Sambal Tuktuk

Sambal Tuktuk is the typical traditional hot and spicy condiments commonly served in Batak cuisine of Batak people, native of Tapanuli region, North Sumatra, Indonesia.

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.