Ingredients with Measurements:
- 250 grams of smoked mackerel (roa), flaked
- 5 red chili peppers, sliced
- 5 bird's eye chili peppers, sliced
- 5 shallots, sliced
- 3 cloves of garlic, sliced
- 2 tablespoons of vegetable oil
- 1 tablespoon of tamarind paste
- 1 teaspoon of salt
- 1 teaspoon of sugar
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar and pestle or food processor, grind the red chili peppers, bird's eye chili peppers, shallots, and garlic until it forms a paste.
2. Heat the vegetable oil in a pan over medium heat.
3. Add the chili paste and sauté for 2-3 minutes until fragrant.
4. Add the flaked smoked mackerel, tamarind paste, salt, and sugar. Mix well.
5. Cook for 5-7 minutes until the fish is heated through and the flavors have melded together.
6. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 186
- Fat: 11g
- Protein: 18g
- Carbohydrates: 5g
- Fiber: 1g
Substitutions for ingredients:
- Smoked mackerel can be substituted with other smoked fish such as salmon or trout.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add chopped tomatoes or tomato paste for a richer flavor.
- Use different types of chili peppers for a spicier or milder version.
- Add lemongrass or ginger for an extra kick of flavor.
Tips and tricks:
- Use a non-stick pan to prevent the fish from sticking.
- Adjust the amount of chili peppers according to your preference for spiciness.
- Use freshly squeezed tamarind juice instead of tamarind paste for a more authentic taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over low heat until heated through.
Presentation ideas:
- Serve in a small bowl with a sprinkle of chopped cilantro or green onions on top.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Steamed rice
- Grilled vegetables
- Fried tofu
Suggested side dishes:
- Indonesian-style fried rice (nasi goreng)
- Stir-fried vegetables
- Crispy fried chicken
Troubleshooting advice:
- If the sambal is too dry, add a splash of water or coconut milk to loosen it up.
Food safety advice:
- Make sure the smoked mackerel is fully cooked before adding it to the sambal.
Food history:
- Sambal is a traditional Indonesian condiment made with chili peppers and other ingredients. It is commonly used as a spicy dipping sauce or added to dishes for extra flavor.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve as a condiment with grilled meats or seafood.
- Use as a sauce for noodles or stir-fry dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian