📝 About This Recipe
Hailing from the volcanic highlands of Manado, North Sulawesi, Sambal Roa is a legendary Indonesian condiment defined by its intense smokiness and savory depth. This unique relish features sun-dried, smoked Roa fish (halfbeak) pulverized into a coarse meal and sautéed with a fiery aromatic paste of bird's eye chilies and shallots. It is more than just a sauce; it is a rich, umami-packed experience that perfectly balances heat with the rustic essence of the sea.
🥗 Ingredients
The Star Protein
- 150 grams Smoked Roa Fish (cleaned, skin and bones removed, meat finely shredded or pulsed)
The Aromatics (Bumbu)
- 100 grams Red Shallots (peeled and roughly chopped)
- 6 pieces Garlic Cloves (peeled)
- 50 grams Red Bird's Eye Chilies (stems removed; adjust for spice level)
- 100 grams Curly Red Chilies (for color and mild heat)
- 1 piece Large Red Tomato (diced)
- 2 cm Ginger (peeled and sliced)
Seasoning and Frying
- 200 ml Vegetable Oil (coconut oil is preferred for authenticity)
- 1 teaspoon Salt (adjust to taste)
- 1.5 teaspoons Granulated Sugar (to balance the heat)
- 1/2 teaspoon Mushroom Bouillon or MSG (optional for extra umami)
- 1 stalk Lemongrass (bruised and tied in a knot)
- 3 pieces Kaffir Lime Leaves (torn to release oils)
👨🍳 Instructions
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1
Begin by preparing the smoked Roa fish. If using whole dried fish, toast them briefly in a dry pan to crisp the skin. Remove the head, tail, skin, and central bone. Finely shred the meat by hand or pulse it in a food processor until it resembles coarse breadcrumbs.
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2
In a dry skillet over medium heat, toast the shredded Roa meat for 5-8 minutes, stirring constantly. This removes excess moisture and intensifies the smoky aroma. Set aside.
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3
Prepare the spice paste (Bumbu) by combining the shallots, garlic, bird's eye chilies, curly chilies, ginger, and tomato in a blender or food processor. Pulse until you achieve a slightly coarse paste; avoid making it a smooth puree.
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4
Heat the vegetable oil in a large wok or heavy-bottomed pan over medium heat. The oil may seem like a lot, but it acts as a preservative for the sambal.
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5
Add the bruised lemongrass and kaffir lime leaves to the hot oil. Fry for 30 seconds until fragrant.
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6
Carefully pour the blended spice paste into the oil. Sauté the mixture, stirring frequently to prevent burning.
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7
Cook the aromatics for about 10-15 minutes. You will know it is ready when the oil separates from the paste (pecah minyak) and the color deepens to a dark, rich red.
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8
Add the toasted Roa fish flakes into the pan. Stir thoroughly to ensure every bit of fish is coated in the spicy oil.
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9
Season with salt, sugar, and mushroom bouillon. Reduce the heat to low.
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10
Continue cooking the sambal for another 15-20 minutes on low heat. Stir occasionally. The sambal should become darker and the texture should be slightly dry and oily.
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11
Taste and adjust the seasoning. It should be savory, smoky, and spicy with a hint of sweetness to round it out.
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12
Once finished, turn off the heat and allow the Sambal Roa to cool completely in the pan. This allows the flavors to further meld together.
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13
Remove the lemongrass and lime leaves before transferring the sambal to a clean, sterilized glass jar.
💡 Chef's Tips
For the best flavor, use authentic North Sulawesi smoked Roa; if unavailable, smoked mackerel or skipjack tuna (Cakalang) can be a substitute. Ensure you cook the spice paste until the oil separates; this 'tanak' process is crucial for a long shelf life and deep flavor. Don't skimp on the oil; it acts as a natural preservative and carries the smoky flavor of the fish. When cleaning the fish, be very diligent about removing small bones to ensure a pleasant eating texture. Store in a cool, dry place for up to 2 weeks, or in the refrigerator for up to 2 months.
🍽️ Serving Suggestions
Serve alongside 'Bubur Manado' (Tinutuan), a traditional vegetable-rich rice porridge. Pair it with fried yellow tofu or tempeh for a simple, protein-packed snack. Use it as a dip for fried bananas (Pisang Goreng), a classic and surprising Manado combination. Stir a tablespoon into hot jasmine rice or fried rice for an instant flavor explosion. Serve as a condiment for grilled fish or chicken to add a smoky, spicy dimension.