Spicy Tuna Stew with Pete and Fresh Chilies

Spicy Tuna with Pete (Tongkol Iris Kuah Pedas)

Ingredients:

• 3 slices of tuna (tongkol), cut into portions
• 4 shallots, finely sliced
• 2 cloves of garlic, minced
• 1 red chili, sliced
• Bird’s eye chilies (to taste)
• 1 tomato, chopped
• 2 tablespoons of pete (stink beans), optional
• 1 teaspoon of seasoning powder (such as Royco)
• Salt to taste
• 1 teaspoon of granulated sugar
• Water as needed

Instructions:

1. Fry the Tuna:

   • Begin by frying the slices of tuna in a pan until they are golden brown. Set aside once cooked.

2. Prepare the Spice Mix:

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   • Slice the shallots and garlic, then sauté them in a pan with a little oil until fragrant and slightly translucent.

3. Add Chilies and Tomato:

   • Add the sliced red chili, bird’s eye chilies (adjust to your preferred spice level), and chopped tomato to the pan. Stir well.

4. Season and Simmer:

   • Season the mixture with salt, seasoning powder, and granulated sugar. Mix well to combine the flavors.

5. Add Water and Tuna:

   • Pour in enough water to create a sauce and bring it to a simmer. Once the mixture is simmering, gently add the fried tuna slices back into the pan.

6. Cook Until Done:

   • Allow the dish to cook until the tuna is heated through and the flavors are well combined.

7. Add Pete:

   • Finally, add the pete (stink beans) if using. Let them cook for a few more minutes until they are tender.

8. Taste and Adjust:

   • Taste the dish and adjust seasoning as needed.

9. Serve:

   • Serve the spicy tuna hot, ideally with steamed rice for a complete meal.

Enjoy this flavorful and spicy tuna dish with your favorite side dishes, perfect for a satisfying and hearty meal!