HomeEasy RecipesSambal Terasi Lemon Cui (Calamansi) RecipeJune 3, 2010417ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINE
I love using calamansi since it’s really good for your sambal and grilled fish. Winnipeg has the largest Filipino community in Canada. That is one of my blesses being in Winnipeg. Easy access to Asian products, including fresh calamansi.
Indonesians that know about calamansi are most likely the North Sulawesi people (Manadonese/Minahasan) or Chinese descendants. North Sulawesi is not only the Indonesia province that is bordered with the Philippines by the sea; the people also uses ample calamansi in their signature dishes such as sambal dabu-dabu and grilled ikan tude (grilled Indian mackerel).
Through food, I have learned many other cultures. Everytime, I always think that the Filipinos are similar to our Manadoneses or Minahasans. Filipino Bibingka is known as Bobengka in that province.
Let’s talk about sambal terasi now. Sambal Terasi is what the Malaysian know for sambal belachan. Every region in Indonesia has a different style. My family loves added bilimbi or kaffir lime or jeruk limo. Since I can’t find fresh bilimbi and jeruk limo, I sometimes substitute for calamansi. Indonesian term for this citrus is jeruk kesturi or lemon cui.
The sambal can be a compnaion for many Indonesian style dishes such as Ayam Goreng Kuning (Yellow Fried Chicken), Tempe(h), Fried Tofu, Grilled/Fried Fish, Lalapan (Raw Vegetables), etc.
Sambal Terasi Lemon Cui
– Sambal Terasi with Calamansi –
10 long red cayenne peppers (it can be substituted for 2 red bell peppers)
5 bird eyes chilies (more or less depend how spicy you want)
1 tbsp terasi (dried shrimp paste)
6 calamansis, squeezed and take the juice only
I usually roast/toast everything except salt and calamansi juice. The reason why I do that, I make a big batch; so I tripled or more the recipe, keep it in a jar and store the jar in the fridge.
After the roasting process, I ground/crushesd the pepper, chilies, and tomatoes. The best way to make sambal is using a pestle and mortar
Add salt calamansi juice and mix. Some people like to add a small amount of coconut/palm sugar or sugar. However, If you use red bell peppers, you will not need to add any sugar.
Ready to serve. Selamat Makan (Bon appétit)!
FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articleVietnamese Shrimp Egg Rolls Recipe (Cha Ram)Next articleSt Norbert Farmers’ MarketIndonesia Eatshttps://indonesiaeats.comAn Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.
- Mochachocolata Rita June 4, 2010 At 11:37 AMkempole nongol sithik iku pep tak cuwileReply
- Little Corner of Min June 4, 2010 At 4:02 PMMy favorite! Yum!Reply
- noobcook June 4, 2010 At 5:11 PMI have started making my own sambal belachan too! but without the tomatoes. Yours look so stunning and yummy. sambal is not the same without calamansi 🙂Reply
- Mochachocolata Rita June 4, 2010 At 6:37 PMkempole nongol sithik iku pep tak cuwileReply
- Little Corner of Mine June 4, 2010 At 11:02 PMMy favorite! Yum!Reply
- noobcook June 5, 2010 At 12:11 AMI have started making my own sambal belachan too! but without the tomatoes. Yours look so stunning and yummy. sambal is not the same without calamansi 🙂Reply
- MaryMoh June 6, 2010 At 5:32 PMOooh….I love that type of sambal…great with almost anything…mmmReply
- MaryMoh June 7, 2010 At 12:32 AMOooh….I love that type of sambal…great with almost anything…mmmReply
- Indonesia-Eats June 7, 2010 At 5:29 AMRit, haiyaa aku baru ngerti bhs kempol :DLCOM: same hereNoobcook: Wiffy, some ppl also don’t put tomatoes :)MaryMoh: indeed!Reply
- Cynthia June 7, 2010 At 9:43 AMI am snacking my lips at the prospect of this sambal!Reply
- tigerfish June 7, 2010 At 11:54 AMI like this with grilled fish. 🙂Reply
- Indonesia-Eats June 7, 2010 At 12:29 PMRit, haiyaa aku baru ngerti bhs kempol 😀LCOM: same hereNoobcook: Wiffy, some ppl also don’t put tomatoes 🙂MaryMoh: indeed!Reply
- Cynthia June 7, 2010 At 4:43 PMI am snacking my lips at the prospect of this sambal!Reply
- tigerfish June 7, 2010 At 6:54 PMI like this with grilled fish. 🙂Reply
- Indonesia-Eats June 8, 2010 At 8:27 AMCynthia, we should meet up one day.Tigerfish, I like it for everything 😀Reply
- Indonesia-Eats June 8, 2010 At 3:27 PMCynthia, we should meet up one day.Tigerfish, I like it for everything 😀Reply
- J.C. May 10, 2011 At 10:26 AMI am DELIGHTED (yup, in capital letters) to find the links of sooo many different sambals. I love sambals. Manado’s dabu-dabu or Bandung’s sambals that are served with nasi timbel ~ they made me crave for them after my holiday. Till today, I still can’t forget those delicious sambal!Reply
- Indonesia Eats May 10, 2011 At 12:27 PMJ.C you can find sambal dabu-dabu at http://indonesia-eats.blogspot.com/2007/12/whb-112-calamansi-and-grilled-ikan-tude.htmlReply
- [email protected] September 10, 2011 At 11:18 PMPepy – Excellent to know that you can find calamansi lime in Winnepeg! My Malaysian friends say they can’t find the limes in the US which is disappointing. Guess we will have to cross the border to get those limes when we go back to Minnesota. Gotta have calamansi with sambal or to make our limau ice!Reply
- Ayam Goreng Kremes Recipe | Indonesia Eats October 8, 2011 At 9:35 PM[…] fried chicken over kremes with sides of sambal bajak (Javanese sambal) or sambal terasi and boiled or raw […]Reply
- Sambal Bajak Recipes | Indonesia Eats October 15, 2011 At 9:18 AM[…] your favourite sambal is, I would have a hard time to decide. I love every sambal, sambal terasi (sambal belacan), sambal lado mudo (green chili sambal), balado (sambal lado – chili sambal), sambal bawang […]Reply
- Shirley February 24, 2012 At 2:58 AMCan I make this without tomatoes and can I skip the roasting part? Too lazy… 😛Reply
- Sambai On Peuga-ga Recipe (Aceh Pennywort Sambal – Sambal Pegagan) | Indonesia Eats October 8, 2012 At 3:13 PM[…] sambal terasi (sambal belacan), […]Reply
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