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Best Dabu-dabu in San Francisco
“Diced red chili, bird's eye chili, shallots, tomatoes, and fresh calamansi juice—a raw Manadonese condiment that's bright, sour, and spicy.”
What the real thing tastes like
Dabu-dabu is a type of spicy condiment commonly found in Manado cuisine of North Sulawesi, Indonesia. Dabu-dabu consists of diced red chili peppers, bird's eye chili, shallots, red and green tomatoes, salt, sugar, and mixed with fresh calamansi juice locally known as lemon cui or jeruk kesturi, sometimes replaced by kaffir lime or lemon juice. The chili pepper and citrus gives it a fresh, sour, and spicy flavour. Dabu-dabu is sometimes described as Manadonese raw sambal. It is usually used as a condiment for seafood, especially in various recipes of ikan bakar (grilled fish). It is similar to Mexican salsa.
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Dabu-dabu is the raw, uncooked soul of Manado's seafood tables—a bright condiment that cuts through grilled fish with the sharp heat of bird's eye chilies, the pucker of fresh calamansi juice, and the gentle sweetness that keeps it from being pure fire. Red and green tomatoes, shallots, and diced chilies tumble together in what locals call a raw sambal, each element distinct, each bite a small conversation between spice, citrus, and salt.
Order it here when it has
- fresh and sour
- spicy bite
- works with grilled fish
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