Spicy Tuna in Coconut Milk (Tongkol Kuah Santan)
Ingredients:
- 10 pieces of pindang tuna (pre-cooked and purchased from the market)
- 4-5 large red chilies
- 5-7 bird’s eye chilies (adjust to taste)
- 5-6 shallots
- 4 cloves of garlic
- 2 bay leaves
- 3 kaffir lime leaves
- 500 ml thin coconut milk
- 10 pieces of fried tofu (tahu pong)
- 5 pieces of tempeh, cut into pieces
- Salt, sugar, and mushroom seasoning to taste
- 1-2 tomatoes, sliced
- Egg whites, steamed (optional, if you have leftover egg whites from baking)
Instructions:
-
Prepare the Ingredients: Begin by briefly frying the tuna and tempeh to enhance their flavors and texture.
-
Make the Spice Paste: In a blender or food processor, combine the shallots, garlic, large red chilies, and bird’s eye chilies. Blend into a smooth paste.
-
Cook the Spice Paste: In a pot, heat a little oil and sauté the spice paste along with the bay leaves and kaffir lime leaves until fragrant and the oil starts to separate from the paste.
-
Add Coconut Milk and Main Ingredients: Pour the thin coconut milk into the pot with the sautéed spice paste. Stir well to combine. Add the pre-cooked tuna, tempeh, fried tofu, and steamed egg whites (if using). Stir to ensure the ingredients are well coated with the spice mixture.
-
Season the Dish: Add salt, sugar, and mushroom seasoning according to your taste. Stir and let it simmer gently to allow the flavors to meld together.
-
Finish with Tomatoes: Add the sliced tomatoes to the pot. Stir gently and cook for a few more minutes until the tomatoes are tender but not mushy.
-
Serve: Turn off the heat and serve the dish hot. This recipe pairs wonderfully with steamed rice and is sure to satisfy your cravings. Be careful, as it’s so delicious, it might make you want to eat a lot of rice! 😅
Enjoy this rich and spicy tuna in coconut milk, perfect for a comforting and flavorful meal!
