We all like to eat mackerel sambol. Here's how to make a sambol from fried mackerel. This sambol can be kept for about two weeks without any problems.
Ingredients:
100g of chopped fish (Maldive Fish)
100g of chopped peppers
About 1 tbsp of minced garlic
About 5 teaspoons of minced ginger
Rampe
Curry leaves
2-3 pieces of crushed cardamom (cardamom)
1-2 crushed cloves
A small piece of cinnamon bark
Salt (to taste)
2-3 teaspoons of sugar
About 1 teaspoon of soy sauce
Coconut oil (enough to fry)
How to make:
First, put a saucepan on the stove and add coconut oil.
Now put about 4-5 tablespoons of oil in the pan and when the oil is hot add the rampe, curry leaves, cardamom, cloves and cinnamon sticks and let it fry.
When they are fried, reduce the heat, add garlic and ginger and fry lightly.
Then add pieces of chili and mix well with a spoon over low heat.
When the chilies are well combined, add enough salt, sugar and soy sauce, mix well and stir until the sugar is completely dissolved.
Finally, add the deep-fried mackerel, mix well and remove from the heat.
important:
The fried mackerel sambol made in this way can be stored for about 1-2 weeks without refrigeration.
If you like, you can also add about 35g of salted ground onion, which is finely chopped and deep fried in oil until brown.
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