Sambai On Peuga-ga Recipe, Aceh Pennywort Sambal, Sambal Pegagan

Written by on June 13, 2012 in Sumatra Culinary with 0 Comments

Sambai On Peuga-ga Recipe, Aceh Pennywort Sambal, Sambal Pegagan

http://indonesiaeats.com/sambai-on-peuga-ga-aceh-pennywort-sambal-pegagan/

Sambai-On-Peuga-ga

Sambai On Peuga-ga or can be translated as Aceh Style Pennywort Sambal or Sambal Pegagan Aceh in Indonesian.  I was making this sambal for the first time in 2007 and fell in love with the taste.

As a long weekend approached us last week in Canada, I made two kinds of pennywort dish.  One was from Indonesia, Aceh to be exact and Vietnam.  You may hear the word Aceh before from the Tsunami that struck Indonesia in 2004 and the earthquake that was just happened 2 days ago.  No further damage that I heard.

I learnt on how to make this Sambai On Peug-ga from some friends who are originated from Aceh.  Now, I know where I can find pennyworth, I can make my own sambai on peuga-gan.  According one friend this dish is just like Anyang in Acehnese and Minangese or Urap in Sundanese and Javanese.  Another friend made this by adding chopped panuts and shrimp.  But if you want to make it vegan just omit the shrimp. In this recipe, I added ground ebi (dried shrimp).

This recipe is also my participation for idfb #4 with theme “Indonesian Sambal”.

Sambai On Peuga-ga Recipe
Aceh Style Pennywort Sambal or Sambal Pegagan

Ingredients:
50 grams pennywort, chopped
1/2 cup frozen grated coconut, thawed
1/2 teaspoon freshly ground coriander seed
1/2 teaspoon ground ebi (optional)
1/8 teaspoon minced ginger
3 shallots, finely sliced
1 cloves garlic, finely minced
4 teaspoon ground lemongrass ready to use
3 green chillies (add more if you like spicy, or you also can substitute for red chilies), finely sliced
3 kaffir lime leaves, chopped
1 – 2 asam sunti (asam sunti is an Acehnese spice to give a subtle sour taste, which is made from smoked or dried bilimbi)*
salt to taste

*If you can’t find any asam sunti for purchased, just substituting for bilimbi or lime juice.

Methods:
Toast grated coconut, ground ebi, ground coriander until the coconut is golden brown. Combine all other ingredients and serve.

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