Dabu-dabu
A fresh sambal of chopped tomato, shallot and chilli, sharpened with small citrus and poured over with hot oil.
What makes it dabu-dabu
- Chopped, not ground.
- Tomato, shallot and chilli, raw.
- Small-citrus juice and a little hot oil.
Where it comes from
Dabu-dabu is Manado's table sambal, and the partner of anything grilled. Nothing is pounded: tomato, shallot, red and bird's eye chilli are diced, salted, soured with lemon cui — a small local citrus like calamansi — and dressed with a spoon of hot oil.
Some versions add lemon basil or a spoon of shrimp paste; dabu-dabu roa adds smoked garfish.
Be the first here
Start your own dabu-dabuNo one here has made dabu-dabu yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
MinahasanIkan wokuFish cooked in a yellow paste of turmeric, chilli and candlenut with a great handful of fresh leaves — lemon basil, lemongrass, pandan, lime leaf.No one here has made it yetMinahasanTinutuanA thick rice porridge full of pumpkin, sweet potato, cassava, corn and greens, with no meat, eaten with smoked fish and dabu-dabu.No one here has made it yet
MinangkabauSambal ijoGreen chillies, shallots and green tomato, steamed, pounded coarse and fried in oil.1 version here
MinangkabauSambal ijoGreen chillies, shallots and green tomato, steamed, pounded coarse and fried in oil.1 version here