Ingredients with Measurements:
- 500g of fresh tuna
- 500g of cassava
- 2 cloves of garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 tablespoon of salt
- 2 tablespoons of vegetable oil
- 500ml of water
Special Equipment Needed:
- Mortar and pestle
- Large pot
Step-by-Step Instructions:
1. Rinse the tuna and cut it into small pieces. Set aside.
2. Peel the cassava and cut it into small pieces. Put it in a mortar and pound it until it becomes a smooth paste. Set aside.
3. Heat the vegetable oil in a large pot over medium heat.
4. Add the minced garlic, sliced shallots, and sliced red chilies. Saute until fragrant.
5. Add the tuna and stir until it changes color.
6. Add the tamarind paste, palm sugar, and salt. Stir until well combined.
7. Add the water and bring it to a boil.
8. Reduce the heat to low and let it simmer for 30 minutes.
9. Add the cassava paste and stir until well combined.
10. Let it simmer for another 10 minutes or until the cassava paste is cooked.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sauteing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Protein: 25g
Carbohydrates: 25g
Fiber: 2g
Sugar: 10g
Sodium: 1000mg
Substitutions for ingredients:
- Fresh tuna can be substituted with canned tuna or other types of fish.
- Cassava can be substituted with taro or yam.
- Red chilies can be substituted with green chilies or bell peppers.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add vegetables such as carrots, green beans, or spinach.
- Use chicken or beef instead of fish.
- Add coconut milk for a creamier texture.
- Add lemongrass or ginger for extra flavor.
Tips and Tricks:
- Be careful when pounding the cassava as it can be tough and hard to break down.
- Adjust the amount of chili according to your preference.
- Use fresh ingredients for the best flavor.
- Serve hot with steamed rice.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until heated through.
Presentation Ideas:
Serve in a bowl with a sprinkle of chopped cilantro or green onions on top.
Garnishes:
Chopped cilantro or green onions.
Pairings:
Steamed rice, fried tofu, or vegetable stir-fry.
Suggested Side Dishes:
Steamed vegetables or a side salad.
Troubleshooting Advice:
- If the cassava paste is too thick, add a little bit of water to thin it out.
- If the dish is too salty, add a little bit of sugar to balance the flavor.
Food Safety Advice:
Make sure the fish is fresh and cooked thoroughly to avoid foodborne illness.
Food History:
Mi Cakalang Fufu is a traditional dish from Manado, Indonesia. It is made with smoked tuna and cassava, which are both abundant in the region.
Flavor Profiles:
Savory, slightly sweet, and spicy.
Serving Suggestions:
Serve hot with steamed rice and a side dish.
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Region: Indonesian