Ingredients
- 6 pieces of tuna (tongkol), shredded
- 1 small bowl of petai (stink beans), sliced
- 1 egg, beaten
- 2 shallots, thinly sliced
- 2 garlic cloves, minced
- 3 curly red chilies, sliced
- 1 tomato, chopped into pieces
- 1 bay leaf
- Salt to taste
- 1 teaspoon sugar
- Flavor enhancer (optional)
- 1 tablespoon cooking oil for sautéing
Instructions
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Prepare the Tuna: Start by shredding the cooked tuna into coarse pieces, ready to be mixed with the other ingredients.
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Sauté the Aromatics: In a pan, heat the cooking oil over medium heat. Add the sliced shallots and minced garlic. Sauté until fragrant, allowing the rich aromas to fill your kitchen.
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Cook the Egg: Once the shallots and garlic are golden and fragrant, pour in the beaten egg. Stir continuously until the egg is fully cooked and scrambled, creating a soft texture.
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Combine the Ingredients: Add the shredded tuna, sliced petai, bay leaf, chopped tomato, salt, sugar, and optional flavor enhancer to the pan. Gently mix everything together, ensuring that all ingredients are well combined.
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Final Cook: Continue cooking the mixture until everything is thoroughly heated and the flavors meld beautifully, filling your home with a delicious scent.
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Serve: Once cooked, remove the pan from heat and transfer your dish to a serving plate. Pair it with steaming hot rice for a delightful meal that will surely satisfy your taste buds.
Enjoy this delightful Pindang Tongkol Suwir Campur Pete with Egg, a true celebration of flavors! 🍽️✨