Shredded Rica-rica Cobs With Basil Leaves

Ingredients

• 800gr tuna
• 1 cup basil leaves
• 1 tomato, cut into
• 3 lime leaves
• 1 bay leaf
• 1 lemongrass stalk, crushed
• 1 finger of ginger, crushed
• 1 finger galangal, geprek
• Salt, sugar & powdered mushroom broth, to taste
• 6 tbsp cooking oil for frying
• Enough water

Ground spices

• 8 cloves of red onion
• 4 cloves garlic
• 7 curly red chilies
• 5 pieces of red chili
• 2 large red chilies
• 3 hazelnuts
• 1 turmeric finger

How to make

• 1. Coat the fish with lime juice, let stand 15 minutes then wash.
• 2. Marinate fish with salt & pepper powder, let stand 30 minutes then fry & shred.
• 3. Heat cooking oil, saute ground spices until fragrant.
• 4. Then add the lime leaves, bay leaf, lemon grass, ginger & galangal, stir-fry again until fragrant.
• 5. Enter the shredded fish, mix well with the spices then add water & seasoning.
• 6. Cook until the water is slightly reduced, then add the tomatoes.
• 7. When the water is almost dry & the spices are completely absorbed, add the basil leaves. Just stir for a while.
• 8. Correct taste & serve.

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