Jakarta (ANTARA) – Sambal seems to be an inseparable part of Indonesian people’s eating habits. Every dish feels incomplete without the presence of chili sauce on the dining table.
In Indonesia, there are so many variations of chili sauce, this reflects the culinary and cultural richness of each region. Based on research, 322 types of chili sauce have been discovered, with 257 of them used as a complement to cooking and dishes.
These chili sauces are grouped into two main types, namely raw chili sauce and cooked chili sauce.
There are 119 types of raw chili sauce that are served without the cooking process, as well as 138 types of cooked chili sauce that go through the cooking process.
One of the most unique and popular chili sauces is Sambal Roa, this chili sauce comes from Manado, North Sulawesi. Sambal Roa is a concoction made from smoked roa fish, chilies and other spices which are processed through stir-frying. This chili sauce is widely developed in the Manado and Gorontalo areas.
Sambal roa is known for its pungent spicy taste, but is also rich in savory taste. Apart from that, this chili sauce has the distinctive aroma of smoked roa fish. Roa fish is a fish that is often found in the sea waters north of Sulawesi to the Maluku Islands. Smoked roa fish is processed using the hot smoking method using mangrove wood.
Recipe and how to make Sambal Roa
Making sambal roa is quite easy and simple. This chili sauce can also last quite a long time, well cooked sambal roa can last for six months at room temperature, and if stored in the refrigerator, it can last up to one year.
Here are the ingredients and how to make it:
Required ingredients:
- 125 grams of red cayenne pepper
- 100 grams of red onion
- 3 smoked roa fish
- 2 teaspoons flavoring
- 1 teaspoon granulated sugar
- 200 grams tomatoes (diced)
- 6 lime leaves
- Enough oil for frying
How to make:
- Separate the roa fish meat from the head, skin and bones, then set aside.
- Heat oil and fry roa fish until brown, then remove from heat.
- Grind the roa fish until smooth, then set aside.
- Puree the chilies and shallots, then set aside.
- Heat 3 tablespoons of oil left over from frying roa fish. Add the chilies, shallots and lime leaves, then cook until fragrant and cooked.
- Add the tomatoes and seasonings, then cook until the tomatoes are crushed.
- Add sugar, stir well and cook until the chili sauce dries up.
- Remove and the sambal roa is ready to be served.
That’s how to make Manado’s typical sambal roa. This chili sauce is very suitable as an accompaniment to warm rice. Good luck!
Also read: The origin of Gandaria sambal, and the recipe for making it
Also read: Spicy and savory typical of Manado, this is the recipe for dabu-dabu chili sauce
Also read: Both use peanut sauce, what is the difference between karedok and pecel?
Reporter: Allisa Luthfia
Editor: Alviansyah Pasaribu
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