Tongkol bumbu Kemiri - skipjack tuna in candlenut sauce
User Rating: 4 / 5
Tongkol bumbu Kemiri
skipjack tuna in candlenut sauce
Bahan-bahan:
ingredients:
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:
preparation/method:
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.
skipjack tuna in candlenut sauce
Bahan-bahan:
ingredients:
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:
preparation/method:
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.
- Written by AsianCook
