What is one thing that unites Indonesia’s diverse cuisines? Sambal. Have you ever wondered how many types there are? Researchers from Gadjah Mada University recently listed 322 different recipes. Fanning the flames of the Ubud Food Festival’s love of all things spicy, welcome to the weekly #UFF19 Sambal Series featuring our favorite types of sambal from across the archipelago. This week we bring you sambal kaluku from Makassar, capital of South Sulawesi.
In the local Bugis language, ‘kaluku’ means coconut, and as you can guess it is the feature ingredient of this zesty, tasty sambal. Sambal kaluku also contains ikan gabus (a type of freshwater fish), making it a really hearty condiment which is usually served with buras. A Bugis specialty, buras is somewhat similar to lontong but the rice is cooked in coconut milk giving it a much richer flavor, and the banana leaf package is wider and rectangular. Tempted to try your hand at sambal kaluku? Scroll down for the recipe!
Ingredients
200 gm young coconut flesh, shredded
75 gm ikan gabus (snakehead fish), blended until smooth
10 red chilies (cabe keriting), finely diced
5 shallot cloves, finely ground
5 kaffir lime leaves, spines removed, finely chopped
2 garlic cloves, finely ground
2 handfuls of celery leaves, finely chopped
1/2 teaspoon salt
1/2 teaspoon sugar
Method
Gently combine all ingredients, then dry roast on a small flame until the coconut is golden. Serve with buras.
