stewed seasoned tuna / bonito
2 ikan tongkol / 450 gr tuna / bonito fillet
1 tbsp asam water
1750 ml of thin coconut milk (encer)
1 kunyit leaf
2 tbsp salt
2 tbsp palm sugar
350 gr young nangka / jackfruit
5 snake beans
2 asam gelugur
250 ml thick coconut milk (kental)
4 cloves of garlic
4 red cabai keriting (curly cayenne pepper)
3 red lomboks
2 cm lengkuas / laos
1 cm jahe
2 cm kunyit
4 kemiri nuts, roasted
Cut the fish into pieces of 2x2x2 cm. Cut the nangka into pieces and the snake beans into pieces of 3 cm. Pound or grind the ingredients for the bumbu into a paste.
Rub the fish in with the asam water and leave it for 15 minutes. Heat the thin coconut milk in a pan together with the bumbu, the kunyit leaf, the palmsugar and the salt and bring to the boil. Then add the nangka and cook it until done.
Then add the tuna, the snake beans and the gelugur and bring to the boil. Then add the thick coconut milk and cook until done.