Spicy Shredded Tuna with Aromatic Herbs

Spicy Shredded Tuna (Tongkol Suwir Pedas) Recipe

Ingredients:

• 6 pieces of tuna (tongkol), cut into chunks, half-cooked, and shredded
• 2 cm galangal, smashed
• 1 stalk lemongrass, smashed
• 2 bay leaves
• 3 kaffir lime leaves
• 1 stalk green onion, finely sliced
• For the spice paste:
  • 8 shallots
  • 3 cloves garlic
  • 10 red curly chilies
  • 15 bird’s eye chilies (cabe rawit setan)
  • 2 cm turmeric
  • 3 cm ginger
  • 1 teaspoon sweet soy sauce (kecap manis)
• To taste: salt, sugar, and seasoning (totole)
• As needed: cooking oil

Instructions:

1. Prepare the Spice Paste: In a blender or food processor, combine the shallots, garlic, red curly chilies, bird’s eye chilies, turmeric, and ginger. Blend until you get a smooth paste.

2. Cook the Spice Paste: Heat a sufficient amount of cooking oil in a skillet over medium heat. Add the spice paste and sauté until fragrant and the oil begins to separate from the paste.

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3. Add Aromatics: Introduce the smashed galangal, lemongrass, kaffir lime leaves, and bay leaves into the skillet. Stir and cook until the mixture is aromatic and well combined.

4. Incorporate Tuna: Add the shredded tuna to the skillet. Stir well to ensure the tuna is evenly coated with the spice paste.

5. Season: Sprinkle in salt, sugar, and seasoning (totole) to taste. Pour in the sweet soy sauce and continue to stir until the flavors meld together and the tuna is well-seasoned. Adjust the seasoning if needed.

6. Final Touches: Add the finely sliced green onion and stir to combine. Cook for an additional few minutes, allowing the flavors to infuse into the tuna.

7. Serve: Once everything is well-mixed and cooked through, remove from heat. Serve hot, ideally with steaming rice for a satisfying meal.

Enjoy this flavorful Spicy Shredded Tuna with a side of hot rice for a truly delightful dish! 😋