Indonesian Rica-Rica Python
Python Recipe
1Setup & Prepare
About This Recipe
Python meat simmered in fiery Indonesian chili sauce with lemongrass, ginger, and lime leaves—intensely spicy and aromatic.
Cultural Context
(135 words) Rica-rica is a fiery Indonesian dish from North Sulawesi featuring meat or seafood cooked in intensely spicy chili-based sauce with aromatic spices and herbs. Traditionally made with chicken, fish, or even bat, rica-rica has been adapted for python (ular sawa) in regions where snakes are commonly consumed. The aggressive seasoning perfectly complements python's mild, slightly bland meat, while the wet, saucy preparation ensures the lean protein stays moist and tender. Indonesian cuisine embraces bold, layered flavors—the combination of fresh chilies, ginger, turmeric, lemongrass, and lime leaves creates complex heat that builds with each bite. Python rica-rica has become popular in Indonesian wild game restaurants, showcasing the country's adventurous culinary spirit. This dish represents Southeast Asian cooking at its most vibrant and unapologetic.
2Ingredients
Shopping List
3Cooking Instructions
- Blend all spice paste ingredients in food processor with 2-3 tablespoons water until smooth paste forms. The paste should be aromatic and bright orange-red.
- Heat vegetable oil in large wok or heavy pot over medium heat. Fry spice paste for 8-10 minutes, stirring constantly, until darkened, very fragrant, and oil begins to separate from paste.
- Add lemongrass and kaffir lime leaves. Fry for 1 minute until aromatic.
- Add python pieces and stir to coat completely in spice paste. Cook for 5 minutes, turning pieces to brown slightly.
- Add diced tomatoes and cook for 3 minutes until they begin to break down. Add water or stock and bring to simmer.
- Reduce heat to low and simmer gently, uncovered, for 45-60 minutes until python is tender and sauce has reduced and thickened significantly. Stir occasionally to prevent sticking.
- Add lime juice and palm sugar. Taste and adjust seasoning with salt. The dish should be fiery, tangy, and slightly sweet.
- Garnish with fresh basil leaves and serve hot over steamed white rice with cucumber slices to cool the palate.
4Chef's Notes & Pairings
Chef's Notes
- Adjust chili quantity based on heat tolerance—10 Thai chilies creates authentic Indonesian spice level.
- Frying the spice paste thoroughly is crucial—raw-tasting paste ruins the dish.
- The sauce should reduce until thick and coat the python pieces, not remain soupy.
- Kaffir lime leaves and lemongrass are essential for authentic flavor; available at Asian markets.
- For less heat but same flavor, remove chili seeds before blending.
Wine Pairing
Off-Dry Gewürztraminer or Beer – A slightly sweet white wine tames the heat, or serve with cold beer as Indonesians do.
Nutrition Facts
(per serving) Calories: 320 | Protein: 38g | Fat: 15g | Carbohydrates: 12g | Sodium: 320mg
