Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sambal (indonesian chilli sauce…extended). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Introducing Samal Asli which is Indonesian chilli sauce. This is good on any food such as french fries, fried rice, fried noodle, steak. I am from Indonesia and I love sambel!
Sambal (Indonesian chilli sauce…extended) is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Sambal (Indonesian chilli sauce…extended) is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have sambal (indonesian chilli sauce…extended) using 3 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Sambal (Indonesian chilli sauce…extended):
- Take 250 g prepared sambal
- Take Vegetable oil to your own liking. If your sambal is already oily enough for you, dont add any.
- Make ready 2 kg red peppers/capsicums - grilled and skins off. In Australia peppers are called 'capsicums'. Capsicum is the ingredient that makes peppers hot.
The top countries of supplier is China, from which the. Indonesian sambals uses fresh chillies, and the most used kind is chilli peppers or locally called "cabai merah". This kind of chillies usually has a medium thick body taste, with moderate pungent and hotness, and creates that warm sensation on the back of your mouth and your tongue. This sauce is really hot, but the sweetness plays off the heat very well.
Steps to make Sambal (Indonesian chilli sauce…extended):
- Slice the capsicum and roast under the oven grill. I also lightly oil the slices. It makes the skin come off easier. You can use BBQ grill for this step.
- Grill them well, burn them.
- Leave them until skin is black and blisters.
- Put them in a plastic bag and leave till cool, then peel the skins off. Throw the skins out.
- Chop the capsicums finely or you can blend them if you wish.
- Mix the chopped capsicums in with your sambal and add vegetable oil. I like mine very oily.
- Put into pan or wok and heat thru. I open my doors/windows whatever ventilation you have for this step. Sambal cooking smell does invade the house. Fill your jars or container. From here you can put into fridge for immediate use (will keep in fridge for at least 1 month but mine is all gone by then 😆) or prepare for canning… step 8.
- Fill your clean jars with the sambal, and prepare for canning, either water bath or pressure canner.
- I pressure canned mine for 60 mins at 10lbs pressure. This was because the sambal has some 'belacan' (shrimp or prawn paste) in the content and that is low acid.
- My 4 oz jars are the perfect size for this batch as I do give a lot of sambal to friends. You can use any preserving jar up to a quart size and adjust your pressure cooking time accordingly. Or if your sambal has no low acid contents you can just water bath them.
Use as a general condiment like Thai Sriracha sauce. Sambal Matah Recipe, an Indonesian raw, spicy shallot and chilli salsa or condiment from the island of Bali. In the kitchen, the flower is usually used while still closed as a bud, and sliced thinly. It's known as kecombrang in Bahasa Indonesia (Indonesian) and bunga kantan in Bahasa Malaysia. Sambal Kacang is the most common Sambal in Indonesia.
So that is going to wrap this up with this exceptional food sambal (indonesian chilli sauce…extended) recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
