Sambal Dabi-Dabu Khas Menado
Sambal dabu-dabu is traditional hot, sour and spicy salsa from Manado, Indonesia. Sambal is a hot chili-based sauce. Sambals are popular in Southeast Asia. Typically made from a variety of chili peppers, it is sometimes a substitute for fresh chilis and can be extremely spicy for the uninitiated. Sambal dabu-dabu is similiar to Mexican salsa for tacos. Its consists chopped tomatoes, freshly squeese calamansi limes or known as lemon cui or jeruk kesturi/kunci, shallots, chopped bird’s eye chili, lemon basil leaves, vegetable oil or coconut oil, and salt. Sambal dabu-dabu along with ikan asin goreng ( crispy deep fried salted fish) is a common condiment with Tinutuan or Bubur Manado (Menadonese Vegetables Porridge)
Sambal Dabu-Dabu Over Grilled Fish
Sambal rica-rica is related to SAMBAL MATAH from Bali which consist of finely sliced shallots, chopped bird’s eye chili, terasi or shrimp paste, with a dash of kaffir lime juice. Both Sambal Dabu-Dabu and Sambal Matah is suits for any seafood, especially barbequed dish.Besede both raw sambal, i used to served any seafood with SAMBAL RAWIT or bird’s eye chillies sambal. Another Manadonese popular sambal is SAMBAL RICA_RICA. Rica-rica uses ginger, chili, lemon and spices, its suitable for barbecue meats like my Resep Iga Sapi Bakar Bumbu Rica-Rica ( Grilled Beef Ribs with Indonesian Spicy Rica-Rica Sauce)
Sambal Dabu-Dabu & Ikan Asin (Salted Fish) with Tinutuan (Bubur Manado)
Resep Sambal Dabu-Dabu Khas Manado (Manadonese Raw Chilli Salsa recipe)
Ingredient:
Sambal dabu-dabu recipe:
- 6 red bird’s eye chillies, thinly sliced
- 6 green bird’s eye chillies, thinly sliced
- 8 shallots, thinly sliced
- 2 riped tomatoes, deseeded, diced
- 6 jeruk kunci/lemon cui or kalamansi lime, squeezed
- 2 tablespoon coconut oil
- 2 tbsp chopped daun kemangi or lemon basil leaves
- salt and pepper to taste
Instruction:
How to make sambal dabu-dabu:
- Mix all ingredient in a glass bowl, set aside and refrigerated
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mauuuuuuuu dong 😛
Boleh lah….hehehe
hrs ngecek bhn2 nya dulu nih, komplit nggak 😛
bentar, daun kemanginya nggak punya aku, tapi di halaman belakang ada tuh daun mintz, Thymian, oregano, Schnittlauch sama daun salbei , bisa nggak diganti salah satu dgn daun itu ? 😛
Tu resep diatas pake mint sama lemon basil mbak..hehehe
kok aku nggak nemu ya daun mint di resep atas ? 🙄
Itu personal touch aja mbak,
Itu garnishnya jg daun mint …..hehehe
daun mintnya sdh keremas remas, nggak keliatan bentuknya 😀
btw, kamu nanam jugakah aneka tanaman daun rempah di sana ? atau beli ?
sbagian nanem mbak, tp sbagian juga beli…
klo tanamnnya dah jadi kadang gak tega metikinnya…hehehe
@duniaely, kalu ga ada kemangi bisa ganti basil kog, daun mint juga boleh.. rasanya agakagak “lucu”.. ga pake kemangi juga gapapa kog tetep dabudabu.. mirip salsa-nya mexico itu.. biasanya daku bikin dabudabu cuma bawang-tomat-cabe-peresanjeruk-minyak-garam-gula.. itu aja cukup ngedabudabu..
sodorin piring.. aarrgghh dabudabu..
paling enak emang dimakan dengan ikan, apalagi dibakar.. nyammie deh..
Stuju banget mbak…..
btw, itu ikannya udah disambelin masih dipakein dabudabu? maksa ga tuh pedesnya..
ngak sih kak, soalnya diasemin saus sama ikannya..hehehe
itu juga rica2nya bijinya dibunag, biar ikan bakarnya merah merona!
orang manado kalu sambal ga pake dua gitu ded, yang ricarica ya ricarica, yang dabudabu ya dabudabu.. dikau campur jadi rame gini dah.. suka pedes ya ded?
Ini tips ampuh buat “mendepak” ibu mertua secara halus mbak..hahahaha
Your Sambal Dabu-Dabu look so vibrant and fresh! Here in California we do enjoy Mexican style salsas and looking forward to try this verson with coconut oil and lemon basil.
Thank you,
J+C
As colorful and beautifully photographed as your Sambal Dabu-Dabu is, I fear it is far too spicy for me, Dedy. Red Thai chilies and I do not get along very well. 🙂
the sambal fish looked so colourful and yummy. i love Indonesian cuisine, your photos just made me drool 🙂
Alhamdulillah kutemukan juga resep ini. terima kasih…. 🙂