As I mentioned on my old posts, I was born and grew up in Java island of Indonesia. Most of the Javanese use lime, kaffir lime, jeruk limo (Citrus amblycarpa Hassk., nasnaranan mandarin, leprous lime) for making sambal or reducing the smell of fish before cooking. So, I didn't really know until my friends on multiply who are from North Sulawesi province told me about lemon cui long time ago. The first time, I wasn't aware that Calamansi is what the North Sulawesi call for Lemon Cui or Lemon Cina while other parts of Indonesia call for jeruk keturi or jeruk kasturi until mbak Ima's post. She posted a recipe of Ikan Asap Sambal Matah. After reading her recipe, I had a suspicion that calamansi, lemon cui and jeruk kesturi are the same citrus. I have been using calamansi lots for substituting jeruk limo and jeruk purut (Citrus hystrix, Englsih: kaffir lime), such as making Pelecing Kangkung or just making es lemon cui (literally calamansi iced).

This citrus has been using in Filipino's culinary as well as in North Sulawesi and East Kalimantan culinary. Two provinces of Indonesia where is close to the Phillippines.

Acording to http://www.hort.purdue.edu/newcrop/morton/calamondin.html . The calamansi/ calamondin is believed native to China and thought to have been taken in early times to Indonesia and the Philippines. It became the most important Citrus juice source in the Philippine Islands and is widely grown in India and throughout southern Asia and Malaysia. It is a common ornamental dooryard tree in Hawaii, the Bahamas, some islands of the West Indies, and parts of Central America.

After reading all about calamansi, now it's my turn to share a simple Manadonese's recipe using calamansi; Grilled Ikan Tude with Dabu-Dabu. Ikan Tude is what the Manadonese called for Ikan Kembung while in English it's called as Indian Mackerel. Don't get confused one I say Manado and another one I say North Sulawesi. Manado is the capital city of North Sulawesi.

Thank you to mbak Rieke of Sexy Chef for the recipe. A different style of grilled ikan tude that I made, I just inserted sliced shallot in the fish. I found the different between using calamansi and lime for marinating fish. No fishy smell after marinating and cooking the fish with calamansi.

I'm sending calamansi and this recipe for my entry at WHB (Weekend Herb Blogging) # 112, hosted by Simona of Briciole. In Winnpeg, you can find fresh calamansi at Young market on Mc. Phillips.



Grilled Ikan Tude with Dabu-Dabu

Ingredients:
375 g Indian mackerel (Manadonese: Ikan Tude; Indonesian: Ikan Kembung)
1 shallots, finely sliced
1 tbsp fresh calamansi
salt as desired

Sambal Dabu-Dabu (Dabu-Dabu Sambal)
6 shallots, finely sliced
6 bird's eye chillies, finely sliced
100 g tomato, diced
2 fresh calamansi, squeezed
sugar and salt as desired to season



Directions:

Grilled Ikan Tude
Preheat a grill pan.

Clean fish by cleaning out the stomach cavity, removing the gills and surrounding tissue, then clean well with tap water.

Cut several deep cuts on both sides of fish. Rub fish inside and over with salt and calamansi juice. Insert finely sliced shallots into deep cuts. Let stand for 15 minutes.

Grill fish until the skin lightly golden brown.

Sambal Dabu-Dabu (Dabu-Dabu Sambal)
Combine all ingredients for sambal.

Enjoy this fish with dabu-dabu and warmed rice

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I saw a recipe of Sambal Serai Udang in Indonesian women magazine �Kartini� through bacamajalah.com . Served twice a year every Eid-ul Fitr and Eid-ul Adha on tradition �Menjunjung Duli� in the Sultanante of Deli, Medan, North Sumatra. At those days, Maimun Palace or Maimoon Palace is opened for public to say Happy Eid to Sultan of Deli and the families. The current Sultan of Deli is Tuanku Sultan Mahmud.

According to wikipedia, Maimun Palace or Maimoon Palace (Indonesian: Istana Maimun), is a well-known landmark at Medan, the capital city of North Sumatra. It was built by Sultan of Deli, Sultan Makmun Al Rasyid Perkasa Alamsyah in 1888, the palace covers 2,772 m2 and has 30 rooms. The Palace has become a tourist destination not solely because of age but also because of the unique interior design of the palace, mixing elements of Malayan cultural heritage, Islam, Spanish, Indian, and Italian style.

This recipe can be substituted for Kerang Kepah (a kind of clam that I�m still not sure the English name, whether littleneck clam or manila clam). You should be ready to use 20 lemongrasses as I substituted for � to � cup ground lemon grass. Frozen ground lemon grass can be found on frozen vegetables section at Asian grocery stores.

Asam Gelugur

Ingredients:
500 g prawns
1 lime
Salt as desired
200 ml coconut milk
20 lemongrasses (I substituted for � cup ground lemon grass)
2 cm fresh galangal, crushed
asam gelugur as desired (Malay: asam gelugor)

spices to be ground
10 long red chilies
7 shallots
3 cloves garlic
1 cm fresh turmeric (I substituted for � - � tsp ground turmeric)
salt and sugar to season

Directions:
1. Squeeze lime and sprinkle salt over the prawns. Marinate for 15 minutes.
2. In a pan, add oil and heat the oil at medium-high. Stir fry ground spices, galangal, and lemon grass until fragrant.
3. Add prawns, stir evenly, then add coconut milk, salt, sugar and asam gelugur. Cook until hydrated. Set aside. It was suggested to serve this with ketupat (rice cake in coconut leaves).

