Pisang Goroho Sambal Roa: A Fusion of Flavors
Indulging in the delightful combination of crispy Pisang Goroho paired with the savory richness of Sambal Roa is a culinary experience that transports your taste buds to the heart of Indonesian cuisine. This dish, perfect as a snack or appetizer, brings together the crispy texture of fried plantains with a spicy, smoky sambal that is sure to excite the palate. Let’s dive into the preparation of this wonderful dish, complete with all the ingredients you’ll need, detailed instructions, and nutritional information to keep your culinary adventures balanced and delightful.
Ingredients
| Component | Quantity |
|---|---|
| Pisang Goroho (Plantains) | 10 Pisang Goroho |
| Salt | 1 tablespoon |
| Sambal Roa | |
| Roa Fish (smoked) | 2 pieces |
| Red Shallots | 9 pieces |
| Garlic | 3 cloves |
| Ginger | 2 cm |
| Lemongrass | 1 stalk |
| Red Curly Chili Peppers | 5 pieces |
| Bird’s Eye Chili | 20 pieces |
| Black Pepper | ½ tablespoon |
| Salt | To taste |
| Brown Sugar | 1 teaspoon |
| MSG (optional) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 6-8 g |
| Carbohydrates | 40-50 g |
| Fat | 10-15 g |
| Fiber | 3-4 g |
| Sodium | Varies (depends on salt) |
Preparation Steps
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Prepare the Pisang Goroho: Begin by removing the peel from the Pisang Goroho, then slice them lengthwise into thin pieces. Rinse the sliced plantains under running water to remove any excess starch, and soak them in saltwater for about 5 minutes. This step not only enhances flavor but also helps in achieving the perfect texture when fried.
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Fry the Plantains: After soaking, drain the plantains and pat them dry with a paper towel. In a deep frying pan, heat enough oil over medium heat. Once the oil is hot, carefully add the sliced plantains in batches, frying them until they turn golden brown and crispy. Remove and place on paper towels to drain excess oil.
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Prepare the Sambal Roa:
- Clean the Ingredients: Clean the red shallots, garlic, red curly chilies, bird’s eye chilies, and ginger thoroughly. You may remove the seeds from the chilies if you prefer a milder sambal.
- Blend or Grind: Using a mortar and pestle or a food processor, blend the shallots, garlic, chilies, and ginger together until a smooth paste forms.
- Add the Roa Fish: Take the smoked roa fish, clean out the insides, and remove the head. Add the fish to the blended sambal and continue to blend until the mixture is well-combined and slightly coarse.
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Cook the Sambal: In a separate pan, heat a drizzle of oil over medium heat. Add the minced lemongrass and sauté until fragrant. Next, incorporate the sambal mixture into the pan. Season with salt, brown sugar, MSG (if using), and black pepper to taste. Stir well and allow the sambal to cook for about 5-7 minutes until it becomes aromatic and the flavors meld beautifully.
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Serve: Once the sambal is cooked and aromatic, it’s time to serve your dish. Arrange the crispy Pisang Goroho on a serving platter and spoon the Sambal Roa generously over the top. For a beautiful presentation, you can garnish with fresh herbs or additional slices of chilies if desired.
Final Thoughts
Pisang Goroho Sambal Roa is a deliciously unique dish that highlights the wonderful flavors of Indonesian cuisine. Whether you are entertaining guests or simply enjoying a cozy evening at home, this recipe will surely impress and satisfy. Pair it with your favorite beverage, and revel in the beautiful fusion of textures and flavors that this dish provides. Enjoy this culinary adventure, and may your kitchen always be filled with love and laughter!
