Pepaya Tongkol in Spiced Coconut Milk (Pepaya Tongkol Santan Bumbu Rajang)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Grated young papaya (washed with a pinch of salt, drained) | 150 grams |
| Tuna fillet (pre-packaged or fresh) | Adjust to preference |
| Kara coconut milk | ½ pack |
| Sliced Spices: | |
| – Green curly chilies | 10 pieces |
| – Red curly chilies | 3 pieces |
| – Shallots | 7 cloves |
| – Garlic | 4 cloves |
| – Galangal | 2 cm |
| Oyster sauce | ½ tablespoon |
| White sugar | To taste |
| Chicken bouillon powder (Royco) | To taste |
| Sliced palm sugar | 10 slices |
| Water | As needed |
| Cooking oil | As needed |
Instructions:
-
Prepare the Tuna:
- Cut the tuna fillet into two parts.
- Heat a little oil in a pan and briefly fry the tuna until lightly golden. Remove from the pan and set aside.
-
Sauté the Spices:
- In the same pan, add a bit more oil and sauté the sliced chilies, shallots, garlic, and galangal until they become fragrant and slightly softened.
-
-
Cook the Papaya:
- Once the spices are softened, add the grated young papaya to the pan.
- Season with a pinch of salt, white sugar, palm sugar slices, oyster sauce, and chicken bouillon powder. Stir well to combine all the ingredients.
- Pour in enough water to cover the papaya, and bring the mixture to a boil. Taste the broth and adjust seasoning if needed.
-
Add Coconut Milk and Tuna:
- Once the papaya begins to soften, pour in the Kara coconut milk and gently add the fried tuna fillet. Stir to combine the flavors.
- Let the mixture simmer on low heat until the broth thickens and reduces slightly, and the papaya becomes fully tender.
-
Final Steps:
- When the papaya is fully cooked and the sauce has reduced to your desired consistency, remove the dish from the heat.
- Transfer the Pepaya Tongkol Santan Bumbu Rajang to a serving plate.
-
Serve:
- Serve hot with steamed rice for a delicious and savory meal.
Enjoy your Pepaya Tongkol Santan Bumbu Rajang!
