Name: Rainbow Tuna Meehon
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Ayam Brand™ Coconut Milk 200ml; 200g spaghetti, cooked al dente; 3 tbsp oil; 50g prawns, shelled and cleaned, diced finely; 2 tbsp chilli paste; ½ tsp turmeric; 3 tbsp Fish Curry Powder (add a little water to make a thick paste); 3 tbsp dried fried grated coconut (pounded until oil resurfaces); 2 tsp tamarind pulp; 400ml water; Salt and sugar to taste; 1 cam Ayam Brand™ Chilli Tuna 185g, flaked

: Video recipes

Rainbow Tuna Meehon

4 to 6 pax |

35 minutes

Main Ingredients:

1 can Ayam Brand™ Tuna Chunks in Olive Oil (with oil)
1 pkt meehon, soaked for 5 minutes (not too soft) and drained
1 each of red, green and yellow peppers, finely sliced in strips
2 red onions, finely sliced
8 cloves garlic, finely sliced
4 stalks spring onions, finely sliced in strips
1 carrot, finely sliced in strips
Oil for cooking

Seasoning Ingredients:

2 tbsp light soya sauce
Fish sauce to taste
3 tsp white peppere powder
Calamansi limes cut in half and fried shallots to serve (optional)

Preparation:

Heat 50ml oil in a wok and fry onion and garlic till fragrant, add in tuna with olive oil and fry for another 3 minutes. Add in carrot and fry for 1 minute.
Pour in 300ml water followed by the seasoning ingredients and bring to boil. Stir in the meehoon and cover to simmer for 5 minutes. Uncover and stir fry till meehoon is just cooked and all liquid has evaporated, add in peppers and seasoning to taste.
Serve hot with a squeeze of calamansi lime and some fried shallots.