The Recipe for Sambal Terasi Gandaria, Typical Spicy Betawi, Simple, Special, Original, Delicious. People call this food by the name of sambal gandaria or chili jatake typical of Betawi and Sundanese. For those who don’t like shrimp paste or have allergies, you can skip it, maybe you can use the spicy Gandaria chili recipe without shrimp paste.
|Jineng Style Sambal Gandaria Image|
According to the Wikipedia site. Gandaria (Bouea macrophylla Griff.) or other local names jatake is a plant originating from the islands of Indonesia and Malaysia. This plant grows in the tropics, and is widely cultivated in Sumatra and Thailand.
Gandaria fruit, leaves, and stems are used. Gandaria fruit is green when it is young, and is often consumed as rujak or a mixture of gandaria sauce in the Betawi and Sundanese tribes of West Java. The ripe gandaria fruit is yellow, has a sweet and sour taste and can be eaten directly. The leaves are used as a salad. Gandaria stems can be used as boards. Gandaria is the identity flora of West Java.
Gandaria fruit resembles a small round mango. The tree is medium, but tall. Its height can reach 25 m. The title is tight. The branches are broad and elongated, with a blunt tip. The inflorescences are panicles, the flowers resemble mango flowers which are yellow, and appear in the axils of the leaves. Flowering in September-December. The fruit is round, like a marble. The type is like a stone fruit, emitting a thick liquid and a characteristic odor like turpentine. When it’s young, it’s green, and when it’s ripe, it’s yellow-orange. The seeds are purple. The leaves are single, oval-ovoid to lanceolate or oblong. When young it is white, then gradually dark purple, then dark green.
Distribution and habitat. This fruit originated in areas of Southeast Asia, now spread to the islands to the east and also to India. In Indonesia, gandaria has a narrow distribution. Namely on the island of Sumatra, parts of Java, Maluku, South Kalimantan, South and North Sulawesi, and Papua. It grows in forests, or is planted in villages as a fruit crop. It grows well from an altitude of 5-800 masl. Cultivation of this plant has been carried out in Sumatra.
Meanwhile, he grew up well in Ambon with settlements in both lowlands and highlands. In lowland forests, it can live below 300 m above sea level, but in cultivation it has been successfully planted at an altitude of about 850 m above sea level.
The young leaves are used for vegetables, especially for salads. The fruit is juicy, it tastes sweet-sour. This plant can be eaten immediately after being picked from the tree. Meanwhile, when still young, the fruit can be made into chili sauce, salad, eaten directly or for salad. The wood can be used to make keris sheaths and the leaves are used for medicine.
Gandaria Sambal comes from the Betawi and Sundanese tribes of West Java around Jakarta, Bogor, Depok, Tangerang, Bekasi (JABODETABEK). Gandaria sauce includes fruit sauce, namely chili and ulek spices mixed with fruit without oil and without cooking, therefore it is known as raw gandaria sambal. How to make it very easy. The following is a collection of secrets of various creations and variations of the processed sambal gandaria recipe, grilled shrimp paste or you can do without the spicy, savory, sour, sweet and fresh shrimp paste, a special delicious dish complete with how to make your own at home (Homemade) step by step anti-failure that is simple, easy and practical for own consumption as well as for selling business ideas for traditional rice stalls, restaurants and even fast food cafe-style restaurants.
GANDARIA Sambal Recipe
- 13 pieces of red cayenne pepper (you can use lamb chili or devil chili for a super spicy taste)
- 1 1/2 tsp shrimp paste, grilled
- 1 1/2 tsp salt
- 2 tsp sugar
- 10 young gandaria, cut in half, remove the seeds
- 5 tbsp boiled water
SUPPLEMENTARY MATERIAL :
- Fried salted fish (can be replaced with fried chicken, fried catfish, fried fish)
- Fresh or cooked/cooked fresh vegetables or stew (eg cucumber, tomato, round eggplant, basil leaves, cassava leaves, etc.)
HOW TO MAKE GANDARIA SAMBAL:
- Grind red cayenne pepper, grilled shrimp paste, salt, and sugar.
- Add pieces of gandaria fruit, grind coarsely.
- Add boiled water, stir well and serve with the complement.
- Serve for 5 servings with hot rice and accompaniments.
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