Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
4 oz Tuna fish, or:
3 oz Eel or:
3 oz Ikan teri
1 c Thick santen (coconut milk)
4 Cloves garlic
3 Shallots, peeled and chopped
4 Kemiri (candlenuts)
3 Cabe rawit or:
2 ts Chilli powder
2 tb Tamarind water or
2 ts Tomato puree
1 ts Brown sugar
Salt
2 tb Vegetable oil

I find that the easiest and tastiest Sambal Ikan is made with canned
tuna fish. Sambal made with eel, however, is also delicious; cut the
eel up very small and wash it in vinegar. In Indonesia we make this
sambal with ikan teri or ikan bilis (tiny dried anchovies). Pound the
garlic, shallots, kemiri and cabe rawit into a paste. Fry this paste
in vegetable oil in a wok for about half a minute. Put in the tuna
fish, eel or teri; stir-fry for 1 minute and add the tamarind water,
or tomato puree, sugar and salt. Stir in the santen, and go on
simmering until the mixture becomes thick. This sambal can be served
hot or cold.

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