Ingredients:

• ¼ k. tuna fillet
• ¼ k. baby prawns, peeled
• ¼ k. white squids rings
• 2 cups singkamas ( local white turnip) diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 10 bird’s eye chili, chopped
• 1 thumb size ginger, finely chopped
• 2 small onions, chopped
• 2 stalks  lemon grass, leaves tied and root bulb crushed
• 1 ½ tsp. turmeric powder
• 2 cups coconut cream ( first  extract or kakang gata)
• ½ cup cornstarch slurry (4 tbs. cornstarch mixed with 5 tbs. water)
• Salt to taste pepper to taste chili powder to taste

Cooking Instructions:

1. Blanch all the seafood then set aside.
2. In a small skillet, place singkamas, bell pepper, bird’s eye chili ginger, onion lemon grass and coconut cream to cook with thick coconut cream. Allow to cook for 3 to 5 minutes.
3. Stir constantly so that the coconut cream  will not curdle.
4. Add  in the tuna, prawns and white  squid.  Allow to simmer  some more.
5. Season  with salt, pepper and chili powder to taste.
6. Pour in the cornstarch slurry. Tia will thicken the sauce and give it a sheen. Serve hot.