Sunday, January 27, 2013

Sambal Udang and Sambal Ikan Tuna Asap (Chili Condiments)


Sambal is a must in Indonesian table. It's a spicy chili condiment, that many people just cannot live without. They just have to eat sambal together with their rice. 

SAMBAL UDANG (Chilies and small fried shrimps condiments)
This is just one of my creations. The inspiration comes from the famous Sambal Ibu Rudy, only sold in Surabaya - East of Java (oh how i wish one day she would blatantly disclose her secret)... I added deep fried small shrimps in my usual coarse sambal (boiled chilies, ground with salt, sugar and add 1 tsb of cooking oil). And it is not bad at all!!!!! 

 SAMBAL IKAN TUNA ASAP (chillies and smoked tuna condiments)
About a month ago, a friend brought Sambal Ikan Roa (roa fish sambal), typically from Manado. And from there, I just cannot forgot the taste of it. I have heard of the sambal before, whenever I went to Manado (a town in the north part of sulawesi) restaurants in Jakarta they 'd sell them in jars or plastic box, but I did not really notice how actually good it tastes.

And this is my version of sambal ikan roa. I dont know where on earth I would find a smoked Roa (flying fish) in Paris. So I replaced it with Thon fumé that I bought in Auchan (french local supermarket). To tell you the truth, it is not the same as sambal ikan roa that my friend brought from Jakarta, but it is not bad either...

Ingredients:
  • 100 gr of Thon fumé, grilled and grind.
  • 3 tbs of cooking oil
  • 2 kaffir limes

Grind the following ingredients:
  • red and bird eye chilies (more less, according to your taste)
  • 5 shallots
  • 1 tsp salt
  • 5 tbs of chopped tomatoes
Directions:
  1. Heat oil in a pan, saute the ground ingredients. Add the juice.
  2. Switch of heat, and add the ground thon.
  3. Serve.
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