Rice dish with tuna and coconut milk

Ingredients

• 1 kg of special rice for nasi dagang (a sticky rice dish)
• 1.5 liters of coconut milk (from 2 coconuts)
• 10 Allium ascalonicum
• 6 cm of ginger
• 1 teaspoon of fenugreek
• salt
• 1 kg of tuna (bonito)
• 800 ml of coconut milk (equivalent to the milk from one and a half coconuts)
• 15 dried hot peppers
• 15 Allium ascalonicum
• 8 cloves of Allium sativum (garlic)
• 3 cm of ginger
• 10 small, very spicy chili peppers, crushed
• 4 cm of ginger, crushed
• 1 tablespoon of powdered sugar
• 1 tablespoon of dried cilantro
• 1 teaspoon of turmeric powder
• 1 tablespoon of ground cumin
• 3 pieces of dried, tart tamarind
• cooking oil paint
• salt

Soak the rice for 5 hours.

Drain the liquid and place it in the steamer.

Sprinkle with fenugreek, allium ascalonicum (also known as scallions), and ginger.

Pour the in and mix until the rice is evenly coated.

Cook the rice using the steamer until it is cooked.

Cut and clean the tuna.

Mix it with salt and dried tamarind.

Steam it for 10 minutes.

Combine the dried chili peppers, Allium ascalonicum (garlic), Allium sativum (onion), and ginger (preparation A).

Heat up a small amount of oil paint in a saucepan.

Repeat step A until the mixture thickens.

Add the cilantro, turmeric, cumin, and ginger.

Pour in the coconut milk.

Bring to a boil, then add the tuna, salt, sugar, and small chili peppers.

Cook until the sauce thickens.