Coconut Sambal Recipe
Sambal Recipe Ingredients:
• 1 cup Coconut (grated)
• 1 medium Onion (chopped)
• 2 Green Chillies
• 3 cloves Garlic
• 5-6 Black Peppercorns
• 4-5 Whole Dry Red Chilli
• Salt to taste
• 1 tbsp Oil
• 1/2 tbsp Lemon Juice
Sambal Recipe Instructions:
• In a wok (kadhai) heat oil and sauté red chillies, garlic, peppercorns, green chillies, onion. Remove from heat and allow it to cool.
• In a mixer, take the coconut and the sautéed spices along with 2 tbsp water and grind to make a smooth paste.
• Add lemon juice, salt and blend again.
• Serve.
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HOW TO MAKE SAMBAL
Traditional Spicy Sambal
Traditional Spicy Sambal
Sambal Recipe Ingredients
1In a medium saucepan, combine the jalapeños, Thai chiles, garlic, and oil and cook over low heat until the ingredients soften and blend, about 15 minutes.
2Add the vinegar and cook until reduced by half, 12 to 15 minutes.
3Remove from the heat and add the sugar and salt.
4Cool to room temperature.
5Transfer the mixture to a food processor and pulse 3 or 4 times to chop to a salsa-like texture.
6Store in the refrigerator in a tightly sealed jar. Lasts 1 month, refrigerated.
Sambal Recipe Ingredients
- 900 g stemmed and chopped very roughly jalapeno chilli's
- 10 Thai Chilli's or 1 tablespoon red pepper flakes
- 1 cup minced Garlic
- ¼ cup grapeseed or canola oil
- 2 cups rice wine vinegar
- 1 teaspoon Sugar
- 2 teaspoons Salt
1In a medium saucepan, combine the jalapeños, Thai chiles, garlic, and oil and cook over low heat until the ingredients soften and blend, about 15 minutes.
2Add the vinegar and cook until reduced by half, 12 to 15 minutes.
3Remove from the heat and add the sugar and salt.
4Cool to room temperature.
5Transfer the mixture to a food processor and pulse 3 or 4 times to chop to a salsa-like texture.
6Store in the refrigerator in a tightly sealed jar. Lasts 1 month, refrigerated.
Malaysian Sambal Sauce
Malaysian Sambal Sauce
A great sambal recipe !
Sambal Recipe Ingredients:
* 10 chopped shallots, or 8 small chopped red onions
* 2 ounces or 8 fresh chilies, remove seeds and slice
* 5 cloves sliced garlic
* 1 stalk lemongrass thinly sliced (use only the bottom 3 inches of the stalk)
* ½ ounce tamarind (soak in a cup of water and pour the tamarind juice through a strainer before use)
* ½ ounce or 10 dried chilies (soak in hot water for 5 minutes), or 3 tsp chilly powder
* 2 tsp turmeric powder
* 3 Tbsp sugar
* 1 tsp salt, or to taste
Sambal Recipe Instructions :
1. Blend the first six ingredients into a paste. If they do not blend easily, add about 3 tsp of oil to the mixture.
2. Heat 5 Tbsp oil in a wok / pan. When the oil is moderately hot, sauté the paste until it is fragrant. This should take about 15 minutes. Use only low heat and stir the paste constantly so that it does not stick to the wok/pan.
3. Add the tamarind juice and the sugar.
4. Let the paste cook while stirring occasionally. It is ready when oil from the paste floats to the top.
5. Ladle as much of the finished sambal as you want onto your main dish. Let the rest of the sambal cool before storing it in meal-sized portions for freezing.
* 10 chopped shallots, or 8 small chopped red onions
* 2 ounces or 8 fresh chilies, remove seeds and slice
* 5 cloves sliced garlic
* 1 stalk lemongrass thinly sliced (use only the bottom 3 inches of the stalk)
* ½ ounce tamarind (soak in a cup of water and pour the tamarind juice through a strainer before use)
* ½ ounce or 10 dried chilies (soak in hot water for 5 minutes), or 3 tsp chilly powder
* 2 tsp turmeric powder
* 3 Tbsp sugar
* 1 tsp salt, or to taste
Sambal Recipe Instructions :
1. Blend the first six ingredients into a paste. If they do not blend easily, add about 3 tsp of oil to the mixture.
2. Heat 5 Tbsp oil in a wok / pan. When the oil is moderately hot, sauté the paste until it is fragrant. This should take about 15 minutes. Use only low heat and stir the paste constantly so that it does not stick to the wok/pan.
