Tongkol Suwir Daun Kemangi 🐟😋
Ingredients
| Ingredient | Quantity |
|---|---|
| Canned tuna (tongkol) | 6 pieces |
| Basil leaves (daun kemangi) | 7 bunches |
| Bay leaf (daun salam) | 1 sheet |
| Galangal (lengkuas) | 1 finger-sized piece, smashed |
| Red chili (cabai merah besar) | 2 pieces |
| Spices (Bumbu Halus) | |
| Bird’s eye chili (cabai rawit setan) | 30 pieces |
| Red chili (cabai merah) | 7 pieces |
| Shallots (bawang merah) | 5 cloves |
| Garlic (bawang putih) | 2 cloves |
| Candlenut (kemiri) | 1 piece |
| Salt | To taste |
Instructions
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Prepare the Tuna: Rinse the canned tuna under running water, then shred it into smaller pieces.
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Prepare the Basil: Pluck the basil leaves, discarding the stems, and wash them thoroughly until clean.
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Slice the Chili: Cut the red chili into thin slices.
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Sauté the Spices: In a pan, heat some oil and sauté the ground spices, galangal, and bay leaf until fragrant.
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Add the Chili: Add the sliced red chili to the pan and stir-fry until it starts to wilt.
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Incorporate the Tuna: Add the shredded tuna to the pan, then pour in just enough water to combine. Stir well to ensure the spices are evenly distributed and allow to simmer until the water reduces by half.
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Add the Basil: Finally, mix in the basil leaves, stirring until they wilt and the flavors meld together. Cook until the liquid reduces to your desired consistency.
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Taste and Serve: Adjust the seasoning with salt if needed, then remove from heat and serve hot. Enjoy! 😋😋
