| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy, Vegetables |
Indo |
Indonesian, Condiments |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 4 |
oz |
Tuna fish, or: |
| 3 |
oz |
Eel or: |
| 3 |
oz |
Ikan teri |
| 1 |
c |
Thick santen (coconut milk) |
| 4 |
|
Cloves garlic |
| 3 |
|
Shallots, peeled and chopped |
| 4 |
|
Kemiri (candlenuts) |
| 3 |
|
Cabe rawit or: |
| 2 |
ts |
Chilli powder |
| 2 |
tb |
Tamarind water or |
| 2 |
ts |
Tomato puree |
| 1 |
ts |
Brown sugar |
|
|
Salt |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
I find that the easiest and tastiest Sambal Ikan is
made with canned tuna fish. Sambal made with eel,
however, is also delicious; cut the eel up very small
and wash it in vinegar. In Indonesia we make this
sambal with ikan teri or ikan bilis (tiny dried
anchovies). Pound the garlic, shallots, kemiri and
cabe rawit into a paste. Fry this paste in vegetable
oil in a wok for about half a minute. Put in the tuna
fish, eel or teri; stir-fry for 1 minute and add the
tamarind water, or tomato puree, sugar and salt. Stir
in the santen, and go on simmering until the mixture
becomes thick. This sambal can be served hot or cold.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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