3. Add the tamarind juice and the sugar.
4. Let the paste cook while stirring occasionally. It is ready when oil from the paste floats to the top.
5. Ladle as much of the finished sambal as you want onto your main dish. Let the rest of the sambal cool before storing it in meal-sized portions for freezing.
Chili shrimp sauce sambal – sambal petis recipe
Chili shrimp sauce sambal – sambal petis recipe
Petis is another concentrated, salty shrimp extract like terasi, but black in color, slightly sweet and has the consistency of molasses. You can find it in Asian grocery stores or substitute with Thai fish sauce if you must.
Sambal Recipe Ingredients
Grind all the ingredients to a rough paste. Serve in all small sauce dish with noodle dishes, especially those with shrimp.
Petis is another concentrated, salty shrimp extract like terasi, but black in color, slightly sweet and has the consistency of molasses. You can find it in Asian grocery stores or substitute with Thai fish sauce if you must.
Sambal Recipe Ingredients
- 8 green bird’s eye chilies, chopped
- 3 cloves garlic, sliced
- 1 teaspoon shrimp paste (petis)
- Salt to taste
Grind all the ingredients to a rough paste. Serve in all small sauce dish with noodle dishes, especially those with shrimp.
Sambal Udang Recipe (Prawn Sambal Recipe)
Sambal Udang Recipe (Prawn Sambal Recipe)
Sambal Recipe Ingredients :
Sambal udang is great with steamed white rice. In fact, the sambal sauce is so good that I can drench dollops of it with rice and eat it plain. It’s really appetizing and the shrimps are simply delicious.
Sambal Recipe Ingredients :
- prawns/shrimps,
- sambal,
- belacan,
- tamarind.
- shredded kaffir lime leaves
- petai (stinky beans),
Sambal udang is great with steamed white rice. In fact, the sambal sauce is so good that I can drench dollops of it with rice and eat it plain. It’s really appetizing and the shrimps are simply delicious.
SAMBAL (CHILI SAUCE)
SAMBAL (CHILI SAUCE)
Basically sambal is sauce made from chili as the main ingredients.
Sambal Recipe Ingredients :
- onion,
- Chili
- tomato,
- lime/lemon,
- galanggal,
- shrimp paste,
- lemon grass,
- garlic, etc.
- chili peppers
There is wide variance of sambal in Indonesia since every ethnic groups have their own preference of cooking. In this lens, I would like to share some Indonesian style sambal recipes. Its simple and easy to make. Try garlicky, spicy, lemony, full of flavor, fiery kick and mouth tingling Indonesian sambal. Its really appetizing. Share these recipes with family and friends. Take your cooking adventures to the next level with sambal. Enjoy..
sambal-ulek-recipe.
Sambal Ulek Recipe
Sambal Ulek Recipe
A great sambal recipe to try !
A great sambal recipe to try !
Ingredients:
Wash the chillies, then just remove the stalks, but not the seeds. Put the whole chillies into the jar of a blender, add about 1/2 tablespoon of vinegar then blend. (Warning, don't lift the lid straight off the blender jar and look in - you could get a major hit of chilli fumes! Let it settle before opening the lid, carefully.) If the chilli paste is too thick and chunky, add a little more vinegar, then blend again: it should become a smooth paste. Then stir in the salt. Keep the finished chilli paste or sambal in a sterilised jar in the fridge, ready to use whenever chillies are needed in a recipe. This is an Indonesian style chilli paste or sambal recipe, a great way to keep excess chillies you've harvested.
- 25 Chillies
- White vinegar (see method)
- 2 teaspoons Salt
Wash the chillies, then just remove the stalks, but not the seeds. Put the whole chillies into the jar of a blender, add about 1/2 tablespoon of vinegar then blend. (Warning, don't lift the lid straight off the blender jar and look in - you could get a major hit of chilli fumes! Let it settle before opening the lid, carefully.) If the chilli paste is too thick and chunky, add a little more vinegar, then blend again: it should become a smooth paste. Then stir in the salt. Keep the finished chilli paste or sambal in a sterilised jar in the fridge, ready to use whenever chillies are needed in a recipe. This is an Indonesian style chilli paste or sambal recipe, a great way to keep excess chillies you've harvested.
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