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Ramadhan Recipe: Hotel Santika Premiere Slipi Jakarta’s 'gurame goreng sambal matah'
The combination of texture and spices will awaken the sense of taste, taking you on an authentic Indonesian culinary journey.
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The crispy carp combined with Balinese 'sambal matah', which contains fresh and raw ingredients makes a tantalizing sundown meal. (JP/I Gede Dharma JS)
G
urame, or carp, is a popular ingredient in the Indonesian culinary world. Containing plenty of essential amino acids, the fish is a source of energy, making it the ideal fish to be included in the fast-breaking menu.
The crispy carp fish combined with Balinese sambal matah, which contains fresh and raw ingredients, makes a tantalizing sundown meal. The combination of texture and spices will awaken the sense of taste, taking you on an authentic Indonesian culinary journey.
Read also: Jakpost guide to iftar: Menteng
Hotel Santika Premiere Slipi Jakarta’s executive chef Frederick D Turambi presents the dish as follows:
Gurame goreng sambal matah (Fried carp with Balinese chili sauce)
Ingredients
200 gr carp
3 eggs
100 gr flour
2 pcs lime
Salt as desired
Pepper as desired
Sambal matah
50 gr shallots - sliced
75 gr green chilies - sliced
30 gr large red chilies - sliced
5 gr lime leaves - chopped
10 gr shrimp paste (terasi) - grilled and mashed
5 gr lemongrass - chopped
250 ml frying oil
Method
Fillet the carp up to its tail, without fully separating from the bones, season with salt, pepper and lime.
Beat eggs and put in a bowl, prepare flour in another bowl. Dip fish into the egg bowl and then into the flour bowl until coated evenly.
Heat oil in a pan, fry fish until it’s cooked.
Put all sambal matah ingredients into a bowl, mix well. As a final touch, add hot cooking oil into the mixture, mix well.
Serve with steamed rice and fresh raw vegetables (lalapan).
(asw)
