Indonesian Sambal - Easy chilli paste / condiment (Vegan). Sambal is an Indonesian Chilli Paste typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic. Hey Everyone,This time, I am going to share how to make very easy and super spicy but very tasty Homemade Indonesian Spicy Chili Paste. A quick and easy recipe for Indonesian Sambal Ijo, which means Green Chilli Paste or Condiment.
Sambal is basically a hot chilli paste condiment.
There are probably hundreds of varieties out there, and truth be told, there isn't just one correct recipe.
Sambal Terasi is so easy to make at home, and a 'must-know' recipe for the budding home cook!
You can have Indonesian Sambal - Easy chilli paste / condiment (Vegan) using 11 ingredients and 5 steps. Here is how you cook that.
Ingredients of Indonesian Sambal - Easy chilli paste / condiment (Vegan)
- You need 400 gr of red chillies chopped.
- Prepare 20 of Thai chillies (optional).
- Prepare 15 of garlics chopped.
- It's 5-6 of shallots chopped.
- You need 2 of tomatoes or 10 cherry tomatoes.
- You need 1/2 of lime (or lemon) - use the liquid.
- Prepare 1 tbsp of Himalayan salt.
- You need 1 tbsp of white pepper.
- Prepare 2 tbsp of knorr chicken (this is optional).
- Prepare 1 cup of vegetable or sunflower oil (add when need it).
- Prepare 1/8 cup of Gula jawa/brown sugar.
With a few simple ingredients, you will never have to. Sambal is essentially a spice paste made with chilli and has long been a cornerstone of Indonesian dining. This versatile Indonesian sambal Balado is good as a condiment to many other Indonesian recipes and now you can make it without much fuss with this easy recipe. Sambal Tauco Udang Cabe Ijo (Shrimp with Bean Paste and Green Chili).
Indonesian Sambal - Easy chilli paste / condiment (Vegan) instructions
- 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..
- 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..
- 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..
- 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..
- If you dont want too spicy, dont use seed of chillies and use more tomatoes..
Add a little bit of chili soaking water to make it easier to grind. Heat a large pot in medium high temperature. Add a little bit more of chili soaking water if it sticks to the wok or pot. Sambals, or Indonesian chilli sauces, are central to Indonesian cuisine. There are literally hundreds of types, and I would say sambal terasi (or Indonesian shrimp paste sambal) is the most ubiquitous of all.