Kotokan Tuna

Ingredients

• 2 remove the large cobs, wash thoroughly, remove the bones
• 65 ml thick instant coconut milk
• 500 ml water
• 2 tomatoes, cut into 2
• 1 Petai board
• A handful of basil leaves
• Salt sugar to taste (I use finely combed brown sugar)

Ground spices

• 8 cloves of red onion
• 5 cloves of garlic
• Thumb of ginger
• Enough kencur from @edelweiss_umbuindo
• Thumbs of turmeric
• 3 hazelnuts
• 1 large red chili

Cemplung Seasoning

• Salam leaves @edelweiss_umbuindo
• Citrus leaves @edelweiss_umbuindo
• Lemongrass @edelweiss_umbuindo
• Dried galangal @edelweiss_umbuindo
• Dried chili @edelweiss_umbuindo

How to make

• 1. Saute the ground spices until fragrant, then add the cemplung spices
• 2. Add water, then add brown sugar comb from @edelweiss_umbuindo and salt
• 3. Add coconut milk
• 4. Enter the pindang tuna
• 5. Add tomatoes, petai and basil leaves
• 6. Stir gently, cook until cooked and the spices are absorbed
• 7. Correct the taste before serving

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