The ingredients to make tuktuk is quite simple and similar to other chili-sauce ingredients. What makes this sauce is a little different from the rest is the use of andaliman (Sichuan pepper), commonly used in Batak cuisine.
In the region of origin, sambal tuktuk often served as tuktuk aso-aso, being mixed with dried fish called aso-aso (a type of dried and preserved mackerel), but sometimes aso-aso fish are replaced with fresh anchovy.
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