Sambal Bawang

 

 

Got to clean up refrigerator because we plan to have a long holiday. I had 2 pack of red chilli and 1 pack of hot chilli left in it. Think about something that can use for so many cooking recipe. And yes, sambal is the one that will do it. You can use in balado recipe, for cooking nasi goreng (fried rice) or sambal goreng kentang/udang/hati. So let’s do it!!!

 

Ingredients:

  • 350 gr Red Chilli
  • 100 gr Hot Chilli
  • 400 gr Shallots
  • Salt, Sugar to taste
  • 1 tsp Chicken Powder
  • Vegetable Oil

 

Methods:

  1. Put red chilli, hot chilli and shallot in a blender. Blend it, don’t have to be smooth.
  2. Heat oil in a pan. Pour chilli mixture into it.
  3. Cook until change colour and oil come out. Add sugar, salt and chicken stock.
  4. Cook again for about 5 minutes.
  5. Ready to serve.

Sambal Bawang

sambal bawang

 

Some Indonesian love to eat with sambal, including me (of course, lol). This kind of sambal are really hot. You could reduce the use of hot chilli or you could just use red chilli if you don’t like it hot. But don’t forget to discard the seed because it’s reduce the heat as well. You could just eat sambal with warm rice and dried fish and raw veggie. Indonesian people said “nikmat bangeettttt” (so delish). We could consume lots of rice and it’s not good for my weight, lol. So don’t make sambal too often.

SAMBAL BAWANG

Ingredients:

  • 50 gr red chilli
  • 15 hot chilli
  • 5 cloves indonesian shallot or 1 onion/red onion (here I used only 1-2 shallot, because shallot that i found in here has bigger size compare to indonesian shallot)
  • 3 cloves garlic
  • 1 tbs sugar
  • 2 tsp salt
  • 1/2 tsp chicken stock (if you like)
  • 2-3 tbs canola oil

Methods:

  1. Grind red chilli, hot chilli, shallot and garlic using grinder or you could just use blender/chopper.
  2. Heat oil in a pan. Stir fry the ingredients and add salt, sugar, chicken stock (if you used it) to taste.
  3. Cook for about 15 minutes.
  4. Ready to serve. Or you could put it in a jar and keep in the fridge for about 2-4 weeks.