Indonesians like their food spicy. As a country with many diverse dishes, it goes without saying that most of our daily staples also include a spoon or two of hot sauce (depending on how adventurous your taste buds are). And speaking of hot sauce, it’s hard to miss another variation of hot sauce: sambal ulek, a traditionally made sambal that uses a stone mortar.
When we caught up with Chef Ashley Garvey to ask him about the pan-Asian restaurant Starfish Bloo at W Bali – Seminyak, we didn’t forget also to ask him for a simple recipe that combines the East and the West’s flavours in one. As a result, Chef Ashley shared with us Tortilla Tuna Sambal Ulek—his unique take on the traditional hot sauce. Try out the recipe below!
Tortilla Tuna Sambal Ulek (1 Portion)
Ingredients for tortilla tuna:
Tortilla skins: 2 pcs
Yellowfin tuna: 80g
Sambal ulek: 25g
Sambal matah: 20g
Torch ginger flower: 1 stick
Sour cream: 15g
Dice the tuna and place it into a small mixing bowl, then add a squeeze of lemon juice and add the chopped chives, shallots and sambal ulek, seasoning to taste. Mix gently to cover all the tuna.
Open a crispy tortilla chip, add a squeeze of sour cream and top with the spicy tuna, and sambal matah on top. Lastly, garnish with thinly sliced torch ginger flower and micro snow peas.
Ingredients for sambal ulek:
Red chilis: 150g
Chop and blend all the ingredients in a food processor and sauté till soft. Add the sliced garlic, sliced red chilis and tomatoes, continue cooking for about 1 hour.
Ingredients for Sambal Matah:
Kafir lime leaves: 20g
Small lime: 1 pc
Shrimp paste: 5g
Salt: to taste
Coconut oil: 30ml
Thinly slice the shallots and lemongrass (chili is optional as this dish already has plenty of chili). Toast the shrimp paste and mix with salt, gently massaging in the remaining ingredients.
See also: Take A Look At Tiger Palm's Latest Menu