Materials :
- 700 gr of Tuna Fish (cuts)
- 30 pieces of Dried Bilimbi (bilimbi that
has been preserved)
- 4 pieces of Bay Leaf
- 5 pieces of Big Red Pepper (cored and
finely sliced)
- 2 tablespoons of Vegetable Oil (for
sauteing)
- 2 pieces of Curry Leaf
- 2 teaspoons of Turmeric Powder
- 1 teaspoon of Salt
- ¼ teaspoon of Sugar
- 1 lt of Coconut Milk (from 1 coconut
fruit)
- 1 stalk of lemongrass (take the whites
and smear)
- 1 sheet of Screwpine Leaf
Ground Spices Materials
:
- 5 pieces of Big Red Pepper
- 5 pieces of Curly Red Pepper
- 5 pieces of Red Cayenne Pepper
- 5 pieces of Dried Bilimbi
- 4 cloves of Garlic
- 6 cloves of Red Onion
- 2 cm of Ginger
- 4 teaspoons of Coriander
- 2 tablespoons of Coconut Grated
(roasted)
How to make :
- Heat the
vegetable oil, then stir-fry the whole spice smooth until fragrant.
- Put the Tuna
Fish that has been in shredded or in thin cut before, stirring until the fish
is mixed with stirring the spice fine.
- Add bay leaf,
curry leaf and lemongrass (which is in the crush), dried bilimbi and screwpine
leaf. Mix well.
- Put coconut
milk, turmeric powder, salt, screwpine leaf and sugar. Cook until cooked and
dry (to taste), sprinkle the red chilli slices, stirring until blended. Lift.
- Aceh Wood Fish
(Eungkot Keumamah) ready to serve with warm white rice.
Have a Nice Eat ... J
