Pisang Goroho Sambal Roa Recipe
Ingredients:
For the Fried Pisang Goroho:
- 10 Pisang Goroho (Goroho bananas)
- 1 tablespoon Salt
For the Sambal Roa:
- 2 pieces of smoked roa fish (roa)
- 9 shallots
- 3 cloves garlic
- 2 cm ginger
- 1 stalk lemongrass
- 5 curly red chilies
- 20 bird’s eye chilies (cengek)
- 1/2 tablespoon black pepper
- Salt, to taste
- 1 teaspoon palm sugar
- MSG (optional), to taste
Instructions:
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Prepare the Pisang Goroho:
- Peel the Pisang Goroho bananas and slice them thinly lengthwise.
- Wash the sliced bananas thoroughly and soak them in salted water for 5 minutes.
- Heat oil in a pan and fry the bananas until they turn golden yellow. Set aside.
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Make the Sambal Roa:
- Clean the shallots, garlic, curly red chilies, bird’s eye chilies, and ginger. Blend or pound them until smooth.
- Add the cleaned smoked roa fish to the blended sambal mixture. Continue blending or pounding until the fish is well incorporated and the sambal is smooth.
- Heat oil in a pan. Sauté the lemongrass until fragrant, then add the sambal mixture.
- Season with salt, palm sugar, MSG (if using), and black pepper. Cook the sambal over medium heat until it becomes aromatic and well-cooked.
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Serve:
- Serve the freshly made Sambal Roa alongside the crispy Pisang Goroho for a delightful and flavorful experience.
Enjoy this delicious and aromatic combination of crispy Pisang Goroho with spicy Sambal Roa, perfect as a unique appetizer or snack!
