Ingredients with Measurements:
- 500 grams of smoked skipjack tuna (cakalang fufu), shredded
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 onion, chopped
- 2 red chilies, sliced
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of tamarind paste
- 1 tablespoon of water
- 1 tablespoon of chopped scallions
Special equipment needed:
- None
Step-by-step instructions:
a. In a pan, heat the vegetable oil over medium heat.
b. Add the garlic, onion, and red chilies. Sauté until fragrant.
c. Add the shredded smoked skipjack tuna (cakalang fufu) and stir well.
d. Add the salt and sugar. Stir until well combined.
e. In a small bowl, mix the tamarind paste and water until well combined. Add to the pan and stir well.
f. Cook for 5-7 minutes or until the sauce thickens.
g. Garnish with chopped scallions.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 5g
- Protein: 20g
Substitutions for ingredients:
- Smoked tuna can be substituted with any smoked fish.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans.
- Add coconut milk for a creamier sauce.
Tips and tricks:
- Use a fork to shred the smoked tuna.
- Adjust the amount of chili according to your preference.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over medium heat until heated through.
Presentation ideas:
- Serve on a bed of steamed rice.
Garnishes:
- Chopped scallions
Pairings:
- Steamed rice
- Fried noodles
Suggested side dishes:
- Stir-fried vegetables
- Pickled vegetables
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water.
Food safety advice:
- Make sure the smoked tuna is fully cooked before eating.
Food history:
- Cakalang fufu is a traditional dish from North Sulawesi, Indonesia.
Flavor profiles:
- Smoky, savory, and tangy.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Indonesian