Recipe by Dapur Rasamasa
Serve: 5 Person
Sambal pedas ikan tongkol asap, sedap dimakan dengan nasi…
Ingredients
- 3 ready-to-use salted anchovies
- 2 tablespoon vegetable oil
Spice Paste (with food processor)
- 20-25 red chilies, remove seeds and cut obliquely into 1 cm pieces
- 2 tomatoes, remove seeds and cut into small cubes
- 10 shallots
- 3 garlic cloves
- 3 tablespoon vegetable oil
Flavour
- 15 gram tamarind, soaked in 100ml of water
- 3 teaspoon salt
- 50 gram brown sugar
- 3 kaffir lime leaves (or lime zest)
- 1 tablespoon balsamic vinegar (or apple vinegar)
Red chilies are plentiful and cheap at harvest time, toward the end of summer in Udine, Italy. I always make a large amount of sambal as stock for the winter.
Steps
- Sauté anchovies on medium heat until fragrant.
- Add spice paste, tamarind juice, brown sugar and salt, then kaffir lime leaves. Bring to a boil then lower the heat and simmer for 1 to 1.5 hours. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
- Add in balsamic vinegar and cook until thickened.
- Remove. Let it cool.
Tips & Trik
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