📝 About This Recipe
Hailing from the Tapanuli region of North Sumatra, Sambal Tuk-tuk is a rustic, aromatic condiment that defines the bold flavors of Batak cuisine. What sets this apart from other Indonesian sambals is the inclusion of smoky dried fish (Ikan Asapi) and the citrusy, numbing zing of Andaliman pepper, often called 'Indonesian Szechuan pepper.' Traditionally prepared with a mortar and pestle, the name 'Tuk-tuk' mimics the rhythmic sound of the stone pounding these vibrant ingredients into a coarse, addictive paste.
🥗 Ingredients
The Smoky Foundation
- 50 grams Dried Fish (Ikan Asapi or Ikan Teri) (shredded and bones removed; traditionally Ikan Aso-aso is used)
- 2 tablespoons Coconut Oil (for frying the fish and aromatics)
Aromatics and Spices
- 10-15 pieces Red Bird's Eye Chilies (adjust for heat preference)
- 5 pieces Curly Red Chilies (for color and milder heat)
- 8 pieces Shallots (peeled)
- 3 cloves Garlic (peeled)
- 1 tablespoon Andaliman Peppercorns (fresh or dried; the soul of the dish)
- 3 pieces Candlenuts (toasted)
Seasoning and Finish
- 1 piece Kaffir Lime (Jeruk Purut) (juice only; use Calamansi as a substitute)
- 1/2 teaspoon Salt (to taste, be careful as dried fish is salty)
- 1/2 teaspoon Palm Sugar (to balance the heat)
👨🍳 Instructions
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1
Begin by preparing the dried fish. If using larger smoked fish, remove the head, bones, and skin, then shred the meat into small flakes. If using dried anchovies (teri), ensure they are cleaned.
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2
Heat 2 tablespoons of coconut oil in a small skillet over medium heat. Fry the dried fish until it becomes golden brown and fragrant. Remove from the oil and set aside on a paper towel to drain.
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3
In the same oil, lightly toast the candlenuts until they are browned on all sides. This releases their natural oils and adds a nutty depth to the sambal.
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4
Add the shallots, garlic, and both types of chilies to the skillet. Sauté them for 3-4 minutes until softened and slightly charred. Do not overcook; you want them to remain vibrant.
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5
If using fresh Andaliman peppercorns, give them a quick rinse. If using dried, they are ready to go. These provide the signature 'tingle' on the tongue.
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6
Using a traditional stone mortar and pestle (cobek), begin by grinding the toasted candlenuts and Andaliman peppercorns into a fine paste.
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7
Add the sautéed shallots, garlic, and chilies into the mortar. Pound them with a rhythmic motion (the 'tuk-tuk' sound) until they reach a coarse, chunky consistency.
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8
Incorporate the fried fish into the mortar. Pound gently so the fish breaks down slightly but still retains some texture for a pleasant chew.
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9
Season the mixture with salt and palm sugar. Remember that the dried fish already contains salt, so add conservatively and taste as you go.
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10
Squeeze the fresh kaffir lime juice over the sambal. This acidity will brighten the smoky flavors and cut through the heat of the chilies.
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11
Use a spoon to fold everything together one last time, ensuring the lime juice and seasonings are evenly distributed.
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12
Transfer the Sambal Tuk-tuk to a serving bowl. It is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.
💡 Chef's Tips
Use a mortar and pestle instead of a blender; the texture of hand-pounded sambal is superior and essential for this recipe. If you cannot find Andaliman, a mix of Szechuan peppercorns and a squeeze of extra lime zest is the closest substitute. Be sure to toast your candlenuts; raw candlenuts can have a mild laxative effect and won't provide the necessary creamy flavor. Adjust the number of Bird's Eye chilies based on your spice tolerance; the Andaliman adds its own unique 'buzz' that amplifies the heat. For a vegan version, substitute the dried fish with crumbled, deep-fried tempeh or smoked tofu.
🍽️ Serving Suggestions
Serve alongside 'Ikan Mas Na Niura' (Batak-style pickled carp) for a truly authentic North Sumatran feast. Pair with warm steamed jasmine rice and fresh cucumber slices to balance the intense flavors. It makes an incredible accompaniment to grilled chicken (Ayam Bakar) or fried duck (Bebek Goreng). Enjoy with a side of boiled cassava leaves or water spinach (Kangkung) for a rustic Indonesian meal. Pair with a glass of iced lemongrass tea to refresh the palate between spicy bites.