Tuna Kecap with Green Beans and Fried Eggplant
Ingredients:
- 200 grams diced tuna, fried until golden
- 1 long purple eggplant, cut into thin slices and fried
- 15 green beans, cut into long pieces and fried
- 1 large tomato, diced
- 10 green chilies, sliced
- 5 red chilies, sliced
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- 5 tablespoons sweet soy sauce (kecap manis)
- Salt, pepper, and sugar to taste
- 1 bay leaf
- 3 tablespoons cooking oil
- Water (if needed)
Instructions:
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Prep the Vegetables: Begin by slicing the shallots, garlic, green chilies, and red chilies. Dice the tomato and set aside.
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Sauté the Aromatics: In a large skillet, heat the cooking oil over medium heat. Add the sliced shallots, garlic, and chilies, along with the bay leaf. Sauté until the mixture becomes fragrant and the vegetables are tender.
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Add Seasonings: Pour in the sweet soy sauce, then season with salt, pepper, and sugar. If the mixture appears too dry, add a splash of water to create a sauce.
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Combine the Main Ingredients: Once the sauce reaches a gentle boil, add the fried tuna, green beans, and fried eggplant. Stir gently to combine all the ingredients, ensuring everything is coated with the sauce.
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Finish Cooking: Allow the mixture to cook together for a few minutes, letting the flavors meld, then remove from heat.
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Serve: Transfer the dish to a serving plate and enjoy your Tuna Kecap with Green Beans and Fried Eggplant, a delicious and satisfying meal that showcases the harmony of flavors in Indonesian cuisine.
This delightful dish is perfect for any occasion, combining fresh ingredients with savory elements to create a memorable culinary experience.
