Tuna in Yellow Broth (TONGKOL KUAH KUNING)
Tuna in Yellow Broth (TONGKOL KUAH KUNING)

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, tuna in yellow broth (tongkol kuah kuning). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Tuna in Yellow Broth (TONGKOL KUAH KUNING) is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Tuna in Yellow Broth (TONGKOL KUAH KUNING) is something that I have loved my entire life. They are nice and they look wonderful.

Great recipe for Tuna in Yellow Broth (TONGKOL KUAH KUNING). I give the fish meat seasoning directly then fry, well that part around the head I cook for a yellow sauce.. I give the fish meat seasoning directly then fry, well that part around the head I cook for a yellow sauce.

To begin with this recipe, we have to prepare a few ingredients. You can cook tuna in yellow broth (tongkol kuah kuning) using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Tuna in Yellow Broth (TONGKOL KUAH KUNING):
  1. Take 350 gr fresh tuna, cut to taste
  2. Prepare 4 red onions, thinly sliced
  3. Get 2 cloves garlic, roughly chopped
  4. Make ready 1 thumb turmeric, pureed
  5. Make ready 5 finger starfruit, cut up
  6. Take 4 cayenne peppers, thinly sliced
  7. Prepare 1 red chilis, cut diagonally
  8. Get 1 stalk spring onion, cut into diagonal pieces
  9. Take 400 ml water
  10. Make ready to taste Sugar and salt

Depending on the cook, tomatoes are sometimes added to the dish. This dish is usually served with papeda, Ambon's staple food made from sago. Pindang tongkol - pindang variant using pindang processed mackerel tuna. Sup cakalang kuah kuning - Skipjack tuna in yellow spicy soup speciality of Manado, North Sulawesi.

Steps to make Tuna in Yellow Broth (TONGKOL KUAH KUNING):
  1. Sauté turmeric, onion, garlic and cayenne pepper until fragrant. Add the fish and a little water, and cook until the fish is cooked.
  2. Add finger starfruit, cayenne, sugar and salt. Cook until starfruit is wilted.
  3. Vegetables are ready to be served with a sprinkling of chives.

Spice mixture include turmeric, ginger, candlenut, garlic, shallot, chili pepper and lemongrass. Ikan Kuah Kuning; This food comes from Ambon, the name is Ikan kuah Kuning (fish with the yellow broth). This fish is usually served with papeda, Ambon's staple food made from sago. However, if you are not used to eating papeda whose texture tends to be thick and sticky, you can eat this yellow broth fish with a plate of warm white rice. The most common porridge varieties are arguably bubur ayam kuah kuning (chicken porridge with yellow broth) and bubur ayam Hong Kong (Hong Kong-style chicken porridge).

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