Indulge in the tantalizing flavors of Aceh with Sambal Ganja, a signature dish renowned for its exquisite blend of tangy and spicy sensations. Contrary to its name, this dish contains no narcotics; instead, it derives its allure from a concoction of finely chopped boiled shrimp infused with a medley of zesty spices. At a renowned Acehnese restaurant in Jakarta, this dish has earned its moniker, captivating diners with its addictive qualities.
Sambal Ganja not only serves as a delectable accompaniment to steaming rice but also complements Sie Reuboh, another Acehnese specialty featuring thinly sliced boiled meat, typically goat or beef, marinated in vinegar, then dried and fried to a crisp perfection. Reminiscent of dendeng, yet with a moist and tender interior, this dish promises a culinary experience like no other.
Crafted from a harmonious blend of fiery bird’s eye chili, tangy belimbing wuluh (sour starfruit), aromatic shallots, succulent shrimp, fragrant lemongrass, fresh kaffir lime leaves, cooking oil, and salt, the preparation of Sambal Ganja embodies the rich culinary heritage of Aceh, offering a symphony of flavors that will leave taste buds yearning for more.
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