Sambal Roa Recipe

Sambal Roa Recipe - Still with a theme about the specialty of North Sulawesi, and this time I want to try sharing the original recipe from Manado, Sambal Roa.

Roa fish or usually also called GALAPEA by the people of North Sulawesi are processed smoked Sardinian fish to dry.

There are many processed foods that are transformed from this Smoke Roa Fish like the example of the Roa Garo Rica Fish, Dabu-Dabu Fried Chicken and one of the most hits to date is SAMBAL ROA.

The way of making it is quite fast and easy especially for those who don't want to be complicated or eat a lot of time. Sambal Roa is usually enjoyed with warm rice, fried tofu, fried bananas, manado porridge etc.

There are several ways of choosing spice ingredients for this Sambal Roa, there are some who use the Tomato for processing, some don't. And on this occasion guys, I want to share the recipe for Sambal Roa Without Tomato.

Why not use tomatoes?

Yup, the reason is so that the Sambal that is not made quickly expires and the taste is more savory and kicking for you spicy lovers ...

Sambal Roa Recipe

Okay, guys ...

Below I will describe how to make Manado Original Roa Sambal and what ingredients should be provided ...

Ingredients:

1. 10 tailed Roa fish that have been cleaned and discarded.

2. 1/2 liters of fresh cayenne pepper

3. 10 red onion cloves

4. 7 cloves of garlic

5. 1 segment of ginger

6. Salt to taste

7. Sugar 3 HR (can also add flavor)

8. Coconut oil to fry and sauté seasoning

Well, if all the ingredients above are ready, the main thing to do is to fry the roa fish that have been cleaned and flushed first.

For information, guys, so that the fish doesn't burn when fried, use the smallest possible fire and do not fry the roa fish when the oil is in high heat. Approximately 3-5 minutes when the stove is turned on.

Okay guys, after the fish has been fried, then purée using the ulekan or LISUNG if the name is North Sulawesi.

It is endeavored to make the roa fish really smooth so that it can easily blend with the spices when it will be pan-fried later.

After the above is complete, then we arrive at the most important time.

How to make:

- Blend the cayenne pepper, onion, garlic and ginger into one - after all is smooth, heat the cooking oil sufficiently with low heat (initiated according to the amount of seasoning and roa fish used)

- Enter the seasoned spices, stir-fry until the color changes slightly brown.

- Muka Roa fish that has been finely ground, stir until it blends with seasoning.

- Add salt, sugar and flavorings and stir again.

- if the color of the dish has begun to darken, turn off the fire and the chili sauce is ready to be served with fried tofu, fried tempeh, fried banana or made into fresh vegetables.

Hopefully the roa chili recipe above helps. Happy cooking!