Pan-seared tamarind tuna (Tuna goreng) from Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia by James Oseland

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • urmami on October 09, 2016

    This was so disappointing. The flavors just aren't a match (even though it seems like they should be! Do any molecular gastronomists care to explain?) and with only three ingredients that lack of chemistry is very apparent. The gastronomic equivalent of a date that's highly anticipated but ultimately so awkward and devoid of spark you don't even bother ordering a second round. In case you're wondering, yes I did use exactly the type of tuna filet specified - fatty and dark colored - along with very fresh tamarind paste, and a good amount of salt. Tamarind is just too earthy and even though it's plenty tart, the dish needed more acid, or just a different kind of acid, to perk it back up. I rescued by dousing in a little sweet chili sauce - everything can be redeemed with sweet chili sauce, stirring together with some rice and pickled chilies, and squeezing some lime juice over all of it. But man, what a waste of exquisite tuna :(

  • mirage on June 26, 2010

    Kind of sweet.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.