Sambal Roa

Sambal Roa is primarily made from smoked fish called ikan roa, which is native to the region. The fish is traditionally smoked over a wood fire, lending it a rich and smoky flavor. The smoked fish is then finely shredded and combined with red chili peppers, shallots, garlic, lime juice, and a touch of salt. 

Sambal Roa

The result is a fiery and savory condiment with a delightful balance of smokiness and spiciness. Sambal Roa offers a burst of umami and a lingering heat that complements a wide array of dishes. It can be used as a dipping sauce for grilled seafood, mixed into noodle dishes, or even added to soups and stews for an extra kick. 

[] Prep Time:15 Minutes
Cook Time:10 Minutes
Suitable:LowCalorie
Category:Sides
Origin:Indonesia
Serving:1 Cup
Tags:Spicy, Aromatic, Fish
Nutrifacts:40 calories
  2 grams fat
Rating:4.6 

Sambal Roa showcases the culinary prowess of Manado and is a testament to the diverse and vibrant flavors of Indonesian cuisine. Its unique taste experience is sure to leave a lasting impression on those who dare to indulge in its fiery embrace. 

Ingredients:
  • 10-15 red chili peppers (use bird's eye chili for extra heat)
  • 4 shallots
  • 3 cloves of garlic
  • 150 grams smoked ikan roa (smoked fish), finely shredded
  • 1 tablespoon vegetable oil
  • 1 tablespoon lime juice
  • 1 teaspoon salt, or to taste

Instructions:
  1. Begin by preparing the chili peppers, shallots, and garlic. Slice them into smaller pieces for easier blending.
  2. Heat the vegetable oil in a pan over medium heat. Add the sliced chili peppers, shallots, and garlic. Sauté them until they become fragrant and slightly softened, about 3-4 minutes.
  3. Add the finely shredded smoked ikan roa to the pan and continue to sauté for another 3-4 minutes, allowing the flavors to meld together.
  4. Transfer the mixture to a mortar and pestle or a food processor. Add the lime juice and salt. Grind or blend everything together until it forms a coarse paste. Adjust the salt and lime juice according to your taste preference.
  5. Transfer the Sambal Roa to a clean, airtight jar or container.

Note: Sambal Roa can be stored in the refrigerator for up to a week. The flavors will develop and intensify over time.

Be prepared for a fiery and intense flavor experience with this extra spicy Sambal Roa! The combination of the smoky ikan roa, red chili peppers, and aromatic spices will create an explosion of heat and smokiness in your mouth. Use it sparingly or adjust the quantity to your desired level of spiciness. Enjoy this condiment with grilled seafood, stir-fries, or any dish that needs an extra kick of spice!







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