Things to know about Sambal Dabu-Dabu Recipe
Manado people of the northern Sulawesi region in Indonesia are known to enjoy very spicy food, and this is reflected in their traditional dishes. From woku, sambal roa, and this dish, sambal dabu-dabu, Manado is the place that you want to visit if you like the heat! They eat everything with dabu-dabu sauce, and by everything, literally everything. The Dabu-dabu sauce is similar to another regional sambal, the sambal matah from Bali, in way that they both are raw and do not involve a cooking process. This dabu-dabu sauce is commonly served as a topping for other types of dishes, usually seafood dishes. The freshness of the dabu-dabu sauce is an amazing combination and helps to mask the fishy aroma of seafood.
Sambal Dabu-Dabu – Indonesian Traditional Spicy Dabu-Dabu Sauce from Manado
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 15 pcs Red Bird’s Eye Chili Pepper
- 8 pcs Green Bird’s Eye Chili Pepper
- 2 pcs Fresh Cayenne Chili Pepper
- 1 pc Tomato large
- 5 pcs Shallot Onion
- 1 pc Lime
- 1 ½ tsp Salt
- 1 tsp White Sugar – Regular Sugar – Granulated Sugar
- 3 tbsp Vegetable Oil hot
- Slice the chili peppers into half a centimeter chunks, remove the stem
- Dice the tomato into 1 cm (1/2 inch) cubes, and remove the seeds.
- Dice the shallots.
- Into a bowl, mix the peppers, tomato, and shallots and season with salt and sugar.
- Pour the hot oil over the mixture.
- Slice and juice one whole lime into the bowl and mix well.
- The sambal is ready to be used.
This is best served as a sauce for grilled or fried seafood (fish, prawns, crabs) and eaten with warm white rice.
— Specific Atributes of This Recipe:
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