Sambal Bajak

 

Sambal Bajak

Bahan:
12 buah cabai merah keriting
1 1/2 sendok teh terasi
2 butir bawang merah
1 buah tomat
1 cm lengkuas, dimemarkan
1 batang serai, dimemarkan
2 lembar daun salam
1 sendok makan asam jawa
1/2 sendok teh garam
2 sendok teh gula merah
5 sendok makan minyak goreng, untuk menumis
50 ml air

Cara membuat:

  1. Haluskan cabai merah, terasi, bawang merah, dan tomat.
  2. Panaskan minyak. Tumis bumbu halus, lengkuas, serai, daun salam, asam jawa, garam, dan gula merah.
  3. Tambahkan air. Masak sampai mengering.

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.

 

 

 

 

Sambal Bawang

Sambal Bawang

Recipe by Peppy Nasution

Ingredients:

250 grams red chilies, discard the seed

50 grams small hot chili

300 grams shallots

50 grams cloves garlic

120 ml sunflower oil

salt

2 – 3 tbs ground dried shrimp

Methods: 

  1. In a pan, stir fry whole chilies, shallots and garlics until wilted. Remove from the pan and drain. Leave the oil in the pan.

  2. In a food processor, add the sauted chilies-shallot mixture with salt and ground dried shrimp and process.

  3. Re-heat the pan with oil, transfer the grinded chilies and shallot mixture. Stir fry until done or the colour change to darken. Cool down at a room temperature.

  4. Put into a jar and keep it in the fridge.

You could find the original recipe here.

Sambal Bajak

Ingredients:

 

150 grams Thai red chilies

75 grams cherry tomatoes

100 grams shallot

50 grams cloves garlic

5 candlenuts

1 tablespoon terasi (dried shrimp paste)

1 tablespoon coconut sugar (gula merah, gula Jawa)

seasalt as desired

oil

 

Method:

1. In a high heat, roast chilies, cherry tomatoes, shallot, garlic, candlenut and dried shrimp paste until the aroma comes out to the air.

2. Grind the roasted ingredients until a little bit smooth. You can use food processor or mortar to grind them. I always used a food processor to make it easier and especially if I make it in large amount like the one in this recipe.

3. In a pan, heat up the oil and stir fry the spice paste in the vegetable/canola/sunflower oil for a few minutes, then add the seasalt and coconut sugar. Keep stirring until the liquid evaporates and the colour turns darker (dark red).

4. Ready to serve. Or you can keep it in a jar and put in the fridge.