Sambal Rusip, “Tempting Fermented Fish”

Helloindonesia.id – In the culinary tradition of the archipelago, sambal is a dish that seems inseparable. Ranging from urban people to remote communities like chili sauce. Each region also has its own uniqueness about this one dish. Starting from Aceh to Papua, each region has its own peculiarities in the making and flavor of chilli sauce. Likewise with the people of the Pacific Islands Islands.

Sambal Rusip
Sambal Rusip

Located in the eastern part of Sumatra Island, typical culinary from Bangka Belitung is dominated by seafood. This is inseparable from the territory in the form of islands. This also affected the sambal made by the surrounding community. By using anchovy as a basic ingredient, rusip sambal became an appetite for the Bangka Belitung people.

Making “Sambal Rusip”

Sambal Russel or Rusep is fermented. Fish that have been cleaned will be mixed together with salt and brown sugar and then preserved. The preservation process takes a minimum of seven days.

After the fermented fish emits an acidic odor, it is a sign that the fish is ready to be removed. This fish will then be mixed with key oranges, shallots, and chili.

Sambal Rusip
Sambal Rusip

The sour taste of fish and oranges will be met with the distinctive taste of onions and the spicy chili. Russel Sambal also has a strong aroma when tasted. Sweet-sour taste mixed with fish will make the tongue feel a different sensation from the other chilli sauce.

The people of Bangka Belitung usually eat rusip sauce with processed fish and vegetables such as lettuce, cucumber and eggplant. With warm rice, rusip sambal becomes a culinary friend that must be tasted when visiting the Bangka Belitung Islands.

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