Bau Ambu ▪︎ West Sulawesi
Bau peapi often turns up as an example of Mandar cuisine, but this variant from Pamboang differs slightly in that it uses coconut milk and lemongrass. I think the type of fish might be different too. Not a huge difference there, but something a little extra just for fun.
There’s a bonus recipe here in the form of jepa, a cassava flatbread that’s typical of the region too and often accompanies both bau peapi and bau ambu.
- 1 fish (houndfish or similar), chopped into large chunks
- 200? ml coconut milk
- ___ ml water
- 5 Indonesian onions (1.5 shallots), finely chopped
- 4 spring onions, chopped
- 8 red birdseye chillies, finely chopped
- 1 handful amboshi
- 5 tbsp coconut oil
- 1 tbsp of turmeric powder
- ½ tsp ground white pepper
- 1 stalk of lemongrass, bruised
- salt to taste
- ___ g cassava
Sauté everything except the fish, coconut milk, and water until fragrant.
Now add them in and mix well.
Cook until the fish is done (~15 minutes)
Peel, wash, and grate the cassava.
Squeeze it through a cloth like making a potato rosti.
Dry fry a flat disc of it squeezed between two frying pans for 5 minutes.