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Sambal Fried Fish Cake (Nasi Warteg Style)

A delicious Indonesian-style sambal fried fish cake dish with spicy, savory, and slightly sweet flavors in every bite.

A delicious Indonesian-style sambal fried fish cake dish with spicy, savory, and slightly sweet flavors in every bite. Prep Time: 10 Minutes Cook Time: 15 Minutes Servings: 2 - 3 Portions Ingredients: Main: 250 g Seafoodking fried fish cake (cut into bite-size pieces) Oil for frying Sambal: 4 red chilies (adjust to taste) 3 bird’s eye chilies (optional, for extra heat) 3 cloves garlic 2 shallots 1 tomato (small) 1 tbsp chili paste (optional, for deeper color) 1 tsp sugar ½ tsp salt ½ tsp shrimp paste (terasi), toasted (optional) 2 tbsp cooking oil Instructions: Fry the fish cake Heat oil in a pan and fry the fish cake until golden and slightly crispy. Remove and set aside. Prepare the sambal paste Blend or roughly crush chilies, garlic, shallots, and tomato. Cook the sambal Heat 2 tbsp oil in a pan. Add the sambal mixture and cook over medium heat until fragrant and slightly thickened (about 5–7 minutes). Season Add sugar, salt, and shrimp paste (if using). Stir well and adjust taste—should be spicy, slightly sweet, and savory. Combine Add the fried fish cake into the sambal. Toss until evenly coated and cook for another 2–3 minutes so the flavors absorb. Serve Serve hot with steamed rice. Tips & Variations: Add petai or green beans for extra texture Use balado style (no shrimp paste) for a cleaner flavor Want it sweeter? Add a drizzle of kecap manis Perfect as meal prep lauk or warteg-style dish

sambal-fried-fish-cake-nasi-water-style

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