>> Thursday, April 23, 2009
I knew about this dish from my best friend. She told me about it when I needed a list of Indonesian dish for my project. After seeing the recipe and photo in her blog, I decided to search more about this dish. Binte Biluhuta is also known as milu siram/jagung siram with the corn (jagung) as the main ingredient.
I found two kind of recipe for Binte Biluhuta, one with grated coconut, one without. In this recipe, I am using the one without.
Without further bla bla, I better jotdown the recipe right away before my mood to blog drop below zero for more. (Yup, I am in my blogging blue period).
Recipe by Evia Koos
1 can (150 gr) of tuna, drained (tuna in water, not the one in oil)
300 gr small size shrimps
1 can 340 gr) of corn kernel, drained
1 liter water for boiling
Salt and sugar as needed
Juice from one lemon
Kemangi (Indonesian basil), as desired
4 red chilies, angle sliced
10 green bird eye chilies, angle sliced
3 stalks of green, roughly sliced
3 shallots, finely sliced
2 cloves of garlic, finely sliced
1. Bring water to a boil. Add corn kernel. Season with salt and sugar. Continue cooking over a small heat. Add half of lemon juice, stir for a while and turn of the heat.
2. Heat oil in a skillet. Sauté spices until fragrant. Add tuna and shrimps. Cook by stirring continuously until the color changed and cooked. Adjust the taste by adding salt and sugar. Add the rest of lemon juice, stir for a while and remove from the heat.
Place tuna and shrimps in a bowl. Top with Indonesian basil. Ladle the corn soup over it. Garnish with friend shallots and drizzle with lemon juice. Eat while hot.