Sambal And at last, the food that gives Indonesian cuisine its spark. There are sambals of all sorts to accompany different kinds of dishes. Some are used as an ingredient in dishes like sambal goreng ikan (fish fried in sambal). The heat can come from fresh red chillies for from bottled chilli paste. This is Syamsul and Beverley’s basic recipe. Modify it to suit your needs.

2 large tomatoes 2 large Spanish onions1 tsp. terasi (see ingredients list) Several cloves of garlic 1/2 cup sambal oelek (raw chili paste) (see ingredients list) 1/4 cup oil Salt and pepper to taste

Blend together in a food processor the tomatoes, onions, terasi, garlic and sambal oelek until slightly chunky. Do notoverblend. Place mixture in a pot, preferable with a non stick surface with the oil, salt and pepper and lightly boil until no water surfaces. The sambal is done when the consistency is constant and it no longer seperates. (For Sambal Manis – Sweet Sambal — a very common variation on the theme, add 1/4 cup of Kecap Manis when the sambal is almost done.)

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