Name: Tuna Coconut Serunding
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

Tuna Coconut Serunding

4 pax |

50 minutes

Main Ingredients (Blend):

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

Main Ingredients:

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

Preparation:

Toss coconut with turmeric powder and fry it in a wok without oil until almost dry. Remove and set aside.
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.
Next add in fried coconut, season with salt if needed, and continue to fry over medium heat until the mixture is dry.
Cool and serve with hot white rice or buttered white bread. It can be stored in the refrigerator up to 1 week.