Ingredients
- 250 grams smoked cakalang fish, finely shredded
- 12 shallots
- 3 cloves garlic
- 250 grams bird’s eye chilies (adjust to taste)
- 10 curly red chilies
- 1 tsp shrimp paste (terasi)
- 1 small piece of galangal
- 5 tbsp tamarind juice
- 3 tbsp palm sugar
- Salt to taste
Instructions
- Blend all ingredients except galangal into a smooth paste.
- Heat cooking oil in a pan and sauté the spice paste until fragrant. Add tamarind juice, galangal, palm sugar, and salt.
- Add the shredded smoked cakalang fish, stir well until the fish is evenly coated and the flavors are absorbed.
- Serve your smoky sweet and spicy cakalang asap dish hot. It’s quick to make and perfect for packing as a delicious office lunch!
Enjoy the rich flavors of Indonesian cuisine with this easy-to-follow recipe that combines the smoky goodness of cakalang fish with a delightful sweet and spicy sauce. Perfect for any occasion, from weekday lunches to special gatherings!