250 g tuna
15 g fried onions
Ground spices :
15 g shallots
10 g garlic
15 g red cayenne pepper
30 g curly red chili
50 g big red chili
1 red tomato
15 g candlenut
50 ml water
30 ml cooking oil
Seasoning:
3 g salt
2.5 g chicken stock powder
8 g sugar
2 g white pepper powder
Puree shallots, garlic, red cayenne peppers, curly red chili, big red chili, red tomatoes, and candlenuts into a paste.
Sautee the paste for 20 minutes using medium heat.
Add tuna and stir slowly. Then season with salt, chicken stock powder, sugar and white pepper powder.
Add water and stir until blended and cook until the spices are absorbed and the liquid reduced. Remove and set aside.