【Lawal Rukau】

Name: 【Lawal Rukau】
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Cuisine: Asian
Ingredients: 1 lb Tuna loin; 1 anaheim chili; 2 tomato small; 2 shallot, finely diced; 1 red chili small, finely diced and de-seeded; 2 kaffir lime; 15 oz coconut milk; 3 calamansi; 8 oz taro leaf; 1 Yellow onion,small, chopped finely; 2 cloves garlic, minced; 2 tablespoons coconut amino; ¾ cup coconut milk; 4 cups dashi; ½ tablespoon bouillon, For optimal results, use my homestyle "Sabaw Maro" otherwise it will not taste accordingly; 3 teaspoon sea asparagus, dried; ¾ teaspoon annatto powder; 1 cup coconut water; ½ tablespoon sea asparagus; 2 tablespoon rice vinegar; 2 tablespoon coconut water; 1 tablespoon monkfruit sweetener; 1 daikon, thinly sliced; 7 ½ cups dry soy curls; 14 tablespoon avocado oil; 6 onions, small, sliced into rings; 12 cloves garlic, minced; 6 ube small, peeled and diced

17 steps

Prep:45minCook:4h

Updated at: Thu, 19 Oct 2023 17:39:08 GMT

Ingredients

8 servings

1 lbTuna loin

small, finely diced and de-seeded

2kaffir lime

15 ozcoconut milk

3calamansi

8 oztaro leaf

1Yellow onion

small, chopped finely

2cloves garlic

minced

2 tablespoonscoconut amino

¾ cupcoconut milk

4 cupsdashi

½ tablespoonbouillon

For optimal results, use my homestyle "Sabaw Maro" otherwise it will not taste accordingly

3 teaspoonsea asparagus

dried

¾ teaspoonannatto powder

1 cupcoconut water

½ tablespoonsea asparagus

2 tablespoonrice vinegar

2 tablespooncoconut water

1 tablespoonmonkfruit sweetener

1daikon

thinly sliced

7 ½ cupsdry soy curls

14 tablespoonavocado oil

6onions

small, sliced into rings

12 clovesgarlic

minced

6ube

small, peeled and diced

Instructions

Step 1

Add sea asparagus to coconut water for solution, soak daikon for 15 minutes to make soft. Drain, and wring out excess moisture from the radish.

sea asparagus½ tablespoon

daikon1

coconut water1 cup

Step 2

Make sweet vinegar pickling solution by combining rice vinegar, water, sugar. Place radish in a glass jar/container and cover the jar/container. Pickle for at least 1 hour.

rice vinegar2 tablespoon

coconut water2 tablespoon

monkfruit sweetener1 tablespoon

Step 3

Dry the remaining daikon. Grind to a fine powder after completely dried and set aside.

Step 4

Prepare the hot water, dried sea asparagus & daikon powder. Mix well then add into a heat proof bowl with the soy curls. Cover the container and allow the curls to rehydrate until doubled in size, around 15-20 minutes. You can also leave this to soak overnight.

Step 5

Heat a large skillet or pan over medium heat. Once hot, add in the oil.

avocado oil14 tablespoon

Step 6

Sauté the onions and garlic, for 1-2 minutes until the onions are tender.

Step 7

Cut the cut up fish in a bowl with the juice of the limes, make sure to cover the fish and put in refrigerator for at least 45 minutes.

Step 8

Preheat oven to 350 degrees. In a large saucepan over medium heat, sauté your onions, stirring constantly until translucent.

Step 9

Add the minced garlic to the onions and stir for another minute.

Step 10

Turn the heat up to medium high and add the corned beef and soy sauce. Use a fork to shred the corned beef. Cook stirring occasionally until a bit browned but not burnt.

Step 11

Add in the potatoes and add a pinch of salt. Leave to cook for 5-6 minutes until almost cook through (but still has a good bite). You can add 2-3 tbsp water to the potatoes to help cook these down.

Step 12

Afterwards, add soy curls and cook down with ube.

Step 13

Cover the casserole dish tightly with foil and bake for 45 minutes.

Step 14

Add the other ingredients to the bowl and mix well.

Step 15

Add in the half of the coconut milk and bring to a simmer.

Step 16

Remove mixture from refrigerator and drain the liquid, retaining a bit to mix with the coconut milk.

Step 17

If soaking overnight, you can just use regular room temperature broth.