Jakarta (ANTARA) – For Indonesians, eating certainly won’t feel complete without chili sauce.
Each region in Indonesia has its own special chili sauce which is rich in flavors and spices, ranging from pungently spicy to fresh and fragrant.
In Indonesia itself, there are many different types of chili sauce. 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 cooking chili sauces that has a distinctive fresh and aromatic taste is Sambal Kandas Sarai. Kandas Sarai is a typical chili sauce from the Dayak Ma’anyan tribe in Central Kalimantan. This chili sauce is unique in that it uses young lemongrass stalks, which have a soft and watery texture.
The spicy and fresh taste of kandas sarai is very suitable to be combined with dishes made from fish or bogabahari, especially freshwater fish such as catfish. Patin fish is easy to find in Central Kalimantan and is a favorite choice as a mixture in this chili sauce.
The catfish used can be fried or grilled first, before being mixed with the typical kandas sarai spices. This combination of fish and chili sauce produces a savory and appetizing taste, so it is not surprising that kandas sarai has become a popular dish among the people of Central Kalimantan.
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Recipe for sambal kandas sarai catfish
Ingredients:
- 1 catfish (fried or grilled)
- 15 young lemongrass stalks, thinly sliced
- 10 red onion cloves
- 4 curly chilies
- 10 cayenne peppers
- 1 pack shrimp paste (grilled or fried)
- Salt to taste
- Sugar to taste
How to make:
- Grind curly chilies, cayenne pepper, shallots and salt using a mortar.
- Add the young lemongrass slices to the mortar, then crush until smooth. Add the grilled or fried shrimp paste, then crush again until evenly mixed.
- Shred the catfish meat, remove the bones, then mix with the ground spices. Stir until the spices are evenly distributed over the fish.
- Add salt and sugar according to taste. Kandas sarai is ready to be served, enjoy with warm rice for a more delicious taste.
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Reporter: Allisa Luthfia
Editor: Maria Rosari Dwi Putri
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