Andaliman Sambal is a type of sambal from North Sumatra, especially from the Batak tribe. This sambal has a unique and distinctive taste thanks to the use of andaliman, a type of spice similar to pepper, which only grows in certain areas in North Sumatra. Andaliman has a spicy taste, but with a fresher sensation and a fragrant aroma, so this sambal is often referred to as "Batak pepper."
Andaliman Sambal is usually served as a complement to meals with rice, grilled fish, meat, or other foods. The process of making it is not difficult, and you can adjust the level of spiciness to your taste. Here is how to make delicious and tasty Andaliman chili sauce:
Ingredients:
Andaliman – 1 teaspoon (you can find it in the market or Batak specialty food store)
Curly Red Chilies – 10-15 pieces (adjust to the desired level of spiciness)
Shallots – 3 cloves
Garlic – 2 cloves
Red Tomato – 1 piece (to provide a fresh sour taste)
Granulated Sugar – 1 teaspoon (optional, can be adjusted to taste)
Salt – to taste
Cooking Oil – 2 tablespoons (for sauteing)
Lime Juice – 1 teaspoon (optional, provides freshness)
Steps to Make Andaliman Chili Sauce:
1. Preparation of Ingredients
Wash ingredients such as chilies, shallots, garlic, and tomatoes.
Crush the andaliman seeds using a pestle or spice crusher. If you have trouble finding andaliman in seed form, you can use powdered andaliman which is readily available in markets or Batak specialty grocery stores.
2. Preparing Chilies and Seasonings
Finely slice the red chilies, shallots, garlic, and tomatoes.
Saute the shallots and garlic using cooking oil over medium heat until fragrant and slightly yellowish.
Add the tomatoes and saute until the tomatoes soften and release water.
3. Grinding the Sambal
After the sauteed ingredients are cooked, grind the chilies, andaliman, and salt until smooth using a mortar or pestle. You can grind these spices according to the desired texture, whether you want them coarser or smoother.
Add the sauteed spices (shallots, garlic, and tomatoes that have been sauteed earlier) to the mortar and continue grinding until well blended.
4. Adding Flavor
Taste the ground Andaliman sambal. If the spiciness is not strong enough, you can add more chilies or andaliman to taste.
Add a little granulated sugar if you want the sambal to be more balanced and slightly sweet.
If the sambal is too dry, you can add a little water or cooking oil to make the sambal more fatty.
Squeeze lime juice if you want the sambal to taste fresher and slightly sour. Slot Raffi Ahmad 77
5. Serve
Andaliman sambal is ready to be served. You can add it as a complement to grilled fish, grilled meat, or hot rice to add to the deliciousness of the dish.
Additional Tips:
If you want a spicier sambal, you can increase the amount of chili or andaliman.
Do not use too much sugar because this sambal has a more prominent spicy and fresh taste.
For a smoother sambal, you can use a blender or food processor to grind the sambal ingredients.
For a stronger taste, you can add a little anchovy or fried anchovies to the Andaliman sambal.
Conclusion
Andaliman sambal is a sambal that is rich in flavor with a combination of spicy, fragrant, and slightly sour. The Andaliman spice which is the main ingredient of this sambal provides a distinctive sensation that distinguishes this sambal from other sambals. Easy to make and can be customized to your taste, Andaliman chili sauce is perfect to accompany various dishes and gives a unique taste to each dish. Try making it at home and enjoy the deliciousness!