Tuna Coconut Floss
300g | 
50 minutes
Ingredients:
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2 can Ayam Brand™ Flakes Spicy Tuna in Olive Oil (with oil)
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200g fresh grated coconut (white part only)
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½ tbsp turmeric powder
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150ml of water
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50g soft brown sugar
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Salt to taste
To Blend:
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60g shallots
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3 red chillies
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2 stalks lemongrass
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100ml corn or sunflower oil
Preparation:
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Toss coconut with turmeric powder and fry it in a wok without oil until almost dry. Remove and set aside.
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In the same wok, cook blended ingredients over medium heat until oil breaks surface. Add in tuna and olive oil, 150 ml water and sugar, cook until sugar dissolves.
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Next add in fried coconut, season with salt if needed, and continue to fry over medium heat until the mixture is dry.
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Cool and serve with hot white rice or buttered white bread. It can be stored in the refrigerator up to 1 week.
