Stir-Fried Tuna with Petai
Ingredients
- 500 g cooked tuna, shredded coarsely
- 25 petai beans, halved
- 10 shallots, thinly sliced
- 8 cloves garlic, thinly sliced
- 6 cm ginger, thinly sliced
- 10 kaffir lime leaves, thinly sliced
- 1/2 lime
- 15 curly red chilies, coarsely chopped
- 4 tbsp cooking oil
- 1/2 glass water
- Salt and pepper to taste
Preparation
Heat oil in a pan and sauté shallots, garlic, ginger, and kaffir lime leaves until fragrant.
Add tuna, lime juice, chilies, and water.
Cook over medium heat until water reduces.
Add salt and pepper to taste.
Stir well and turn off heat.
Tips
Serve warm as a side dish with rice or store in a tightly covered container when completely cool.
This dish can be stored in a covered container in the fridge for up to a week and is suitable for stocking when lazy to cook.
