Papuyu Sambal Acan: A Fiery Delight
Dive into the vibrant world of Indonesian cuisine with this tantalizing recipe for Papuyu Sambal Acan, a dish that beautifully combines the rich flavors of fried fish and a spicy sambal sauce. Ideal for those who love a bit of heat, this dish is not only simple to prepare but also perfect for sharing at gatherings, bringing a taste of tradition to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Papuyu Fish (Ikan Papuyu) | 6 pieces |
| Shallots (Bawang Merah) | 3 pieces |
| Garlic (Bawang Putih) | 10 cloves |
| Bird’s Eye Chili (Cabai Rawit) | 2 pieces |
| Large Red Chili (Cabai Merah Besar) | 1 piece |
| Grilled Shrimp Paste (Terasi) | To taste |
| Ramania or Gandaria (optional) | 1 piece |
| Salt | To taste |
Preparation Steps
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Fry the Fish: Begin by frying the Papuyu fish until it is golden brown and cooked through. Once done, set the fried fish aside to cool slightly.
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Prepare the Sambal: In the same oil, fry the shallots, garlic, bird’s eye chilies, and large red chili until they are aromatic and soft. Transfer the mixture to a mortar and pestle, and coarsely grind it together.
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Mix in Flavors: Add the grilled shrimp paste and salt to the ground chili mixture, combining thoroughly. If using, incorporate the Ramania or Gandaria for a touch of sweetness.
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Combine and Serve: Place the fried Papuyu fish in a serving dish, and gently press the sambal mixture on top. Serve immediately, allowing guests to savor the harmonious blend of flavors.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 350 kcal |
| Protein | 30 g |
| Fat | 20 g |
| Carbohydrates | 10 g |
| Fiber | 3 g |
| Sodium | Variable |
This Papuyu Sambal Acan is not just a dish; it is an experience, blending textures and tastes that highlight the essence of Indonesian flavors. Enjoy this dish with steamed rice for a complete meal, and let its spicy kick invigorate your palate!
