Hot spicy shredded tuna (tuna rabe rica)

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 bird’s eye chilies, chopped
• 20 shallots or 3 big size onions, chopped
• salt to taste
• 1 teaspoon brown sugar (optional)

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Plantains stuffed with shredded meat and grated cheese

Preparation

• 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