Nasi Goreng Tuna Kencur: A Flavorful Indonesian Fried Rice
Ingredients:
- 150 grams fresh tuna fillet
- 2 servings of steamed white rice
- 5 shallots
- 4 cloves garlic
- 2 candlenuts
- 1 green chili
- 5 cm kencur (aromatic ginger-like root)
- 1 stalk green onion (spring onion)
- Salt, to taste
- Pepper, to taste
- Cooking oil
Instructions:
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Prepare the Spice Blend: Begin by finely grinding the shallots, garlic, candlenuts, green chili, and kencur together. This will form a fragrant and flavorful spice paste.
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Cook the Spices: Heat a generous amount of cooking oil in a pan over medium heat. Add the ground spice paste to the hot oil and sautΓ© until aromatic and slightly golden brown, stirring frequently to prevent burning.
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Add Tuna: Cut the fresh tuna fillet into bite-sized pieces. Gently add the tuna pieces to the pan, cooking them until they are just done. The tuna should be tender but not overcooked.
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Incorporate Rice: Stir in the cooked white rice, mixing thoroughly to ensure the rice is well-coated with the spice blend and tuna.
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Season to Taste: Adjust the seasoning by adding salt and pepper according to your taste preferences. Continue to stir-fry until the rice is heated through and well-mixed with the tuna and spices.
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Finish with Green Onion: Slice the green onion and add it to the rice. Stir briefly to incorporate the green onions and allow them to slightly wilt.
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Serve: Transfer the Nasi Goreng Tuna Kencur to serving plates. For an extra touch, garnish with crispy fried shallots and slices of omelet or fried egg on top.
Enjoy your Nasi Goreng Tuna Kencur warm, and savor the rich blend of aromatic spices and tender tuna in this delightful Indonesian fried rice dish.
