Ingredients
| Ingredient | Quantity |
|---|---|
| Tongkol (tuna) | 500 grams, cleaned and steamed |
| Large green chilies | 20, thinly sliced |
| Tomato | 1, sliced |
| Onion (red) | 1/4 of a large onion, sliced |
| Shallots | 7, thinly sliced |
| Bay leaf | 1 |
| Brown sugar | To taste |
| Seasoning (optional) | To taste |
| Cooking oil | As needed |
| Spice Paste: | |
| Bird’s eye chilies | 10 |
| Garlic | 2 cloves |
| Turmeric | 1/2 finger length |
| Ginger | 1/2 finger length |
| Candlenut | 1 |
| Salt | To taste |
Instructions
- Prepare the Tuna: Flake the steamed tongue into smaller pieces and set aside.
- Cook the Spice Paste: In a heated pan, add cooking oil and sauté the spice paste along with the sliced green chilies, tomato, and onion until the mixture turns slightly golden.
- Combine Ingredients: Once the spices are fragrant, add the bay leaf and brown sugar, stirring well.
- Add Flaked Tuna: Incorporate the flaked tuna into the mixture, ensuring it is evenly coated.
- Adjust Consistency: Add a splash of water to create a bit of sauce. Season with the optional seasoning and adjust to taste.
- Serve and Enjoy: Mix thoroughly and serve hot. Happy cooking! 😊
This recipe combines the rich flavors of steamed tuna with a vibrant chili paste, making for an ultimate dish that can be enjoyed with rice.