TunaBumbu Rujak

• 500 g tuna fish loin
• 7 red shallot onions
• 5 garlic cloves
• 10 big red chilies
• 1 cm ginger
• 1 cm galangal
• 3 tablespoons coconut oil
• 5 tablespoon sweet soy sauce
• 3 to 4 tablespoons tamarind juice
• 300 ml water
• 1 cinnamon stick
• 6 cloves
• 1 nutmeg, cut into halve
• ½ teaspoon sea salt
• 1 tablespoon palm or brown sugar

Prep: 20 minutes, Chill: 20 minutes, Makes: 4 servings

• 1. Mix together the vegetables in a bowl, and chill.
• 2. For the sauce crush the chilies, shrimp paste, salt in a mortar until you have a smooth paste, put aside into a mixing bowl.
• 3. Crush the tuna fish pieces, add to the bowl with the paste.
• 4. Crush kenari nuts to a smooth paste, add to the bowl with the paste.
• 5. Mix all the ingedients in the bowl untill combined.
• 6. Add the shallots, white vinegar and coconut oil. Stir briskly with a wooden spoon until well blended.
• 7. Add the sauce to the chilled vegetables, mix and arrange on plates.
• Serve with white rice or boiled cassava.