People often call him “Indonesia’s habanero,” but that’s not quite right.
Yes, they look alike.
Both are wrinkly, small, and dangerously confident.
Both belong to the same species.
But habanero is loud and straightforward, fruity, citrusy, and spicy from the first bite.
It lets you know immediately what you’re dealing with.
Cabe gendot is more subtle.
Earthy, funky, and patient.
You think you’re safe… until the heat slowly settles in and refuses to leave.
Same family.
Different personalities.
Habanero warns you.
Cabe gendot teaches you. 🌶️
Ase Cabe Gendot (Whole Gendot Chili Version)
Ingredients
• 13 pieces (protein of choice, optional)
• 250 g (¼ kg) whole cabe gendot, stems trimmed (do not slice)
Ground spice paste:
• 3 candlenuts, roasted or fried
• 2 tbsp dried shrimp (ebi), roasted
(or 1 tsp toasted shrimp paste / terasi)
• 1 slice ginger
• 1 slice turmeric (or turmeric powder)
• 3 cloves garlic
• 6 shallots
• ½ tsp ground white pepper
• 3 tbsp sweet soy sauce (kecap manis)
• ½ tsp stock powder
• ½ tsp salt
• ½ tsp MSG (optional)
Cooking Instructions
1. Prepare the chilies
Wash the cabe gendot and trim the stems. Keep the chilies whole.
2. Make the spice paste
Grind all spice paste ingredients until smooth.
3. Sauté the paste
Heat oil in a pan and sauté the spice paste over medium heat until fragrant and slightly oily.
4. Add the chilies
Add the whole cabe gendot to the pan.
Stir gently so the chilies stay intact and are evenly coated with the spices.
5. Season and cook
Add sweet soy sauce, salt, stock powder, and MSG (if using).
Cook briefly until the chilies soften but still hold their shape.
6. Finish
Taste and adjust seasoning. Remove from heat.
Tip
Keeping the chilies whole gives a slower, deeper heat — spicy but not immediately overwhelming.
In my version, I added mashed eggplant
by deakr
Dining and Cooking