 Sambal Colo-colo | |
| Course | Condiment |
|---|---|
| Place of origin | Indonesia |
| Region or state | Maluku |
| Associatedcuisine | Indonesia |
| Main ingredients | Chili,tomato,shallot,lime, andlemon basil |
Colo-colo is an acidiccondiment commonly found inMaluku archipelago,Indonesia. It is believed to have originated inAmbon city, and accordingly is often described as Ambon'ssambal. Colo-colo is similar toManado'sdabu-dabu, as they both use many chopped redchili peppers,bird's eye chili,shallots, red and greentomatoes, and a pinch of salt and sugar, mixed with freshcalamansi juice or locally known aslemon cui orjeruk kesturi (sometimes replaced bykaffir lime orlemon juice). The main difference is that colo-colo recipe often includes additional ingredients, such as choppedlemon basil,kenari nut, andtahi minyak orampas minyak (black-colored cookingcoconut oil residue), or caramelizedrarobang (watery residue of coconut oil-making process).[1] As a result, colo-colo is darker and more oily than dabu-dabu.
However, today, because of the rarity and difficulty to acquire traditional cooking oil residue and caramelizedrarobang, this oily agent is often replaced by widely available and practicalkecap manis (sweetsoy sauce) mixed withmargarine, coconut oil orcooking oil. As a result, today colo-colo is often mistaken for another Indonesian common condiment,sambal kecap.
Maluku archipelago is famous for its rich collection ofseafoods, and colo-colo is usually served as condiment for seafood, especially various recipes ofikan bakar (grilled fish) andikan goreng (fried fish). Fish commonly served with colo-colo as a dipping sauce or coating includebubara (giant trevally),kakap merah (red snapper),baronang (rabbitfish),cakalang (skipjack tuna), and the endangeredikan kakatua (bullethead parrotfish).
