Things to know about Sambal Belut Recipe.
Indonesians are quite popular worldwide for their spicy cuisine, one type of condiment, in particular, stands out from the others. Sambal is a type of Indonesian chili sauce, usually consisting of chili peppers (Cabai Rawit/Bird’s eye chili pepper), oils, and other regional ingredients. Sambal is arguably the most variational Indonesian traditional food in existence, with every region in Indonesia having its own variant of Sambal.
Historically, sambal is invented during the colonization of Indonesia, during which, the sambal was not as popular as it is today. The exact origin of sambal is unknown, but it was due to the Portuguese and Dutch bringing the plant to Indonesia (Dutch East Indies back then), that sambal really started to grow and spread throughout the country.
Unlike other types of sambal that is often consumed together with a protein source, the sambal belut can be eaten as it is with just warm white rice. The use of crispy fried eels in the sambal is unique to Central Java, especially the region of Klaten, which is where the dish first originated. In appearance, this dish looks more like a stir-fried spicy eel rather than sambal, but it is still categorized as a variant of the famous sambal. The crispiness of the eels combined with the spicy and savory chili sauce is the perfect pair for your white rice, don’t miss out on this!
Savory Indonesian Traditional Spicy Eel Stir Fry from Klaten. Authentic Recipe of Sambal Belut
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- 2 pc Asian Swamp Eel – Rice Eel – Ricefield Eel – Rice Paddy Eel – Belut Sawah Medium
- 1 tbsp Turmeric Powder – Curcuma Powder
- 3 pc Key Lime – West Indian Lime – Bartender's Lime – Omani Lime – Mexican Lime
- 1 tbsp Salt
- 1/2 tsp White Sugar – Regular Sugar – Granulated Sugar
- 1/2 tsp Mushroom Stock Powder
- Vegetable Oil
- 5 clove Shallot Onion
- 1 clove Garlic
- 7 pc Red Curly Chili Pepper
- 10 pc Red Bird’s Eye Chili Pepper
Instructions
- First, clean the eel’s insides and wash under running water.
- Bruise the eel’s flesh by hitting it with the back of your knife, and cut it into chunks 2-inch (roughly 4.5 centimeters) in length.
- Prepare a bowl, squeeze the juice of the key limes, add salt and turmeric powder. Marinate the eels in the mixture for at least 5 minutes after thoroughly mixing them.
- You can remove the slimes of the eel by squeezing them lightly, once the 5 minutes is done, wash the eels under running water.
- Into a large wok/frying pan, add enough oil to deep fry and bring it to temperature.
- Once the oil is hot, fry the eels carefully (as it tends to splash due to the water content) until crispy and cooked (roughly 5minutes), don’t burn them.
- While waiting for the eel, roughly grind the peppers, garlic, and shallots using mortar and pestle.
- Once the eels are done, remove from heat and strain.
- Take 5 tablespoons (for every 2 portions) of the frying oil into a pan and bring it to heat.
- Once hot, fry the chili paste until fragrant.
- Season with salt, sugar, and mushroom stock powder until it reached the desired flavor profile.
- Lastly, add the fried eels and toss them around in the sauce until evenly coated.
- Turn off the heat, and the dish is ready to be served.
NOTES
— Specific Atributes of This Recipe:
Nutrition
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