Recipe: Delicious Indonesian Sambal – Easy chilli paste / condiment (Vegan)

Indonesian Sambal – Easy chilli paste / condiment (Vegan). Sambal Oelek, Goreng, Ikan & more. Learn how to make this Green Chili Paste. An Indonesian loanword originating in Javanese, sambal translates to "condiment" (oelek, meanwhile, refers to the Indonesian ulek, a mortar-and-pestle-like stoneware tool used to make all manner of pastes).

Indonesian Sambal - Easy chilli paste / condiment (Vegan) This chili sauce is especially great with fried food, such as ayam goreng/fried chicken , bakwan/fritters , bakso goreng/fried meatballs , tahu goreng/fried tofu or perkedel/potato. See more ideas about Sambal recipe, Sambal, Indonesian food. Sambal is basically a hot chilli paste condiment. You can cook Indonesian Sambal – Easy chilli paste / condiment (Vegan) using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Indonesian Sambal – Easy chilli paste / condiment (Vegan)

  1. Prepare 400 gr of red chillies chopped.
  2. You need 20 of Thai chillies (optional).
  3. Prepare 15 of garlics chopped.
  4. It’s 5-6 of shallots chopped.
  5. Prepare 2 of tomatoes or 10 cherry tomatoes.
  6. You need 1/2 of lime (or lemon) – use the liquid.
  7. It’s 1 tbsp of Himalayan salt.
  8. It’s 1 tbsp of white pepper.
  9. It’s 2 tbsp of knorr chicken (this is optional).
  10. Prepare 1 cup of vegetable or sunflower oil (add when need it).
  11. It’s 1/8 cup of Gula jawa/brown sugar.

There are probably hundreds of varieties out there, and truth be told, there isn't just one correct recipe. But you would typically start off with a base known as sambal oelek (or sambal ulek), which is chillies (red or green) crushed down in a mortar and pestle with salt. A popular condiment in Malaysia, Indonesia, and Singapore, sambal is a sauce made from chilies, spices, herbs, and aromatics. It has a complex flavor that is all at once earthy, spicy, and hot.

Indonesian Sambal – Easy chilli paste / condiment (Vegan) instructions

  1. Below is the inggredients (not all of them), that is how Gula jawa looks like, it usually in cylinder. The other one is brown sugar..
  2. Heat the wok, add the oil. Meanwhile, Blends all the inggredients with blenders (I like to do this till smooth, some people prefer this not too smoth, up to you). Start cooking. As guideline, the paste should be swimming in oil (see picture), This will take about an hour-1.5hours in medium heat. Stirred occasionaly (I start with 30 minutes in timer, and gradually move to 15 minutes to stirred). sometimes add more oil in the process..
  3. After 1 hour this how it should looks like, darker and a bit shiny. This is when you taste and add any that missing (su gar, salt, etc) the paste should gradually lost all the water and you can see the oil start separating. It usually took about 1.5hr for me. And it will last me for more then 2 month in fridge..
  4. Note 1. I used thai chillies, this is optional 2. Sugar type can be anything from as simple as white sugar, originally this used Gula jawa which means coconut sugar (palmyra palm) or we also used palm sugar (this can be found in asian supermarket). This can be subtitute with brown sugar. Fyi: This is not the same as jaggery (as this taste more sour, but you can of course try using it). 3. You can freeze this, I prefer to freeze in batches, that I know I would finish in a couple of weeks..
  5. If you dont want too spicy, dont use seed of chillies and use more tomatoes..

The traditional way of grinding the spices to make the sambal starter paste is to use a stone mortar and pestle. The ingredients are placed in the mortar (the bowl) and, with the hand moving in a. Both always brings back memories of my mom, because she always have to have sambel with her meals. Sambal Oelek is a Southeast Asian chili paste that varies from country to country but generally consists of red chilies, shallots, ginger, garlic, lime and lemongrass. The mixture is then ground up and can be added to soups, noodle dishes, meat marinades, etc.

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