MyGourmetConnection

Other varieties are Sambal Bajak, which adds shallot to the chili mixture for additional flavor, Sambal Trassi (Terasi), which adds tomato, shallots, shrimp paste and lime juice to the red chiles, and Sambal Lado, still another variety that uses green chiles as opposed to red, as well as shallots, dried anchovies and lime juice. Surprisingly, not every sambal is fiery hot. Sambal Kachang is a sweet, mild peanut sauce, commonly used on salads.

There are a number of ready-made sambals available in Asian markets and some supermarkets, but it is certainly easy enough to make your own if you choose. Traditional preparation is done with a mortar and pestle, and many say that this is the only way to achieve authentic taste, but a food processor will do the trick as well.

Here is a basic recipe for Sambal Oelek:

Ingredients ~
1/2 lb red chili peppers
1 teaspoon salt
1 teaspoon rice vinegar
1/2 teaspoon sugar
1 teaspoon oil

Preparation ~
Heat a skillet over medium heat and add the whole chilies. Cook, tossing occasionally for about 3 minutes. Allow them to cool slightly, rough chop them (for a little less heat, remove the seeds) and add them to a food processor. Add the remaining ingredients and pulse until smooth. Adjust the seasonings to taste but be cautious - this is a fiery concoction!

If you enjoyed this post, please feel free to share ~

→ Return to category: Foods Of The World

• Related Terms:
• Asian food
• condiments
• hot sauce
• Indonesian cuisine
• sambal