Indonesia Eats

Sambal Terasi Lemon Cui (Calamansi) Recipe

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.

The sambal can be a compnaion for many Indonesian style dishes such as Ayam Goreng Kuning (Yellow Fried Chicken), Tempe(h), Fried Tofu, Grilled/Fried Fish, Lalapan (Raw Vegetables), etc.

Sambal Terasi Lemon Cui
– Sambal Terasi with Calamansi –

Ingredients:
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)
2 tomatoes
1 tbsp terasi (dried shrimp paste)
1 salt
6 calamansis, squeezed and take the juice only

Directions:
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)!

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24 thoughts on “Sambal Terasi Lemon Cui (Calamansi) Recipe”

  1. I have started making my own sambal belachan too! but without the tomatoes. Yours look so stunning and yummy. sambal is not the same without calamansi 🙂

  2. I have started making my own sambal belachan too! but without the tomatoes. Yours look so stunning and yummy. sambal is not the same without calamansi 🙂

  3. Indonesia-Eats

    Rit, haiyaa aku baru ngerti bhs kempol :DLCOM: same hereNoobcook: Wiffy, some ppl also don't put tomatoes :)MaryMoh: indeed!

  4. Indonesia-Eats

    Rit, haiyaa aku baru ngerti bhs kempol 😀

    LCOM: same here

    Noobcook: Wiffy, some ppl also don't put tomatoes 🙂

    MaryMoh: indeed!

  5. I am DELIGHTED (yup, in capital letters) to find the links of sooo many different sambals. I love sambals. Manado's dabu-dabu or Bandung's sambals that are served with nasi timbel ~ they made me crave for them after my holiday. Till today, I still can't forget those delicious sambal!

  6. Pepy – Excellent to know that you can find calamansi lime in Winnepeg! My Malaysian friends say they can’t find the limes in the US which is disappointing. Guess we will have to cross the border to get those limes when we go back to Minnesota. Gotta have calamansi with sambal or to make our limau ice!

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    1. Surely you can omit the tomatoes. Off course you can skip the roasting process. The reason I did it because I need the sambal has a longer shelf life 🙂

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