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Sambal Tuktuk is a traditional Batak chili sauce originating from Tapanuli, North Sumatra. This chili sauce is famous for its biting spicy taste because it is made using andaliman. In the past, Sambal Tuktuk was usually mixed with aso-aso fish, a fish that is almost similar to dried mackerel. Usually Sambal Tuktuk is also made with a mixture of fresh anchovies.
If you want to try making Sambal Tuktuk at home, you can try the recipe.
Sambal Tuktuk is a typical Batak chili sauce which is famous for its biting spicy taste because it is made using andaliman.
The following is the Sambal Tuktuk recipe:
Ingredients:
1 tbsp anchovies, roasted
10 red bird’s eye chilies
5 red chilies
4 shallots
3 cloves of garlic
3 candlenuts
1/2 of a tomato
1 tsp Andaliman
Granulated sugar to taste
Salt to taste
Right amount of oil
How to make:
Heat a little cooking oil in a pan, fry or roast all the ingredients except andaliman and anchovies which have been roasted separately.
Roughly grind all the spices that have been fried, add the andaliman, sugar and salt and grind again until the texture is to your taste.
Add the roasted anchovies, beat roughly, stir evenly with the chili sauce.
Correct the taste, when it’s just right it’s ready to be served.
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