Sambal Ikan Kembung: A Flavorful Indonesian Delight
Ingredients:
- 3 whole mackerel fish (ikan kembung)
- 2 long green chilies (cabe tanjung)
- 8 orange bird’s eye chilies (cabe rawit orange)
- 10 shallots (bawang merah)
- 1 teaspoon beef seasoning (masako sapi)
- ยฝ teaspoon salt (garam)
- 1ยฝ teaspoons granulated sugar (gula pasir)
- 6 tablespoons cooking oil (minyak goreng)
Preparation Steps:
-
Fry the Fish: Begin by frying the whole mackerel fish until they are golden and cooked through. Once fried, carefully separate the flesh from the bones and set it aside.
-
Prepare the Sambal Mixture: In a mixing bowl, combine the long green chilies, orange bird’s eye chilies, and shallots. Using a mortar and pestle, coarsely pound these ingredients together until well mixed but still slightly chunky.
-
Heat the Oil: In a skillet or frying pan, heat the cooking oil over medium heat. Allow the oil to reach a hot temperature, which will ensure the sambal is cooked perfectly.
-
Fry the Sambal: Add the coarsely pounded mixture to the hot oil. Sautรฉ until fragrant and the ingredients are cooked through, allowing the flavors to meld beautifully.
-
Season the Sambal: Sprinkle in the beef seasoning, salt, and granulated sugar. Stir well to ensure the sambal is evenly seasoned, adjusting to taste if necessary.
-
Serve: Once the sambal is aromatic and beautifully colored, combine it gently with the fried mackerel flesh. Serve hot, and enjoy this delightful dish as part of a larger meal or with steamed rice.
Sambal Ikan Kembung is not just a dish; itโs a vibrant representation of Indonesian culinary tradition, bursting with flavor and perfect for sharing with loved ones. Enjoy every bite of this simple yet delicious recipe!
