Sager Gerih: A Traditional Sambal from Tabanan with a Blend of Salted Fish and Roasted Coconut

The name "Sager Gerih" itself translates to "dried fish lawar," which serves as the main ingredient of this sambal. This dish is typically served as a complement to nasi sele, rice mixed with cassava, creating a perfect combination that is both filling and tantalizing to the taste buds. Let’s delve deeper into the ingredients, preparation process, and unique qualities of sambal sager gerih.

Key Ingredients and Their Significance
To create authentic sambal sager gerih, the following ingredients are essential:

1. Salted Fish (20 grams)
Salted fish is the base ingredient that provides a natural savory and salty flavor to the sambal. Small salted fish, such as anchovies, are commonly used for their crispy texture when fried. Choose high-quality salted fish to ensure the sambal remains delicious and not overly salty.

Salted Fish (Photo Source: Personal Collection)

Fry the salted fish until crispy to add texture to the sambal, creating a delightful crunch when eaten.
Soak the salted fish for about 30 minutes before cooking to reduce its saltiness.

2. Supporting Spices (Shallots, Garlic, Chili, Shrimp Paste, Kaffir Lime, and Kaffir Lime Leaves)
These spices give sambal sager gerih its distinctive character. Fried shallots and garlic add a savory sweetness, while chili brings a fresh spiciness. Grilled shrimp paste enhances the umami flavor, and kaffir lime and its leaves add a refreshing aroma and slight tanginess.

Raw Complementary Spices (Photo Source: Personal Collection)

Detailed Notes:

• Shallots and garlic: Fry until fragrant to intensify the savory flavor.
• Chili: Adjust the amount based on your preferred spice level; red bird’s eye chili is often used for its bright and enticing color.
• Shrimp paste: Grill first to reduce its raw smell and enrich the umami taste.
  Kaffir lime and leaves: Add them at the end to balance the rich flavors with freshness.

Fried Complementary Spices (Photo Source: Personal Collection)

3. Roasted Coconut (30 grams)
Grated coconut roasted to a golden brown is a key element in this sambal. A traditional method involves roasting a half coconut over a stove flame until its outer shell blackens and its aroma becomes fragrant. Afterward, the coconut is peeled and grated. This process imparts a smoky depth of flavor and a richer texture to the coconut. If a whole coconut isn’t available, grated coconut can be roasted in a dry pan until golden brown as an alternative.

Half a Coconut (Photo Source: Personal Collection)

Although both methods produce roasted coconut, roasting a whole coconut is more recommended as it provides a more complex and authentic aroma. The roasting process also releases the coconut's natural oils, enhancing the sambal's savory flavor.

Steps to Make Sambal Sager Gerih
Follow these steps to create delicious sambal sager gerih:

1. Prepare the Ingredients
Slice shallots, garlic, and bird’s eye chili.
Fry each ingredient separately until cooked and fragrant. This enhances their flavors.

Fry the Complementary Spices (Photo Source: Personal Collection)

2. Roast the Coconut
Roast half a coconut over a stove flame until its outer shell blackens, then grate it. Alternatively, roast grated coconut in a dry pan until golden brown, stirring constantly to prevent burning.

Roast Coconut Over the Stove (Photo Source: Personal Collection)

3. Fry the Salted Fish
After soaking the salted fish for at least 30 minutes, fry until crispy and set aside. Once cool, chop the fish into small pieces for easier mixing.

Fried Salted Fish (Photo Source: Personal Collection)

4. Combine All Ingredients
In a bowl, mix the fried shallots, garlic, chili, grilled shrimp paste, roasted coconut, and salted fish. Stir well. Add finely chopped basil leaves for a fresh aroma.
5. Serve
Sambal sager gerih is ready to be served alongside nasi sele or warm white rice. Pair it with simple side dishes like fried chicken or grilled fish to complete the meal.

Sager Gerih Special from Tabanan (Photo Source: Personal Collection)

Unique Features of Sambal Sager Gerih
Sambal sager gerih is not just a condiment but also a reflection of Bali's rich culinary traditions, utilizing locally sourced ingredients. Roasted coconut and salted fish symbolize Bali’s abundant natural resources, while shrimp paste and chili showcase the strong influence of Nusantara (Indonesian archipelago) flavors.

The simplicity of its ingredients, combined with meticulous cooking techniques, creates a harmonious taste that is truly appetizing. The distinctive aroma of roasted coconut, the spiciness of chili, and the savory flavor of salted fish deliver an unforgettable culinary experience.

Tips for Making Delicious Sambal Sager Gerih

• Use high-quality ingredients, especially salted fish and coconut.
• Avoid over-roasting the coconut to prevent a bitter taste.
• Adjust the amount of chili to suit your spice tolerance.
• Add a splash of kaffir lime juice for a fresher taste.

Sambal sager gerih is a culinary treasure worth preserving. By making it at home, you not only enjoy a delicious dish but also contribute to safeguarding Indonesia’s culinary heritage. So, what are you waiting for? Try this recipe and savor the authentic flavors of Tabanan, Bali!