Sambal Ikan Roa Recipe
Ingredients:
- 200 grams of ikan roa (dried and smoked fish), finely blended
- 8 tomatoes, sliced
- For the spice paste:
- 150 grams of bird’s eye chilies (adjust to taste)
- 150 grams of shallots
- 5 cloves of garlic
- 2 tablespoons of sugar or to taste
- 1 teaspoon of seasoning (optional)
- Salt to taste
- Cooking oil (as needed)
Instructions:
-
Prepare the Spice Paste: In a blender or food processor, combine the bird’s eye chilies, shallots, and garlic. Blend until you achieve a smooth paste.
-
Cook the Spice Paste: Heat a generous amount of cooking oil in a pan over medium heat. Add the blended spice paste and sauté until fragrant and the raw aroma disappears, about 3-5 minutes.
-
-
Add Tomatoes: Incorporate the sliced tomatoes into the pan with the spice paste. Continue to cook, stirring occasionally, until the tomatoes are completely broken down and the mixture starts to thicken, about 10-15 minutes.
-
Season the Sambal: Adjust the flavor of the sambal by adding sugar, seasoning (if using), and salt. Stir well to combine.
-
Incorporate Ikan Roa: Add the finely blended ikan roa to the pan. Mix thoroughly, ensuring that the ikan roa is well combined with the tomato and spice mixture. If the sambal seems too dry, add a bit more oil as ikan roa tends to absorb oil.
-
Simmer: Continue to cook the sambal, stirring regularly, for about 15 minutes. This will allow the flavors to meld together and the sambal to reach the desired consistency.
-
Cool and Store: Once cooked, remove from heat and let the sambal cool. For longer storage, you can omit the tomatoes. Transfer the sambal to a clean, dry jar or container.
-
Storage Tips: If you plan to keep the sambal for an extended period, ensure the container is completely dry and airtight. Store in a cool, dark place.
This flavorful Sambal Ikan Roa is perfect as a spicy condiment or side dish to enhance your meals. Enjoy its robust and savory taste with rice or your favorite dishes!
