Just over a year ago, I shared a recipe for Ikan Bakar Jimbaran or Bali Spicy Grilled Fish, a whole grouper that had been marinated in a spice paste, then cooked over a charcoal fire and basted with kecap manis or sweet soy sauce.
It is properly served alongside a spicy side dish called sambal matah, made from lemongrass, purple onions and chilies, with shrimp paste or ground dried shrimp. I changed that up and used tart green mango in place of the lemongrass, creating a dish that is less of a condiment, more of a salad. I rounded the meal out with another Indonesian recipe, recently shared here, long beans with coconut.
This week the Sunday Supper theme is Spice is Nice and Some Like it Hot. In Indonesian, we can differentiate between heat hot – panas – and spicy hot – pedas. In fact, many languages have this distinction. Why English, with its huge vocabulary, does not, is a mystery to me. This recipe is definitely pedas or spicy hot!
Ingredients
2 green mangoes – about 11 2/3 oz or 330g whole
2 small purple onions – about 5 1/3 oz or 150g
Juice 1 lime – about 2 tablespoons
2 tablespoons crispy prawn chili sambal
1 tablespoon fish sauce
Salt to taste
Can't find crispy prawn chili sambal? Sub:
1 oz or 28g dried shrimp
4-5 small red chilies
2-3 teaspoons coconut oil
Method
Peel and thinly slice your onions. Put them in a bowl big enough for the whole dish and squeeze the lime juice over them. Give it a stir and leave to marinate while you cut the mangoes.
Peel one side of your mangoes. Cut each into tiny strips by carefully hitting one side of it with the blade of your knife.
Then thinly slice a layer off. Repeat until you get down to the mango pit, then peel the other side and repeat the process.
Add the mango, the crispy prawn chili sambal and fish sauce to the onions.
Mix well. Taste the dish and add a little salt, if necessary.
If you can’t find crispy prawn chili sambal, use a mortar and pestle to grind the dried shrimp into a fluffy powder. Add in the chili peppers and keep grinding until they make a thick paste with the shrimp powder. Add in enough coconut oil to loosen the paste a bit. Once you've added this to the mango and onions and stirred well, don't forget to add the fish sauce too.
Enjoy!
Not every dish that has spices is necessarily spicy hot! Check out this great list of recipes from my Sunday Supper group. Many thanks to our host today, Susan from The Chef Next Door.
Aromatic Appetizers
This week the Sunday Supper theme is Spice is Nice and Some Like it Hot. In Indonesian, we can differentiate between heat hot – panas – and spicy hot – pedas. In fact, many languages have this distinction. Why English, with its huge vocabulary, does not, is a mystery to me. This recipe is definitely pedas or spicy hot!
Ingredients
2 green mangoes – about 11 2/3 oz or 330g whole
2 small purple onions – about 5 1/3 oz or 150g
Juice 1 lime – about 2 tablespoons
2 tablespoons crispy prawn chili sambal
1 tablespoon fish sauce
Salt to taste
Can't find crispy prawn chili sambal? Sub:
1 oz or 28g dried shrimp
4-5 small red chilies
2-3 teaspoons coconut oil
Method
Peel and thinly slice your onions. Put them in a bowl big enough for the whole dish and squeeze the lime juice over them. Give it a stir and leave to marinate while you cut the mangoes.
Peel one side of your mangoes. Cut each into tiny strips by carefully hitting one side of it with the blade of your knife.
Then thinly slice a layer off. Repeat until you get down to the mango pit, then peel the other side and repeat the process.
Add the mango, the crispy prawn chili sambal and fish sauce to the onions.
If you can’t find crispy prawn chili sambal, use a mortar and pestle to grind the dried shrimp into a fluffy powder. Add in the chili peppers and keep grinding until they make a thick paste with the shrimp powder. Add in enough coconut oil to loosen the paste a bit. Once you've added this to the mango and onions and stirred well, don't forget to add the fish sauce too.
Enjoy!
Not every dish that has spices is necessarily spicy hot! Check out this great list of recipes from my Sunday Supper group. Many thanks to our host today, Susan from The Chef Next Door.
Aromatic Appetizers
- Buffalo Chicken Spring Rolls by Cupcakes & Kale Chips
- Cajun Shrimp Dip by Cooking with Carlee
- Harissa Lamb Meatballs with Herbed Yogurt Dipping Sauce by The Hungry Goddess
- Jalapeño Cheddar Roasted Chickpeas by A Kitchen Hoor’s Adventures
- Smoky Jalapeño Pineapple Salsa by Dash of Evans
- Spicy Apricot Chicken Meatballs by My Life Cookbook
- Spicy Jalapeño Chickpeas by Helpful Homemade
- Spicy Peach Chicken Wings by Eat, Drink and be Tracy
- Spicy Sugared Cashews by That Skinny Chick Can Bake
- Cilantro Jalapeño Mojito by Manu's Menu
- Shoo Fly Punch with a Kick by Our Good Life
- Chipotle Peanut Butter Cookies by Renee’s Kitchen Adventures
- Cinnamon Rolls by The Freshman Cook
- Mexican Chocolate Pudding by Pies and Plots
- Peppercorn Shortbread by The Finer Cookie
- Spicy Fudge Brownies by The Chef Next Door
- Spicy Mexican Hot Chocolate Fudge by Hezzi-D’s Books and Cooks
- Buffalo Chicken & Lentil Stuffed Peppers by Momma’s Meals
- Chicken Karahi (Pakistani Chicken Curry) by Curious Cuisiniere
- Chicken Stuffed Poblano Peppers by Feeding Big and more
- Chickpea, Lentil and Spinach Curry by Caroline’s Cooking
- Ddukboki (Spicy Stir Fried Rice Cakes) by kimchi MOM
- Devil’s Chicken by Monica’s Table
- East Indian Chard and Lentils by Wholistic Woman
- Fried Chicken with a Kick by A Day in the Life on the Farm
- Grilled Chipotle Pork Chops by Cooking Chat
- Hella-peño Burger by Fantastical Sharing of Recipes
- Jalapeño Popper Pizza by Hardly A Goddess
- Kung Pao Chicken by Palatable Pastime
- Lomo Saltado by Tramplingrose
- Spicy Black Bean Burgers by Simple and Savory
- Spicy Penne all’arrabbiata by She Loves Biscotti
- Sweet & Spicy Pulled Pork Tacos by Grumpy’s Honeybunch
- Sweet Chili Pork by Cookin’ Mimi
- Tunisian Garlic Chickpea Soup by What Smells So Good?
- Baked Sriracha Sweet Potato Fries by Magnolia Days
- Green Mango Sambal by Food Lust People Love
- Grilled Potato Salad with Spicy Picada Sauce by Culinary Adventures with Camilla
