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Sambal Tuna

参拜金枪鱼

Sambal Tuna

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Ingredient:

3 x 180g cans TC BOY Solid White Meat Tuna in Sunflower Oil, drained

1 tablespoon shrimps paste powder

1pc Eggplant (cut and fried)

½ cup Tamarind juice

2 stalks lemongrass, bruised

½ cups cooking oil

Others salt and sugar to taste

 

“A” Ground into fine paste

5 cloves garlic

15pcs shallots

 

“B” Ground into fine paste

20pcs Dried chillies

1 cup Dried shrimp

 

３罐１８0公克TC BOY葵花油浸白肉金枪鱼，去油

１汤匙虾酱粉

１粒茄子（切片，煎）

半杯罗望子汁（ＡＳＡＭ汁）

２枝香茅叶（捣烂）

半杯食用油

少许盐和糖

 

“A”材料搅拌成泥状

５瓣蒜头，去皮切末

１５粒小红葱，去皮切末

 

“B”材料搅拌泥状

２０粒辣椒干

１杯干虾米

 

3 x 180g tinKetulan Besar Isi Ikan Tuna dalam minyak Bunga Matahari TC BOY, ditapis

1 sudu besar Serbuk belacan

1 biji Terung dipotong dan goreng sebentar.

½ cawan air asam jawa

2 batang serai(dititik jika suka)

½ cawan minyak masak

Lain-lain sedikit garam dan gula

 

“A” Dikisar bersama

5 ulas bawang putih

15 ulas bawang merah

 

“B”

20 tangkai cili kering

1 cawan udang kering

 

Preparation:

1. Heat oil and sauté “A” until fragrant. Add in “B” and mix well. Add in shrimps paste powder ,lemongrass.

2. Add in TC BOY Tuna, stir and cook for about 3 minutes. Add eggplant and tamarind juice. Add salt and sugar to taste. Cook until thickened.

 

1.将油烧热，将蒜头末和小红葱碎末炒香，并加入辣椒干碎末和干虾米碎末炒均。再加入虾酱粉和香茅薰末。

2.加入TC BOY金枪鱼块快炒大约３分钟，加入茄子和罗望子汁，少许盐和糖调味，煮至酱料浓郁即可。

 

1.Panaskan minyak dan tumis bahan A hingga naik bau. Masukkan bahan B dan gaulkan sehingga rata. Masukkan serbuk belacan dan serai.

2.Masukkan Ikan Tuna TC BOY, kacau dan masak selama anggaran 3 minit. Masukkan terung, air asam jawa. Masukkan sedikit garam dan gula. Masak hingga kuah agak kering.

 

Ingredient:

3 x 180g cans TC BOY Solid White Meat Tuna in Sunflower Oil, drained

1 tablespoon shrimps paste powder

1pc Eggplant (cut and fried)

½ cup Tamarind juice

2 stalks lemongrass, bruised

½ cups cooking oil

Others salt and sugar to taste

 

“A” Ground into fine paste

5 cloves garlic

15pcs shallots

 

“B” Ground into fine paste

20pcs Dried chillies

1 cup Dried shrimp

 

３罐１８0公克TC BOY葵花油浸白肉金枪鱼，去油

１汤匙虾酱粉

１粒茄子（切片，煎）

半杯罗望子汁（ＡＳＡＭ汁）

２枝香茅叶（捣烂）

半杯食用油

少许盐和糖

 

“A”材料搅拌成泥状

５瓣蒜头，去皮切末

１５粒小红葱，去皮切末

 

“B”材料搅拌泥状

２０粒辣椒干

１杯干虾米

 

3 x 180g tinKetulan Besar Isi Ikan Tuna dalam minyak Bunga Matahari TC BOY, ditapis

1 sudu besar Serbuk belacan

1 biji Terung dipotong dan goreng sebentar.

½ cawan air asam jawa

2 batang serai(dititik jika suka)

½ cawan minyak masak

Lain-lain sedikit garam dan gula

 

“A” Dikisar bersama

5 ulas bawang putih

15 ulas bawang merah

 

“B”

20 tangkai cili kering

1 cawan udang kering

 

Preparation:

1. Heat oil and sauté “A” until fragrant. Add in “B” and mix well. Add in shrimps paste powder ,lemongrass.

2. Add in TC BOY Tuna, stir and cook for about 3 minutes. Add eggplant and tamarind juice. Add salt and sugar to taste. Cook until thickened.

 

1.将油烧热，将蒜头末和小红葱碎末炒香，并加入辣椒干碎末和干虾米碎末炒均。再加入虾酱粉和香茅薰末。

2.加入TC BOY金枪鱼块快炒大约３分钟，加入茄子和罗望子汁，少许盐和糖调味，煮至酱料浓郁即可。

 

1.Panaskan minyak dan tumis bahan A hingga naik bau. Masukkan bahan B dan gaulkan sehingga rata. Masukkan serbuk belacan dan serai.

2.Masukkan Ikan Tuna TC BOY, kacau dan masak selama anggaran 3 minit. Masukkan terung, air asam jawa. Masukkan sedikit garam dan gula. Masak hingga kuah agak kering.

 

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