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Tongkol bumbu Kemiri
skipjack tuna in candlenut sauce

250 gr ikan tongkol (skipjack tuna chunck)
5 champignons
4 cherry tomatoes
2 shallots
1 small onion
5 cloves garlic
4 kemiri (candlenuts)
3 cm kunyit (turmeric)
1 tsp sambal ulek (see recipe)
2 green lomboks
1/2 tsp pepper
1/2 tsp salt
1/2 tsp palmsugar
2 tbsp oil
150 ml water

Cara membuat:
cut the mushrooms and the tomatoes in half. Slice the shallots, the onion and the garlic fine. Grate the kemiri, Pound or grind the kunyit fine into a paste and slice the lomboks in rings.
Heat in a wok the oil and fry the garlic, the kunyit and the sambal for 1 minute. Add the shallots, the onion and the lomboks and fry it for 1 minute. Add the musrooms, the tuna, the tomatoes and the water together with the salt, the pepper and the palmsugar and let it cook slowly until the tuna is done.

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