When I told my Mom that I will be making a new recipe with andaliman spice, by all means leaving the safe boarder of Batak authentic recipes and do my own not too Batak recipe, she raised her eyebrow and said: ”are you sure? will it taste good?” – she was a bit hesitate to even taste the food. But when she saw how my brother was eating with great pleasure plus my neighbor also enjoyed the food, then she ate it. She loved it very much..yay!!!
For all my readers, dare yourself and give this spice a try. I am giving you some links here you can order this spice, and I really do hope you will find this spice lovely.
For Sweden: www.alltgott.se
For Germany: www.auwaldbio.de
If you know any other places where you can order online, please email me so I could update the list.
Ok, to continue with today’s recipe, I have made Batak Laxtartar, a rather modern dish (often as a starter), with a little sting in it. You’ll love it, I promise you.
app.350gram raw salmon(freeze for about an hour)
1 red onion
3 lime leaves
1 tbs lemon juice(freshly squeezed)
3tsp ground andaliman
0,5 ts chiliflakes
5 roasted pecan nuts
3-5 tbs olive oil (or any vegetable oil)
After you freeze your salmon, dice the fish into small sizes. Chop finely: chives; red onion; slice lime leaves very-very thinly; and chance pecan nuts coarsely. In a bowl(try to use glass bowl to prevent metallic taste absurd into your fish), throughly mix all ingredients and chill until you are ready to eat it. To assemble, Form the fish with the mold. You can use cake mold, or a tiny glass, improvise 🙂