Spicy Coconut Tuna Stew with Petai

Spicy Tuna Pindang with Petai (Santan Pedas Pindang Tongkol)

Ingredients:

• 8 pieces of pindang tuna (about 2-finger width each), cut into halves
• 2 cloves of garlic
• 3 shallots
• Chili peppers to taste
• 2 blocks of tofu, cut into cubes
• 2 bay leaves
• 2 kaffir lime leaves
• Salt to taste
• Coconut milk (as needed)
• 1 board of petai (stink beans)

Instructions:

1. Prepare the Ingredients: Begin by frying the pindang tuna and tofu until they are golden brown and crispy. Set aside.

2. Sauté the Aromatics: Thinly slice the garlic, shallots, and chili peppers. Heat some oil in a pan and sauté these ingredients until fragrant and translucent. Add the bay leaves and kaffir lime leaves to the pan, allowing their flavors to infuse.

3. Combine and Simmer: Add the petai, fried pindang tuna, and tofu to the pan. Pour in enough coconut milk to cover the ingredients and season with salt to taste. Stir everything together, ensuring that the flavors meld. Simmer the mixture until it is well-cooked and the coconut milk has thickened slightly.

4. Serve: Once cooked, remove from heat and serve hot. This dish pairs wonderfully with steamed rice and will add a delightful spicy and savory kick to your meal.

Enjoy the rich and aromatic flavors of this Spicy Tuna Pindang with Petai, a delicious addition to any meal!