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Asam Padeh Tongkol
tuna in a red sauce

500 gr ikan tongkol (skipjack tuna)
3 tbsp lime juice
3 tbsp oil
250 ml water
3 asam kandis
5 cm laos (galangal)
2 sereh (lemongrass, white only)
3 salam leaves
3 jeruk purut / kaffir lime leaves
1 kunyit leaf (turmeric)
2 cardamon

9 red lomboks
15 red rawits
8 shallots
6 cloves garlic
5 cm jahe (ginger)
2 kemiri (candlenuts)
1 tsp salt

Cara membuat:
Cleam the fish and cut it into pieces. Sprinkle the fish with the lime juice and let it rest. Slice the jeruk purut fine and the kunyit coarse. Pound or grind the ingredients for the bumbu fine into a paste.
Heat in a wok the oil and fry the bumbu with the asam kandis, the laos, the sereh, the salam, the jeruk purut, the kunyit and the cardamon for 4 minutes. Add the water and cook it slowly until the sauce start to thicken. Add the fish and cook it slowly until the fish is done and the fluids have nearly evaporated.

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