Masroshi Manado-style

Ingredients

In this Manado-style adaptation, we replace the traditional lamb or beef filling with spicy tuna, which is commonly used in Manado cuisine. The pancakes are made with rice flour and coconut milk, adding a distinct Manado touch to the dish. Additionally, we incorporate local Manado spices and herbs to enhance the flavors and cater to the Manado palate. We alse have the original recipe for Masroshi, so you can check it out.

• For the pancakes: For the pancakes:
• 1 cup (240ml) rice flour 1 cup (240ml) rice flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon turmeric powder 1/4 teaspoon turmeric powder
• Oil for frying Oil for frying
• For the spicy tuna filling: For the spicy tuna filling:
• 2 cans (300g each) tuna, drained 2 cans (300g each) tuna, drained
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt to taste Salt to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, coconut milk, salt, and turmeric powder. Whisk until smooth and well combined. Set aside for 10 minutes.
2. 2.
   In a separate bowl, flake the drained tuna using a fork.
3. 3.
   Heat some oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
4. 4.
   Add the chopped red chilies, ground coriander, ground cumin, and turmeric powder to the pan. Stir well to combine.
5. 5.
   Add the flaked tuna to the pan and mix until well coated with the spices. Cook for 2-3 minutes.
6. 6.
   Drizzle lime juice over the tuna mixture and season with salt to taste. Stir well and remove from heat.
7. 7.
   Heat a non-stick pan over medium heat and lightly grease it with oil.
8. 8.
   Pour a ladleful of the pancake batter onto the pan and spread it evenly to form a thin pancake. Cook until the edges start to crisp up and the bottom turns golden brown. Flip the pancake and cook the other side until golden brown as well. Repeat with the remaining batter.
9. 9.
   Place a spoonful of the spicy tuna filling onto one half of the pancake. Fold the other half over the filling to form a half-moon shape. Repeat with the remaining pancakes and filling.
10. 10.
    Garnish the Masroshi with fresh chopped cilantro and serve hot.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth pancake batter.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Tuna — Use canned tuna in water or brine, and drain it thoroughly before flaking.

Tips & Tricks

• For an extra kick of heat, add more red chilies to the tuna filling.
• Serve Masroshi with a side of sambal oelek or chili sauce for those who prefer an even spicier experience.
• If you prefer a milder flavor, reduce the amount of chili used in the filling.
• Experiment with different herbs such as Thai basil or mint for a refreshing twist.
• Leftover Masroshi can be refrigerated and reheated in a pan or microwave.

Serving advice

Serve Masroshi hot as a main dish accompanied by a fresh salad or pickled vegetables. It can also be enjoyed as a snack or appetizer during gatherings or as a delicious addition to a brunch spread.

Presentation advice

Arrange the Masroshi on a platter, garnished with fresh cilantro leaves. The vibrant colors of the spicy tuna filling peeking through the golden pancakes will make for an enticing presentation.