– Manadonese Skipjack Tuna Floss –
• 200 g broiled cakalang meat (You can substitute for canned tuna in water and drain)
• 1 pandan leaf, finely sliced
• 3 kaffir lime leaves, discard the midrib and slice finely
• 30 lemon basil leaves, coarsely sliced
• 1 daun tebal/bangun-bangun/Coleus amboinicus Lour, finely sliced (Since this herb has an oregano-like flavour, I substituted for 1 tbsp dry oregano)
• 2 lemongrass, take the white parts and crushed (I used 1/3 cup frozen minced lemongrass)
• 250 mL thick coconut milk (I used a combination creamed coconut and coconut water)*
• 4 long red cayenne peppers
• bird eye chilies (I don’t put the amount as some people have different palette to handle heat. If you want to skip it, it’s your call)
• 3 cm long ginger, scrape off the skin with a spoon
• 5 shallots (I used 3 of the bigger size shallots)
• 2 cloves garlics
• ½ teaspoon salt
1. In a pot, combine coconut cream and coconut water; bring to a boil.
2. Add ground spices and reboil until bubbling. Add cakalang, pandan, oregano and kaffir lime leaves. Let them cook for 10 minutes. Add lemongrass and lemon basil. Stir and cook until everything is dry. Leave to cool if you want to use them for panada. Scoop over the warm cooked rice if you want to enjoy with rice.
Asians also love to enjoy floss with the bread.
* Creamed coconut can be found at Asian or Caribbean markets as the one that I used is made in Sri Lanka.
* Choose canned of coconut water that is pure, no sugar added.
* No lemon basil in your fridge, don’t bother just leave them out.