Tuna Coconut Serunding

Name: Tuna Coconut Serunding
Ingredients: 2 cans Ayam Brand™ Flakes Tuna in Olive Oil (with oil); 200g fresh grated coconut (white part only); ½ tbsp turmeric powder; 150 ml of water; 50g soft brown sugar; Salt to taste; 60g shallots; 3 red chillies; 2 stalks lemongrass; 100ml corn or sunflower oil; Toss coconut with turmeric powder and fry it in a wok without oil until almost dry. Remove and set aside.; In the same wok, cook blended ingredients over medium heat until oil breaks surface. Add in tuna and olive oil, 150 ml water and sugar, cook until sugar dissolves.; Next add in fried coconut, season with salt if needed, and continue to fry over medium heat until the mixture is dry.; Cool and serve with hot white rice or buttered white bread. It can be stored in the refrigerator up to 1 week.

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Ingredients

2 cans Ayam Brand™ Flakes Tuna in Olive Oil (with oil)
200g fresh grated coconut (white part only)
½ tbsp turmeric powder
150 ml of water
50g soft brown sugar
Salt to taste
60g shallots
3 red chillies
2 stalks lemongrass
100ml corn or sunflower oil
Toss coconut with turmeric powder and fry it in a wok without oil until almost dry. Remove and set aside.
In the same wok, cook blended ingredients over medium heat until oil breaks surface. Add in tuna and olive oil, 150 ml water and sugar, cook until sugar dissolves.
Next add in fried coconut, season with salt if needed, and continue to fry over medium heat until the mixture is dry.
Cool and serve with hot white rice or buttered white bread. It can be stored in the refrigerator up to 1 week.