Making something simple at home—whether as a side dish to store for a long time or to take on a long trip—is truly a joy. Of course, the dish will be enjoyed and finished during the trip. The lengthy cooking process ensures the dish will last longer.
Abon is a type of processed fish that can last quite a while. The process is relatively simple but requires a long time to achieve perfectly cooked, dry-textured abon that can be stored for an extended period. Abon can be made from various types of meat or other ingredients. This time, I’ll be making abon from skipjack tuna using fairly simple seasonings.
Skipjack tuna abon is a type of abon made from skipjack tuna cooked with additional seasonings like coconut milk and aromatic herbs, making this dish incredibly delicious and versatile. Curious about the step-by-step preparation? Let’s take a look below.
Ingredients
1 stalk of lemongrass
2 bay leaves
1 curry leaf
100 ml of thick coconut milk
3 cm of turmeric
4 shallots
2 cloves of garlic
1 teaspoon of coriander
Cooking Instructions
Prepare the skipjack tuna by boiling it until fully cooked so it no longer has a fishy smell. Then flake the fish, removing only the flesh until all of it is separated.
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Next, blend the spice paste with enough water. You can also blend it using coconut milk.
Sauté the aromatic herbs, including lemongrass, in a little oil, then add the blended spice paste and sauté until fragrant. Add a little water, then add the shredded skipjack tuna and stir until well combined.
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Add coconut milk and cook until the liquid has reduced. Don’t forget to add salt and cook until dry.
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Result
The skipjack tuna floss is ready to enjoy—it’s delicious anytime and anywhere. Trust me, just with warm rice and a bit of this fish floss, it’s already incredibly delicious. You can take it anywhere since it’s dry, so it’s very convenient.
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Now, if you want it to last a month at room temperature, you can cook it until it’s even drier. Since I’m going to enjoy it right away tomorrow, I intentionally cooked it a bit moister so the texture is just right when mixed with rice.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
Thank you @foodiesunite
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