📝 About This Recipe
Hailing from the coastal city of Manado in North Sulawesi, Cakalang Fufu is a masterpiece of preservation and flavor, featuring skipjack tuna that has been cured and smoked to golden perfection. This recipe transforms the smoky, firm flakes of fish into a vibrant 'Rica-Rica'—a spicy, aromatic stir-fry bursting with bird's eye chilies, kaffir lime leaves, and lemongrass. It is a bold, soul-warming dish that perfectly balances deep wood-smoke notes with a bright, citrusy heat.
🥗 Ingredients
The Star Protein
- 500 grams Cakalang Fufu (Smoked Skipjack Tuna) (shredded into bite-sized chunks, bones removed)
The Rica-Rica Spice Paste (Bumbu)
- 10 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 10 pieces Red Curly Chilies (seeds can be removed for less heat)
- 5-10 pieces Red Bird's Eye Chilies (adjust to your spice tolerance)
- 2 cm Fresh Ginger (peeled)
- 1 cm Fresh Turmeric (or 1/2 tsp turmeric powder)
Aromatics and Seasoning
- 2 stalks Lemongrass (white part only, bruised and tied in a knot)
- 6 pieces Kaffir Lime Leaves (mid-rib removed, thinly sliced)
- 1 large Tomato (diced)
- 2 stalks Green Onions (thinly sliced)
- 1 cup Thai Basil (Kemangi) (fresh leaves only)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Salt and Sugar (each, adjust to taste)
- 4 tablespoons Coconut Oil (for authentic flavor)
👨🍳 Instructions
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1
Prepare the smoked tuna by shredding it manually into medium-sized flakes. Ensure all small bones are discarded during this process.
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2
Heat 2 tablespoons of coconut oil in a wok over medium heat. Lightly fry the shredded tuna for 3-4 minutes until it becomes slightly crispy on the edges. Remove and set aside.
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3
In a mortar and pestle or food processor, grind the shallots, garlic, red curly chilies, bird's eye chilies, ginger, and turmeric into a coarse paste. Avoid blending it too smooth; a bit of texture is essential for Rica-Rica.
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4
Heat the remaining 2 tablespoons of coconut oil in the same wok. Add the ground spice paste and sauté over medium heat.
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5
Add the bruised lemongrass and half of the sliced kaffir lime leaves to the wok. Stir-fry for 5-7 minutes until the spice paste is fragrant and the oil begins to separate from the solids (pecah minyak).
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6
Toss in the diced tomatoes and cook until they soften and release their juices, creating a thick, chunky sauce.
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7
Return the fried shredded tuna to the wok. Toss thoroughly to ensure every piece of fish is coated in the spicy bumbu.
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8
Season with salt and a pinch of sugar to balance the heat. Continue to stir-fry for another 3-5 minutes on low-medium heat so the flavors penetrate the dry fish.
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9
Add the sliced green onions and the remaining kaffir lime leaves. Stir for 1 minute.
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10
Turn off the heat. Immediately fold in the fresh Thai basil (kemangi) leaves and drizzle with lime juice. The residual heat will wilt the basil perfectly without losing its bright aroma.
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11
Give it one final toss, taste for seasoning, and transfer to a serving platter.
💡 Chef's Tips
For the most authentic taste, use high-quality coconut oil rather than palm oil. If you cannot find Cakalang Fufu, you can substitute with canned smoked tuna or smoked mackerel, though the texture will be softer. Do not over-blend the spices; the 'Rica' style is characterized by its chunky, rustic chili texture. Adding the lime juice and basil at the very end prevents the dish from becoming bitter and keeps the herbs vibrant. Control the heat by scraping out the seeds of the bird's eye chilies if you prefer a milder experience.
🍽️ Serving Suggestions
Serve hot with a generous portion of steamed jasmine rice to soak up the spicy oils. Pair with 'Tumis Kangkung' (stir-fried water spinach) to add a refreshing crunch to the meal. In Manado, this is often served alongside 'Dabu-Dabu', a fresh tomato and chili salsa. A cold glass of iced tea or fresh coconut water is perfect for quenching the fire of the chilies. For a traditional feast, serve with 'Tinutuan' (Manadonese vegetable porridge).