Catfish with The Art of Making Sambal

Photo Source: Pixabay (Photographer: Heri Priana)

Will you include fried catfish in your lunch menu like the Indonesians? We eat this God-given popular fish with many choices of chili sauce called 'sambal'.

If you have not tried making 'sambal' by yourself, I will encourage you to do so. The art of making sambal is your very own personal taste. The sambal reflects your taste, your soul.

Let me introduce you to Xena, Artemisia and Moana. YES, I name my sambals 😊

Xena is the simplest and spiciest in taste. It has two main ingredients; lots of chili and a tiny bit of pounded garlic. For savory, savory, I add three teaspoons of hot oil that has chicken fat in it, salt and a little bit of MSG, and don't forget to add a few drops of key lime juice. In the making of Xena, we slightly grind the chillis.

Artemisia is a good friend to fish and tacos. It has three main ingredients; ten green tomatoes, ten chillis, and ten red onions. For savory, savory, I add ten spoons of hot oil that has Tuna fat in it, salt, a lil bit of MSG, and don't forget to add a few drops of citron juice. In the making of Artemisia, we slice everything.

Moana is a good friend to catfish, chicken and steak. It has four main ingredients: chili, red onions, lemongrass and ginger. For savory, I add hot oil that has chicken fat in it, salt, MSG and a leaf of the mojito key lime. In the making of Moana, we slice everything.

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