Ingredients

500 gram fresh tuna fish meat (the original recipe used smoked Cakalang fish)
Grill the tuna meat until dry, then shredded
10 Kaffir lime leaves, take out the hard part, thinly sliced
2 cm ginger, bruised
2 cm galangal, bruised
5 stalks of lemongrass, take only the white part, bruised
5 pandan leaves, tie into a knot
2 teaspoon of lime juice
10 tablespoons vegetable oil

Grind the following spice ingredients into a paste:
20 finger-length red chili peppers, chopped
10 red bird’s eye chilies, chopped
20 shallots or 3 big size onions, chopped
salt to taste
1 teaspoon brown sugar (optional)

Description

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