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14-tuna-coconut-serunding

About 300g

Prep Time: 15 mins    Cook Time 35 mins

 H102Tuna170g-SpicyOliveOil

Ingredients:

To blend:

  • 60g shallots
  • 3 red chillies
  • 2 stalks lemongrass
  • 100ml corn or sunflower oil

 

  • 2 cans Flakes Spicy Tuna in Olive Oil (with oil)
  • 200g fresh grated coconut (white part only)
  • ½ tbsp turmeric powder
  • 150 ml of water
  • 50g soft brown sugar
  • Salt to taste

 

Method:

  1. Toss coconut with turmeric powder and fry it in a wok without oil until almost dry. Remove and set aside.
  2. In the same wok, cook blended ingredients over medium heat until oil breaks surface. Add in tuna and olive oil, 150 ml water and sugar, cook until sugar dissolves.
  3. Next add in fried coconut, season with salt if needed, and continue to fry over medium heat until the mixture is dry.
  4. Cool and serve with hot white rice or buttered white bread. It can be stored in the refrigerator up to 1 week.

 

Tags: _ Fish, Seafood_ Tuna_ Coconut lovers_ Malaysian cuisine_ Snacks_ All recipes_ Cooking tips

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