Ingredients
| Ingredient | Quantity |
|---|---|
| Smoked tuna fish | 2 whole |
| Coconut milk | To taste |
| Large green chilies | 5 |
| Bird’s eye chilies | 10 |
| Garlic | 3 cloves |
| Shallots | 6 |
| Galangal | To taste |
| Stink beans (petai) | 6 pieces |
| Salt | To taste |
| Granulated sugar | To taste |
| Beef seasoning (Royco) | To taste |
| Brown sugar | To taste |
Instructions
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Sauté the Aromatics: Begin by heating a pan over medium heat and add a splash of oil. Sauté the garlic, shallots, large green chilies, bird’s eye chilies, and galangal until fragrant and golden.
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Add Tuna and Coconut Milk: Once the mixture is aromatic, add the smoked tuna and pour in the coconut milk. Stir gently to combine.
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Season the Dish: Season the mixture with salt, granulated sugar, beef seasoning, and brown sugar. Adjust to your taste preferences.
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Incorporate Petai: Finally, add the stink beans and allow the dish to simmer until the flavors meld and the tuna is heated through.
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Serve: Once cooked, serve hot with steamed rice for a delightful meal. Enjoy the rich flavors of this spicy coconut tuna!