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Bakso is such a staple food in Indonesia, though this food was influenced by the Chinese. In Indonesia, it's sold mostly at street food vendors or hawkers. In several cities in East Java, such as Probolinggo, bakso is a meatballs soup that is served with lontong (rice cake), and soun (mung bean noodles). In Malang (East Java), bakso Malang or bakwan Malang usually has fried filled wonton (pangsit goreng), steamed filled wonton (siomay), steamed/fried filled tofu, noodles, fried meatballs, meatballs, fried/steamed innards (such as cow lungs, chitlings, tripes) etc. In West Java, I found a different style of bakso, it is a meatballs soup that is served with bihun (rice noodles), noodles, blanche yuey choy and bean sprouts.

As I remember there is a bakso street vendor in my city, they are served bakso with mung bean noodles and as condiments they put fresh limes in small bowls and small knifes on their tables. So we can cut and squeeze the lime over the bakso by ourselves. They use fresh limes instead vinegar which I believe it's healthier. Bakso vendors usually have variety of condiments such as sambal (chili paste), ketchup, fried shallots/onion, vinegar or lime, chinese chives, green onion, etc.

Since I have been living in Canada, I have to make my own bakso if I really crave. It means I need sambal as condiment. I used to add Indonesian hot sauce, but since I can find sambal bakso for purchase which is packed in a jar, so I don't have to make my own sambal bakso (chili paste for bakso) or add Indonesian hot sauce. According to the package noted, it is made from fresh chilies, salt and sugar, then blend together. This is really tasted just like sambal bakso when I was in Indonesia. Sambal Bakso "Megahsari" is manufactured by PT Megahsari Howardy, Jakarta Indonesia.

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Two weeks ago, on Thursday afternoon after work, I was waiting for a bus, #17, at the bus stop that is closed to my work place. This bus was gonna take me to Notre Dame ave. Yupss I was going to go to my favourite oriental store. I just wanted to buy something small, such as vegetables and tofu. I didn't expect that I could find green chilies at that time. Finally I bought a pack of long green chillies, vegetables and Indian mackerel (Indonesian: ikan kembung) too.


Weeekend is a time for me to relax. Some people have a different way to get relax, my way is by cooking of my favourite food. I decided to make samba lado mudo and lalapan daun ubi. Daun ubi means yam leaves. It's not the same as Medan people's term. I used to hear daun ubi's term for cassava (Indonesian: singkong/ubi kayu) leaves in Medan. I was thinking that steamed or cooked daun ubi must be good with samba lado mudo.

Speaking about samba lado mudo, Samba Lado Mudo is Western Sumatran's dish which is very popular throughout Indonesia. This is another version of sambals and eat as a condiment as well.

According to wikipedia, Yam is a term and common name in Canada and the US for some species in the genus Dioscorea (family Dioscoreaceae). These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania. They are used in a fashion similar to potatoes and sweet potatoes. There are hundreds of cultivars among the cultivated species.

One day, I was browsing on the internet and discovered several recipes (Tabloid Nova, Melroseflowers , Uni Imun�s Multiply) for Samba Lado. After examining all the different preparation methods and possible ingredients, I finally decided to create my own version. In Indonesia, people usually add green tomatoes, which I haven�t yet found in Winnipeg. Instead, I added bilimbis (Indonesian: belimbing sayur). Also, I don�t have the kind of anchovies (Teri Medan, which translated means dried tiny anchovies or silver anchovies) that we usually use to make this version of Sambal. In my recipes, I cut dried anchovies into smaller pieces.

Category:		Side Dishes and Condiments
Style:		Indonesian
Special Consideration:		Quick and Easy

Ingredients:
15 green chillies, steam for 5-6 minutes
10 shallots
3 bilimbis
30 g dried anchovies
5 tbsp vegetable oil
2-3 tsp fresh lime juice
salt an sugar to season

Directions:
1. In a food processor or blender, place steamed green chillies, shallots, and bilimbis. Do not process too smooth, just roughly blended.
2. In a skillet, place oil and heat it over medium-high. Fry dried anchovies until cooked. Remove the anchovies.
3. Heat the remaining oil in same skillet, stir fry the blended ingredients until wilted. Add fried anchovied, stir evenly. Add lime juice, sugar and salt, stir evenly. Remove from the heat. Ready to eat as a condiment.

PS. I enjoyed this condiment with lalapan daun ubi (cooked yam leaves).

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Pelecing Kangkung is a kind of side dishes which is served with sambal over the blanched water spinach and also used to be served with Ayam Taliwang. Both of these dishes are from Lombok island.

Style : Category :		Indonesian Salads
Servings :		1

Ingredients:
300 g kangkoong or water spinach

Sambal
50 ml vegetable oil
1/2 tsp salt
a half of kafir lime, juiced


Puree:
3 shallots, roasted
3 candlenuts, roasted
1 tsp dried shrimp paste, roasted
5 bird chillies (I used sambal oelek instead)

Directions:
1. Blanch water spinach
2. Combine the pureed mixture with oil, salt and kaffir lime juice.
3. Pour sambal over blanched water spinach and serve.

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