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
Haluskan cabai merah, terasi, bawang merah, dan tomat.
Panaskan minyak. Tumis bumbu halus, lengkuas, serai, daun salam, asam jawa, garam, dan gula merah.
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!!!
350 gr Red Chilli
100 gr Hot Chilli
400 gr Shallots
Salt, Sugar to taste
1 tsp Chicken Powder
Put red chilli, hot chilli and shallot in a blender. Blend it, don’t have to be smooth.
Heat oil in a pan. Pour chilli mixture into it.
Cook until change colour and oil come out. Add sugar, salt and chicken stock.
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.
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
Grind red chilli, hot chilli, shallot and garlic using grinder or you could just use blender/chopper.
Heat oil in a pan. Stir fry the ingredients and add salt, sugar, chicken stock (if you used it) to taste.
Cook for about 15 minutes.
Ready to serve. Or you could put it in a jar and keep in the fridge for about 2-4 weeks.
1 tablespoon coconut sugar (gula merah, gula Jawa)
seasalt as desired
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.