Every person should know how to cook, and especially how to cook safely. Everyone has different dietary restrictions, so no one should be afraid to experiment with different recipes, and find the ones that suit them best. There are a few basic ingredients that are always needed in recipes: water, oil, salt, and pepper. Other ingredients, like herbs and spices, can be used to add flavor and also to provide health benefits.
350 gr tuna, clean. Remove the head and thorns, cut according to taste
100 gr young mango, cut into matchsticks, then wash and drain (if too sour, squeeze the mango to reduce the sour taste)
65 ml/1 pack of instant coconut milk
1 bunch of basil leaves, pick the leaves
2 bay leaves, cut into 2
4 lbs of lime leaves
2 stalks lemongrass, take the white & split into 2
3 cm Galangal, thinly sliced
1/4 tsp Salt
1 tsp sugar
1/2 tsp Mushroom Broth
Banana leaves to taste, wilted by drying / roasting briefly on the stove
Oil for frying
Ground spices
15 pcs Shallots
8 cloves of garlic
8 pcs curly chili
3 pcs Cayenne Pepper (adjust to taste)
6 btr Candlenut, roasted
2 cm Ginger
2 cm Turmeric, roasted
How to make
1. Heat cooking oil, saute ground spices until fragrant. Lift
2. In a bowl, mix the spices and coconut milk, add salt, sugar, mushroom broth, mix well. Enter the young mango and basil leaves, mix well. Taste correction
3. Take 1 banana leaf, arrange the bay leaf, lemon grass, galangal and lime leaves, then add a little spice mixture, arrange the tuna and add more seasoning on top. Wrap in rolls and compact, pinning the ends.
4. Heat the steamer, steam the peppers for 1 hour / until cooked. Remove, let cool. Bake on Teflon over low heat until the leaves dry and the aroma comes out.
Pepes Ikan Tuna Mangga Muda is ready to be served.
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