Sambal tongkol (satong). Sambal is an Indonesian chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loan-word of Javanese origin (sambel). It is native to the cuisines of Indonesia, and popular in Malaysia, Sri Lanka, Brunei and Singapore.

Sambal tauco: A Sulawesi sambal, contains the Chinese tauco, lime juice, chili, brown sugar, and salt. Sambal terasi: A common Indonesian style of sambal. Similar to the Malaysian belacan, but with a stronger flavor since terasi, is more tangy and fermented. You can cook Sambal tongkol (satong) using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Sambal tongkol (satong)

Prepare 2 bungkus of pindang tongkol.
You need 1 buah of bawang bombay.
It's 3 buah of cabe merah.
It's 6 buah of cabe rawit (sesuai selera).
Prepare 6 siung of bawang merah.
You need 3 siung of bawang putih.
It's 1 buah of tomat.
It's 1 sdm of gula merah.
It's 1 sdt of gula pasir.
Prepare 1 sdt of garam.
It's 1 sdt of kaldu jamur (boleh di skip).

Red and green peppers, terasi, sugar, salt, lemon or lime juice (tangy, strong). Sambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Javanese influence. It is typically made from a variety of chili peppers and is sometimes a substitute for fresh chilis.

Sambal tongkol (satong) instructions

Cincang tongkol dengan food processor ato di suir.
Cincang bawang bombay.
Haluskan,cabe merah,caberawit,bawang merah,bawangputih,tomat,dan gula merah beri sedikit air.
Tumis bawang Bombay sampai harum selanjutnya masukan bumbu halus tumis kembali sampai harum setelah itu masukan tongkol dan air secukupnya beli gula putih garam dan penyedap aduk aduk tes rasa bila ada yg kurang bisa di tambah lagi.
Kecilkan api tunggu sampai air menyusut, setelah menyusut besarkan lagi aduk aduk sambil di tekan tekan sampai tongkol aga kering.
Sajikan dengan nasi hangat.

It can be extremely spicy for the uninitiated. The 'gulai' was a tad sweet too, not overly but just enough to taste. I suppose once everything is mixed, the sweetness blends with the other flavors - the strong individualistic taste of the ikan tongkol, the hotness and heat from the sambal belacan, the thick and slightly spicy flavor from the Nasi Kukus gravy. Sambal ikan: A Malay style dish prepared from fish and spices and cooked until the fish loses its shape. Available in varieties, some are in the shape of dry fish floss known as serunding ikan, and some are moist such as sambal ikan bilis or sambal ikan tongkol.