Sambal Ganja Shrimp
One of the most popular traditional foods is Asam Udeung. Asam Udeung is derived from the original name of the name of the Aceh region which means Asam Udang. Well but there is a little unique from this shrimp acid in other areas instead known as Ganja Sambal. It is said that why it is named marijuana chili sauce because it is said that this acid does make anyone who enjoys it addicted and certainly not quite a bit.
This shrimp sour is processed fresh with a combination of star fruit. The old starfruit is cut and stirred in the already boiled. Of course there is a combination of shallots and also lime leaves so that the aroma is fragrant and anyone will definitely like it. There are so many recipes on the internet on how to prepare this shrimp tamarind, but I think the version I made is the easiest and healthiest way to enjoy it because it is without oil and additional flavorings. All the ingredients are combined in one container and certainly very tasty to enjoy!.
So here I will invite you to prepare an easy recipe, let's see below!.
Ingredients Needed
6 cloves of shallots
5 orange leaves
6 pieces of wuluh starfruit
7 pieces of cayenne pepper
1 tablespoon lime juice
½ teaspoon salt
Making Procedure
Marinate shrimp with salt and orange juice, marinate for up to 3 minutes.
Boil the shrimp in water until cooked patikan if using large shrimp peel the skin.
Cut belimbing wuluh thinly and also shallots.
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Then finely chop the lime leaves making sure they are all chopped up, you may discard the bones of the leaves first.
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All ingredients put into a wooden mortar or stone all the ingredients that have been prepared. Now the process of smoothing should use a manual mashing tool so that the taste is more authentic. After all the ingredients are ready, it's time to knead all the ingredients until they are crushed and mixed evenly. Correct the taste if the salt is still lacking, you can add it to taste.
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Presentation
Asam udang belimbing wuluh is ready to be served, serve in a serving plate or wooden mortar container. Experience the authentic taste sensation by enjoying it with warm white rice. Just look at you, you will definitely enjoy it until you are full and there is no leftover prawn tamarind. Because that's what happened to me, I enjoyed stirring this sour shrimp sauce with white rice during lunchtime.
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The flavor is very fresh, the combination of prawns with starfruit is the best especially with the aroma of lime leaves which makes it quite authentic. In addition, the fresh prawns that are still freshly harvested from the trader said this is a very new prawn tastes very sweet. Well for those of you who make this dish it is recommended to use fresh fresh shrimp I am sure you do not need to add more msg because it tastes very good.
About The Author
A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.
Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.
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So drooling seeing this food, a simple menu but the taste is really appetizing, I haven't made this food for a long time because I couldn't find fresh starfruit.
Very fresh, especially enjoyed with warm rice!
Looks like that would take a lot of rice!
It takes a lot of rice for this dish, and it's definitely a diet fail!
This dish looks so unique I love dishes with shrimps 😍😍
And it has an authentic flavor, try making it you'll love it!
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Never tried anything like this but I know the taste of every ingredient of this dish so I can imagine the result, and I want to try Asam Udeung one day! 😀 True traveling through reading recipes! Thank you for this clear and beautiful post!
For those who aren't familiar with wuluh starfruit aka bilimbi. It's quite common fruit in Thailand growing near houses and in gardens but you usually can't see them at markets or grocery shops. But you can try them in the street right from the tree 😄
People living in Europe who know woods well can be familiar with the taste of the wild plant called wood-sorrel (Oxalis acetosella). That's the same taste. As for cooking, I would substitute bilimbi with unripe plums (Prunus cerasifera) - sour and moderately juicy. 🙂