Asian > Indonesian

Cakalang Fufu with Spicy Coconut Sauce Recipe

Ingredients with Measurements:
- 500g Cakalang (smoked tuna)
- 500g cassava (fufu)
- 2 cups coconut milk
- 3 red chilies
- 3 shallots
- 3 garlic cloves
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp oil
- 1 lime, sliced

Special equipment needed:
- Mortar and pestle
- Steaming basket

Step-by-step instructions:
1. Soak the cassava in water for 30 minutes, then peel and cut into small pieces.
2. Steam the cassava for 20-25 minutes until soft and tender.
3. Using a mortar and pestle, grind the red chilies, shallots, and garlic into a paste.
4. In a pan, heat the oil and sauté the chili paste until fragrant.
5. Add the turmeric, coriander, and cumin powder and stir well.
6. Pour in the coconut milk, salt, and sugar, and bring to a boil.
7. Add the smoked tuna and cook for 5-7 minutes until the sauce thickens.
8. Serve the smoked tuna with the steamed cassava and spicy coconut sauce.
9. Garnish with sliced lime.


Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
5. Temperature:
Steaming temperature: 100°C
Cooking temperature: Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 15g
Cholesterol: 30mg
Sodium: 500mg
Total carbohydrates: 30g
Dietary fiber: 3g
Sugar: 6g
Protein: 15g

Substitutions for ingredients:
- Smoked tuna can be substituted with any smoked fish.
- Cassava can be substituted with sweet potato or yam.
- Red chilies can be substituted with any spicy pepper.
- Coconut milk can be substituted with any plant-based milk.

Variations:
- Add vegetables such as green beans or carrots to the spicy coconut sauce.
- Use different types of fish or seafood such as shrimp or squid.
- Add more spices such as lemongrass or ginger to the sauce.

Tips and tricks:
- Soak the cassava in water to make it easier to peel.
- Use a steaming basket to steam the cassava evenly.
- Grind the chili paste well to release the flavors.
- Adjust the spiciness of the sauce according to your preference.

Storage instructions:
- Store the leftover smoked tuna and spicy coconut sauce separately in airtight containers.
- Refrigerate for up to 3 days.

Reheating instructions:
- Reheat the smoked tuna and spicy coconut sauce in a pan over medium heat until heated through.

Presentation ideas:
- Serve the smoked tuna and cassava on a platter with the spicy coconut sauce on the side.
- Garnish with sliced lime and fresh herbs such as cilantro or parsley.

Garnishes:
- Sliced lime
- Fresh herbs such as cilantro or parsley

Pairings:
- Steamed rice
- Grilled vegetables
- Green salad

Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Green salad

Troubleshooting advice:
- If the sauce is too thick, add more coconut milk or water.
- If the sauce is too thin, simmer for a few more minutes to thicken.

Food safety advice:
- Make sure to cook the smoked tuna and cassava thoroughly.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
- Cakalang Fufu with Spicy Coconut Sauce is a traditional dish from North Sulawesi, Indonesia.

Flavor profiles:
- Smoky, spicy, savory, and slightly sweet.

Serving suggestions:
- Serve as a main dish for lunch or dinner.

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Region: Indonesian

Taste: Spicy, Savory, Sweet, Tangy, Coconutty