Name: Tuna Congee
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 Congee

3 to 4 pax |

40 minutes

Congee Ingredients:

150g can Ayam Brand™ Tuna in Organic Olive Oil
200g uncooked fragrant rice, washed and drained
½ tbsp salt
2 tsp minced ginger

Toppings Ingredients:

½ can Ayam Brand™ Tuna in Omega 3
1 tbsp garlic, chopped
3 tsp minced ginger
3 tbsp oyster sauce
1 tbsp light soy sauce
2 stalks spring onions, sliced

Preparation:

Wash rice and drain. Mix with 1/2 oil from can and leave to marinate for 10 minutes.
Fry tuna from the first half can with ginger until fragrant. Add this tuna mixture into rice.
Boil rice with 2.5 litres water until it becomes a thick porridge. This should take about 30-40 minutes over medium heat.
For topping, heat the remaining oil from the can and fry garlic till fragrant. Add the remaining tuna from the can and the rest of the seasoning. Cook for 3 minutes and season to taste with oyster sauce.
Serve the porridge with a spoonful of topping.