Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, nasi bakar sambal tuna (spicy tuna grilled rice). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Nasi Bakar Sambal Tuna (Spicy Tuna Grilled Rice) is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Nasi Bakar Sambal Tuna (Spicy Tuna Grilled Rice) is something that I have loved my entire life. They’re fine and they look wonderful.
Nasi Bakar Sambal Tuna (Spicy Tuna Grilled Rice) Great recipe for Nasi Bakar Sambal Tuna (Spicy Tuna Grilled Rice). Nasi Bakar refers to steamed rice seasoned with spices and ingredients and wrapped in banana leaves secured with lidi semat (here I used toothpicks) and grilled upon charcoal fire. The burned banana leaves produced a unique aroma.
To get started with this particular recipe, we have to first prepare a few components. You can cook nasi bakar sambal tuna (spicy tuna grilled rice) using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Nasi Bakar Sambal Tuna (Spicy Tuna Grilled Rice):
- Get 4-5 sheets banana leaves
- Make ready 2 plates white rice
- Get For the tuna sauce:
- Get 1 tbs vegetable oil
- Prepare 1 can tuna, drained (I used tuna in water)
- Make ready 6 cloves shallots, finely sliced
- Make ready 2 lemongrass, cut the white part, finely sliced
- Prepare to taste salt and sugar
- Prepare For ground spices:
- Make ready 2 cloves garlic
- Prepare 3 cloves shallots
- Take 6 red chili peppers (jalapeño or serrano)
- Get 2 birds eye chili peppers (optional)
Location: Bekasi, Indonesia Restaurant: Pondok Lezat Address: Jl. Boulevard Hijau Raya, Pejuang, Kecamatan Medan Satria. Nasi Bakar Sambal Tuna (Spicy Tuna Grilled Rice) Nasi Bakar refers to steamed rice seasoned with spices and ingredients and wrapped in banana leaves secured with lidi semat (here I used toothpicks) and grilled upon charcoal fire. Today i feel like to make "Nasi Bakar" with a chicken sambal matah.
Steps to make Nasi Bakar Sambal Tuna (Spicy Tuna Grilled Rice):
- Heat vegetable oil over medium-high heat. Sauté shallots and lemongrass until fragrant. Add ground spices. Cook until ground spices change color.
- Add tuna. Keep stirring until all the ingredients mix well. Remove from the heat. Set aside.
- Prepare 2 sheets banana leaves. Spread 1 plate of white rice out in an even layer on top of the banana leaves. Place 1/2 tuna sauce mixture in the center of white rice. Add basil leaves to taste. Fold banana leaves over to encase tuna sauce completely in rice, and secure each end with a toothpick. Do the same thing one more time with the rest of the rice.
- Heat the grill pan over medium high-heat. Place banana leaves wraps on the grill and grill until banana leaves browned and charred 10-15 minutes each side.
- Serve warm with tomato and cucumber slices! 😋
Nasi bakar is an Indonesian type of rice which is wrapped with banana leaf and filled with different type of filling ( totally up to you ), some people make it with sambal ijo and chicken or tuna with sambal matah, This time i choose chicken sambal matah as a filling, sambal matah is a traditional "sambal/chili. Nasi bakar (Indonesian for "burned or grilled rice") refer to steamed rice seasoned with spices and ingredients and wrapped in banana leaf secured with lidi semat (small needle made of central rib of coconut leaf) and later grilled upon charcoal fire. The burned banana leaf produced a unique aroma upon the rice. The banana leaf package is opened upon consumption. Aglio olio + Tuna Sesame Salad.
So that’s going to wrap this up with this exceptional food nasi bakar sambal tuna (spicy tuna grilled rice) recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
