I love using calamansi since it’s really good for your sambal and grilled fish. Winnipeg has the largest Filipino community in Canada. That is one of my blesses being in Winnipeg. Easy access to Asian products, including fresh calamansi.
Indonesians that know about calamansi are most likely the North Sulawesi people (Manadonese/Minahasan) or Chinese descendants. North Sulawesi is not only the Indonesia province that is bordered with the Philippines by the sea; the people also uses ample calamansi in their signature dishes such as sambal dabu-dabu and grilled ikan tude (grilled Indian mackerel).
Through food, I have learned many other cultures. Everytime, I always think that the Filipinos are similar to our Manadoneses or Minahasans. Filipino Bibingka is known as Bobengka in that province.
Let’s talk about sambal terasi now. Sambal Terasi is what the Malaysian know for sambal belachan. Every region in Indonesia has a different style. My family loves added bilimbi or kaffir lime or jeruk limo. Since I can’t find fresh bilimbi and jeruk limo, I sometimes substitute for calamansi. Indonesian term for this citrus is jeruk kesturi or lemon cui.
Sambal Terasi Lemon Cui
– Sambal Terasi with Calamansi –
10 long red cayenne peppers (it can be substituted for 2 red bell peppers)
5 bird eyes chilies (more or less depend how spicy you want)
1 tbsp terasi (dried shrimp paste)
6 calamansis, squeezed and take the juice only
I usually roast/toast everything except salt and calamansi juice. The reason why I do that, I make a big batch; so I tripled or more the recipe, keep it in a jar and store the jar in the fridge.
After the roasting process, I ground/crushesd the pepper, chilies, and tomatoes. The best way to make sambal is using a pestle and mortar
Add salt calamansi juice and mix. Some people like to add a small amount of coconut/palm sugar or sugar. However, If you use red bell peppers, you will not need to add any sugar.
Ready to serve. Selamat Makan (Bon appétit)!