Sambal Roa: Manadonese Smoked Fish Sambal

One of 23 entries · INDONESIAN CUISINE — DEEP EXTRACTION BATCH 7

II · Description

Sambal roa — the signature Manadonese sambal. *Roa* is a type of garfish (needlefish) that is smoked over coconut-husk charcoal until dry and intensely flavoured. The smoked fish is shredded, mixed with pounded chilli, shallot, garlic, and tomato, and fried in oil. The result is a sambal with a SMOKY, oceanic depth that no other sambal achieves.

III · The Thread

Thai nam prik pla raa (fermented fish chilli paste — same fish-plus-chilli condiment principle), Calabrian 'nduja (smoked-chilli-fat condiment — different protein)

I Preparation II Wet Heat III Heat Application IV Flavour Building V Preparation And Service VI Sauce Making VII Presentation And Philosophy VIII Indonesian Proteins Mains IX Indonesian Soups Stews X Indonesian Rice Grains

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