Tuna Kecap with Green Beans and Fried Eggplant
This delightful Indonesian dish, Tuna Kecap with Green Beans and Fried Eggplant, combines tender tuna with vibrant vegetables, creating a flavorful meal that is both satisfying and easy to prepare. Below, you’ll find a detailed list of ingredients and step-by-step instructions to guide you through making this delicious recipe.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tuna, diced | 200 grams |
| Eggplant (purple), cut into long strips | 1 medium |
| Green beans, cut into long pieces | 15 pieces |
| Large tomato, diced | 1/2 piece |
| Green chili peppers | 10 pieces |
| Red chili peppers | 5 pieces |
| Shallots | 2 pieces |
| Garlic cloves | 2 pieces |
| Sweet soy sauce (kecap) | 5 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Sugar | To taste |
| Bay leaf | 1 leaf |
| Cooking oil | 3 tablespoons |
Instructions
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Prepare the Vegetables: Begin by slicing the shallots, garlic, red and green chilies, and dicing the tomato into small pieces.
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Sauté Aromatics: In a pan, 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 shallots are translucent.
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Add Seasonings: Pour in the sweet soy sauce (kecap) and season with salt, black pepper, and sugar. If the mixture appears too dry, add a small amount of water to achieve a saucy consistency.
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Incorporate Tuna and Vegetables: Once the sauce begins to simmer, gently add the diced tuna, green beans, and fried eggplant. Stir well to ensure all ingredients are coated with the sauce.
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Finish Cooking: Continue to cook for a few more minutes, allowing the flavors to meld. Once everything is heated through, remove the pan from the heat.
Serve your Tuna Kecap with steamed rice for a wholesome meal that showcases the ultimate combination of flavors and textures! Enjoy!
