Skipjack Fufu Pampis Recipe
Skipjack fufu is skipjack tuna that is preserved by smoking. Skipjack tuna itself is still in the same family as tuna, so it is similar in shape but smaller in size. This food is very popular in Manado and is usually cooked with a spicy spice called pampis. These pampis are originally cooked to dry so they can last longer to stock up on side dishes in the refrigerator.
Ingredients
- Skipjack fufu (smoked), coarsely chopped - 250 grams
- Large red chilies, remove seeds and slice obliquely - 2 pieces
- Green cayenne pepper, sliced oblique - 5 pieces
- Lemongrass, take the white and then slice obliquely - 2 sticks
- Citrus leaves, remove the bone and then slice obliquely - 2 pieces
- Pandan leaves, sliced oblique - 1/2 sheet
- Bay leaf - 3 pieces
- Salt - 1 tsp
- Sugar - 1/2 tsp
- Broth powder - 1 tsp
- Green onions, sliced oblique - 2 stalks
- Basil, pick the leaves - 5 sprigs
- Water - 100 ml
- Oil for frying - to taste
- Ground spices:
- Shallots - 5 cloves
- Garlic - 3 cloves
- Big red chili - 3 pieces
- Red cayenne pepper - 3 pieces
- Turmeric - 1 cm
- Ginger - 1 cm
- Purchase ingredients and cooking utensils
Plans
- Heat the oil. Saute ground spices, lime leaves, pandan leaves, and bay leaves until fragrant.
- Add the sliced chilies, scallions, and tuna. Stir well.
- Add salt, sugar, stock and water. Stir well. Cook until cooked and the spices are absorbed.
- Finally, add the basil leaves. Stir well. Lift.
- Ready to be served.
- 1. If you don't find smoked skipjack tuna, you can use pindang cobs or fresh cobs.
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