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Tuna Milky Herbs

金枪鱼椰浆汤

Lemak Tuna Berherba

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Ingredient:

2 x 180g cans TC BOY Solid white meat tuna in sunflower oil, drained.

2 cups coconut milk

½ cup coconut cream

½ cup galangal, peeled and chopped

2 stalks lemongrass, finely sliced

5 pcs kaffir lime leaves, shredded

3-4 teaspoons fish sauce

3-4 teapsoons lime juice

5 pcs red chili, pounded

1 ½ cupsmushroom (cut to 2)

2 bunches coriander leaves, chopped

 

2 罐180公克TC BOY葵花油浸白肉金枪鱼，去油

2杯椰奶

半杯浓缩椰酱

半杯南姜，去皮切成碎末

2枝香茅叶，切片

5片粗皮桔子叶，切成碎末

3至4汤匙鱼露

3至4汤匙桔子汁

5条红辣椒、捣烂

1杯蘑菇，切对半

2枝芫荌叶，切成细末

 

2 x 180g tin ketulan besar isi ikan tuna dalam minyak bunga matahari TC BOY ,ditapis

2 cawan santan kelapa

½ cawan krim kelapa

½ cawan lengkuas, dicincang

2 batang serai, dihiris

5 helai daun limau purut, dikoyak

3-4 sudu besar sos ikan

3-4 sudu besar jus limau

5 batang cili merah, ditumbuk

1 ½ cawan cendawan butang (dibelah dua)

2 tangkai daun ketumbar, dicincang kasar

 

Preparation:

1. In a pot, put coconut milk, lemongrass, galangal, kaffir lime leaves and simmer on medium flame.

2. Add mushroom and TC BOY Tuna. After simmer , add coconut cream and simmer again. Remove.

3. Add lime juice, fish sauce and chilies. Sprinkle the coriander leaves and serve hot.

 

1.将椰浆、香茅叶、南姜和粗皮桔子叶置于一锅中，以中火慢煮。

2.加入蘑菇和TC BOY金枪鱼。慢煮后，加入浓缩椰酱，再煮。然后将火熄掉。

3.加入桔子汁、鱼露和辣椒。洒上芫荌末，即可上桌。

 

1.Masukkan santan , serai, lengkuas, daun limau perut dan didihkan di atas api yang sederhana.

2. Masukkan cendawan dan ikan tuna TC BOY. Setelah mendidi h, masukkan krim kelapa dan didihkan sekali lagi. Padamkan api.

3. Masukkan jus limau, sos ikan dan cili.Taburkan daun ketumbar dan hidang semasa panas.

 

Ingredient:

2 x 180g cans TC BOY Solid white meat tuna in sunflower oil, drained.

2 cups coconut milk

½ cup coconut cream

½ cup galangal, peeled and chopped

2 stalks lemongrass, finely sliced

5 pcs kaffir lime leaves, shredded

3-4 teaspoons fish sauce

3-4 teapsoons lime juice

5 pcs red chili, pounded

1 ½ cupsmushroom (cut to 2)

2 bunches coriander leaves, chopped

 

2 罐180公克TC BOY葵花油浸白肉金枪鱼，去油

2杯椰奶

半杯浓缩椰酱

半杯南姜，去皮切成碎末

2枝香茅叶，切片

5片粗皮桔子叶，切成碎末

3至4汤匙鱼露

3至4汤匙桔子汁

5条红辣椒、捣烂

1杯蘑菇，切对半

2枝芫荌叶，切成细末

 

2 x 180g tin ketulan besar isi ikan tuna dalam minyak bunga matahari TC BOY ,ditapis

2 cawan santan kelapa

½ cawan krim kelapa

½ cawan lengkuas, dicincang

2 batang serai, dihiris

5 helai daun limau purut, dikoyak

3-4 sudu besar sos ikan

3-4 sudu besar jus limau

5 batang cili merah, ditumbuk

1 ½ cawan cendawan butang (dibelah dua)

2 tangkai daun ketumbar, dicincang kasar

 

Preparation:

1. In a pot, put coconut milk, lemongrass, galangal, kaffir lime leaves and simmer on medium flame.

2. Add mushroom and TC BOY Tuna. After simmer , add coconut cream and simmer again. Remove.

3. Add lime juice, fish sauce and chilies. Sprinkle the coriander leaves and serve hot.

 

1.将椰浆、香茅叶、南姜和粗皮桔子叶置于一锅中，以中火慢煮。

2.加入蘑菇和TC BOY金枪鱼。慢煮后，加入浓缩椰酱，再煮。然后将火熄掉。

3.加入桔子汁、鱼露和辣椒。洒上芫荌末，即可上桌。

 

1.Masukkan santan , serai, lengkuas, daun limau perut dan didihkan di atas api yang sederhana.

2. Masukkan cendawan dan ikan tuna TC BOY. Setelah mendidi h, masukkan krim kelapa dan didihkan sekali lagi. Padamkan api.

3. Masukkan jus limau, sos ikan dan cili.Taburkan daun ketumbar dan hidang semasa panas.

 

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