Serving: 4 person
This is the fried version that goes very well with radish cake, noodles, fried rice noodles -Char Kway Teow（ 炒粿条） and fried rice. You can also fry French beans, long beans and all kinds of meat with it.
- 6 dried chillis ,remove stem and boil in pot of water and boil for ten minutes or until softened and cut
- 2 chilli padi , cut into 3 pcs
- 8 shallots ,slice
- 2 garlic cloves ,slice
- 2 slices of ginger
- 1 candlenut
- 1 pieces lemongrass ,remove the hard outer core and sliced thinly
- 1 tsp belacan powder (optional)
- 1 tsp turmeric powder
- 1 can of tuna chunks in sunflower oil
- 1 bowl of steamed Japanese rice
- 2 tbsp oil from tuna for frying
- ½ tbsp palm sugar
- ½ tbsp tamarind pulp, soak in 2 tbsp water strain and reserve the juice
- ¼ tsp salt
- Place all the ingredient for sambal into a grinder and grind into s smooth paste. You may add in a 2 to 3 tablespoon of water to for easy grinding.
- Heat the oil in a wok over low heat. Add the ground paste and increase the heat to medium. Continuously stir-fry the mixture till it is two tone darker. About 15 to 20 minutes. (careful not to burn the paste)
- Add in the palm sugar and fry till sugar melted.
- Add in tuna fry for 5 minutes.
- Add in the tamarind juice and salt. Adjust to taste and serve when it is hot.
- Sambal tuna can be serve with bread or rice.
- This is the fried version of Sambal Tuna that goes very well with radish kueh, noodles, fried rice noodles（炒粿条）and fried rice
- You can also fry long beans, french beans and all kind of meat with Sambal Tuna