Ingredients with Measurements:
- 500g prawns, peeled and deveined
- 10-12 keluak nuts
- 5 shallots, sliced
- 5 garlic cloves, minced
- 5 red chili peppers, sliced
- 5 dried chili peppers, soaked and sliced
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 1 teaspoon salt
- 2 tablespoons oil
- 1 cup water
Special Equipment Needed:
- Mortar and pestle
- Blender or food processor
Step-by-Step Instructions:
1. Soak the keluak nuts in water for at least 24 hours, changing the water every few hours to remove the bitterness.
2. Crack open the keluak nuts and remove the flesh inside. Pound the flesh in a mortar and pestle until it becomes a smooth paste.
3. In a blender or food processor, blend the shallots, garlic, red chili peppers, and dried chili peppers until they become a smooth paste.
4. Heat the oil in a wok or large frying pan over medium heat. Add the chili paste and stir-fry for 2-3 minutes until fragrant.
5. Add the prawns and stir-fry for 1-2 minutes until they turn pink.
6. Add the keluak paste, tamarind paste, palm sugar, salt, and water. Stir well and bring to a boil.
7. Reduce the heat to low and simmer for 10-15 minutes until the sauce thickens and the prawns are cooked through.
8. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Protein: 25g
Carbohydrates: 15g
Fiber: 3g
Sugar: 7g
Sodium: 600mg
Substitutions for ingredients:
- If you can't find keluak nuts, you can substitute with black beans or fermented black beans.
- If you don't have tamarind paste, you can use lime juice or vinegar instead.
- If you want a milder sambal, you can reduce the amount of chili peppers.
Variations:
- You can use other seafood such as squid or fish instead of prawns.
- You can add vegetables such as eggplant or okra to the sambal.
- You can make a vegetarian version by omitting the prawns and using tofu or tempeh instead.
Tips and Tricks:
- Be careful when handling keluak nuts as they can stain your hands and clothes.
- To make the sambal spicier, you can add more chili peppers or use hotter varieties.
- You can make a large batch of the sambal and store it in the fridge for up to a week.
Storage Instructions:
Store the leftover sambal in an airtight container in the fridge for up to a week.
Reheating Instructions:
Reheat the sambal in a microwave or on the stove over low heat.
Presentation Ideas:
Serve the sambal in a bowl or on a plate with steamed rice.
Garnishes:
Garnish the sambal with sliced red chili peppers, chopped cilantro, or fried shallots.
Pairings:
Serve the sambal with a side of stir-fried vegetables or a simple salad.
Suggested Side Dishes:
Steamed rice, stir-fried vegetables, or a simple salad.
Troubleshooting Advice:
- If the sambal is too thick, add more water.
- If the sambal is too salty, add more palm sugar or tamarind paste to balance the flavors.
Food Safety Advice:
- Make sure to soak the keluak nuts for at least 24 hours to remove the bitterness.
- Make sure to cook the prawns thoroughly to avoid foodborne illness.
Food History:
Sambal udang keluak is a traditional Indonesian dish that originated in the Peranakan community. It is made with keluak nuts, which are native to Southeast Asia and have a unique flavor that is often described as earthy and nutty.
Flavor Profiles:
The sambal has a complex flavor profile that is both spicy and savory. The keluak nuts add a unique earthy flavor that is balanced by the sweetness of the palm sugar and the tanginess of the tamarind paste.
Serving Suggestions:
Serve the sambal with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Indonesian