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Sambal Tuk-Tuk Recipe (Andaliman Fish Sambal) » Indonesia Eats

HomeEasy RecipesSambal Tuk-Tuk Recipe (Andaliman Fish Sambal)August 16, 2012976ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINESambal Tuk Tuk

Sambal Tuk-Tuk is another andaliman sambal from one ethnic group of Indonesia; it is from Tapanuli (Batak), North Sumatra. Sambal is like Indonesian staple food beside rice so it’s common when you visit Indonesia you will see many different varieties of sambal in every region.

If you are not aware what Andaliman is, I have posted some information about Andaliman, a recipe of Sambal Andaliman and Arsik before where Andaliman was included. What is the biggest different between Sambal Tuk-Tuk and Sambal Andaliman? Sambal Tuk-Tuk is enhanced with dried fish meanwhile Sambal Andaliman isn’t added by any fish. The fish that the Tapanuli uses for Sambal Tuk-Tuk is ikan aso-aso (dried Indian mackerel or ikan kembung gepeng or Rastrelliger spp.) but if you can’t find it, feel free to substitute with dried anchovies as I did for this recipe.

Ingredients fro making Sambal Tuk Tuk is just like other Sambals. Andaliman has given a different sansation when you eat it. A recipe of this Sambal Tuk Tuk was adapted from Ingredients of Life where I pinned the pic on my pinterest. Do you use pinterest as well? Feel free to see what I like to pin. Also, I have changed the recipe slightly by adding my favourite citrus, calamansi instead of using regular lime.

Today is already August 17 in Indonesia. Happy 67th Independence Day INDONESIA …Here is what I can present to you. Cooking Indonesian Food and blog about it!

SAMBAL TUK TUK
Andaliman Fish Sambal

Ingredients:
1 tablespoon andaliman
seasalt to taste
1 teaspoon fresh squeezed calamansi juice
3/4 cup dried anchovies, slightly toasted
10 long red cayenne pepper
5 Thai red pepper
3 shallots (use 5-6 shallots if you use a smaller size one), peeled
2 candlenuts

Methods:
1. In a small fry pan, add long red cayenne pepper, Thai red pepper, shallot and candlenut. Toast until you can smell the fragarant aroma in the air.

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2. With a mortar and pestle, grind all chilies and seasalt together then add andaliman, shallot and candlenut. Then regrind them until mix and smooth.

3. Taste the saltiness, add if you need to. Place anchovies in and coarsely grind until mix. Add calamansi juice and mix with a spoon. Ready to enjoy with Mandailing style Gulai Ubi Tumbuk (crushed cassava leaves curry) and rice!

FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articleGuava (Jambu Biji)Next articleHappy Eid ul-Fitr 1433HIndonesia 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.

  1. stars209 August 16, 2012 At 10:32 PMsedaaappp!!! syg gak punya andaliman pepReply
  2. Muna Kenny August 16, 2012 At 10:43 PMI’ve tried three types of sambal so far, they all were very spicy but delicious, a small a mount goes a long way and I adore the intense flavor! This version looks great too 🙂Reply
  3. RibbonClown August 17, 2012 At 5:58 AMHi Pepy, I love this sambal! I used to pair it with hot plain rice and my oh my it was the best lunch ever! We used dried anchovies or kembung here.. Thank you for sharing this recipe. It reminds me of home and my childhood. 🙂Happy Eid and Happy Independence day, Indonesia!Reply
  4. TasteHongKong August 17, 2012 At 10:17 AMI suppose I’d smell both the spiciness and aroma of the dish.Reply
  5. Susy August 17, 2012 At 5:52 PMduhh jadi pengen buat, kebetulan baru bawa ikan teri/asin medan.. .nice shot!!! as usual !!Reply
  6. Jeconiah RK Sihombing August 17, 2012 At 11:16 PMWou Uenak sambal tuk-tukReply
  7. Jeannie August 18, 2012 At 11:06 AMthis looks delicious! I would love to try it with nasi lemak!Reply
  8. 2 Rainbow Cake Separated and Lebaran Food | Au coin de ma Cuisine August 20, 2012 At 1:09 AM[…] Honje”, dan menu baru “Sambel Tuk Tuk andaliman” ide dari sahabat tercinta Pepy Indoeats…Ohhh juga Rainbow cakes dan Red […]Reply
  9. noobcook August 22, 2012 At 1:40 AMI’m an absolute sucker for home-made spicy sambal!Reply
  10. Kiran @ KiranTarun.com August 29, 2012 At 10:24 AMYou know I am a huge fan of sambal. This is so drool-worthy!!!Reply
  11. Susan September 14, 2012 At 7:33 PMIt must be delicious …!Reply
  12. Uya June 9, 2014 At 9:41 AMKalau ditempat sayaa dulu, pake ikan air tawar, baru ikannya disalai, cabe justru pake cabe rawit hijau dan jeruk nipis.. Tp sekarang sudah jarang pake ikan air tawar, karena sudah langka.. Klo g pake teri, pake ikan nila, atau ikan asin yg dikeringin itu…. Jadi kangen sambal inii Reply
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