Ikan Sarden Sambel Merah (No MSG)
Embark on a culinary adventure with this delightful Indonesian dish, Ikan Sarden Sambel Merah, which promises to tantalize your taste buds with its rich flavors and vibrant colors. This recipe combines tender sardines with a spicy sambal sauce, offering a comforting meal that’s both satisfying and easy to prepare, all while ensuring a no-MSG experience. Let’s dive into the details of this delicious recipe that is perfect for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sardines (medium size) | 7 fish |
| Red chili peppers | 15 pieces |
| Red bird’s eye chili (cabe rawit) | 7 pieces |
| Medium-sized red tomatoes | 2 pieces |
| Shallots | 2 cloves |
| Garlic | 1 clove |
| Salt | ½ tablespoon (to taste) |
| Sugar | ¼ tablespoon |
| Water | As needed |
| Oil for frying | As needed |
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 250 |
| Protein | 22 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Total Fat | 17 g |
| Saturated Fat | 2.5 g |
| Sodium | 300 mg |
| Sugar | 1 g |
Instructions
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Prepare the Sardines: Begin by cleaning the sardines thoroughly, removing any scales and innards. Rinse under cold water and pat dry with a paper towel. In a pan over medium heat, add enough oil to fry the sardines until they are crispy and golden brown, usually about 5-7 minutes on each side. Once cooked, remove from the pan and place them on a plate lined with paper towels to drain excess oil.
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Make the Sambal: In a mortar and pestle, or a food processor, combine the red chili peppers, bird’s eye chili, shallots, garlic, and salt. Grind until you achieve a coarse paste. Then, separately mash the red tomatoes until they are pulpy.
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Cook the Sambal: In the same pan where you fried the sardines, add a little more oil if necessary. Heat the oil over medium heat and add the chili paste. Stir in the sugar and cook for about 2-3 minutes until the mixture becomes fragrant and the oil begins to separate.
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Combine: Add the mashed tomatoes to the pan, stirring well to combine. Cook for an additional 3-5 minutes, allowing the flavors to meld and the sambal to thicken slightly.
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Finish the Dish: Gently place the fried sardines back into the pan with the sambal sauce. Mix carefully to coat the sardines with the sambal, adding a splash of water if the mixture is too thick. Allow to simmer for a few minutes until heated through and the sauce adheres well to the fish.
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Serve: Once the sambal has dried slightly and clings to the sardines, remove from heat. Your Ikan Sarden Sambel Merah is now ready to be served! Enjoy this dish hot with steamed rice and perhaps a side of fresh vegetables for a complete meal.
Enjoyment and Serving Suggestions
This dish is a celebration of flavors, perfect for a cozy family dinner or a gathering with friends. Serve it alongside steamed jasmine rice and a fresh salad to balance the heat of the sambal. Whether enjoyed alone or as part of a larger feast, Ikan Sarden Sambel Merah is sure to be a hit, bringing warmth and comfort to your dining table without the need for MSG.
Feel free to adjust the spice levels to your preference by adding more or fewer chili peppers. Enjoy your culinary journey with this vibrant Indonesian dish, making every bite a delightful experience!
