Name: Hot spicy shredded tuna (tuna rabe rica)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: 500 gram fresh tuna fish meat (the original recipe used smoked Cakalang fish); Grill the tuna meat until dry, then shredded; 10 Kaffir lime leaves, take out the hard part, thinly sliced; 2 cm ginger, bruised; 2 cm galangal, bruised; 5 stalks of lemongrass, take only the white part, bruised; 5 pandan leaves, tie into a knot; 2 teaspoon of lime juice; 10 tablespoons vegetable oil; 20 finger-length red chili peppers, chopped; 10 red birds eye chilies, chopped; 20 shallots or 3 big size onions, chopped; salt to taste; 1 teaspoon brown sugar (optional)

Ingredients

500 gram fresh tuna fish meat (the original recipe used smoked Cakalang fish)
Grill the tuna meat until dry, then shredded
10 Kaffir lime leaves, take out the hard part, thinly sliced
2 cm ginger, bruised
2 cm galangal, bruised
5 stalks of lemongrass, take only the white part, bruised
5 pandan leaves, tie into a knot
2 teaspoon of lime juice
10 tablespoons vegetable oil

Grind the following spice ingredients into a paste:

20 finger-length red chili peppers, chopped
10 red birds eye chilies, chopped
20 shallots or 3 big size onions, chopped
salt to taste
1 teaspoon brown sugar (optional)

Preparation

Preparation20 min

Cook time20 min

Heat the oil on medium heat
Stir fry the spice paste
Add in the Kaffir lime leaves, lemon grass, ginger, galangal, pandan leaves and stir fry until fragrant
Add in the shredded tuna meat, stir and mix well with the spice
Add in the lime juice, salt and sugar (if used)
Continue to stir fry around 10 15 minutes until the tuna is really mix well with the spice
Remove from heat
Discard the pandan leaves, galangal, ginger and lemon grass

Serve warm with rice