Ingredients with Measurements:
- 500g Cakalang (smoked skipjack tuna)
- 500g cassava (yuca), peeled and cut into chunks
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 carrot, sliced
- 1 cup green beans, trimmed
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet or wok
Step-by-step instructions:
For the Cakalang Fufu:
1. In a large pot, boil the cassava until tender, about 20-25 minutes.
2. Drain the cassava and mash it using a potato masher or fork until it becomes a smooth paste.
3. In a skillet or wok, heat the vegetable oil over medium heat.
4. Add the minced garlic and chopped onion, and sauté until fragrant and translucent.
5. Add the smoked skipjack tuna (Cakalang) and sauté for 2-3 minutes until heated through.
6. Add the mashed cassava to the skillet and mix well with the Cakalang.
7. Season with salt and pepper to taste.
8. Transfer the Cakalang Fufu to a serving dish and set aside.
For the Sautéed Vegetables:
1. In the same skillet or wok, heat another tablespoon of vegetable oil over medium heat.
2. Add the sliced red and green bell peppers, sliced carrot, and trimmed green beans.
3. Sauté the vegetables for 3-4 minutes until they are tender but still crisp.
4. Add the chopped tomatoes and continue to sauté for another 2-3 minutes.
5. Season with salt and pepper to taste.
6. Transfer the sautéed vegetables to a serving dish.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
5. Temperature:
- Boiling for cassava: high heat
- Sautéing for Cakalang and vegetables: medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 8g
- Carbohydrates: 35g
- Protein: 24g
Substitutions for ingredients:
- Instead of cassava, you can use sweet potato or yam.
- Instead of Cakalang, you can use canned tuna or any other smoked fish.
Variations:
- You can add other vegetables such as broccoli, cauliflower, or zucchini.
- You can add spices such as cumin, paprika, or chili powder for more flavor.
Tips and tricks:
- Make sure to mash the cassava well to avoid lumps in the Cakalang Fufu.
- You can add a splash of coconut milk to the Cakalang Fufu for a creamier texture.
- You can also serve the Cakalang Fufu with steamed rice or fried plantains.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Cakalang Fufu and sautéed vegetables in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the Cakalang Fufu and sautéed vegetables on separate plates for a colorful presentation.
- Garnish with chopped fresh herbs such as parsley or cilantro.
Garnishes:
- Chopped fresh herbs such as parsley or cilantro.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice or fried plantains.
Troubleshooting advice:
- If the Cakalang Fufu is too dry, add a splash of water or coconut milk to loosen it up.
Food safety advice:
- Make sure to cook the cassava thoroughly to avoid any potential toxicity.
Food history:
- Cakalang Fufu is a traditional dish from North Sulawesi, Indonesia, made with smoked skipjack tuna and mashed cassava.
Flavor profiles:
- Smoky, savory, and slightly sweet from the cassava.
Serving suggestions:
- Serve the Cakalang Fufu and sautéed vegetables family-style, with everyone helping themselves.
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Region: Indonesian