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Sambals of Indonesia
Sambal
Tomat
Ingredients
-
Cabe Rawit (birds eye chillies)
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Garlic
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½ Onion
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Terasi (shrimp paste) -- Optional
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Daun Jeruk Purut (Kaffir lime leaves)
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Lemon juice on half a lemon
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½ Teaspoon sugar
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Salt
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1 Ripe tomato
Preparation:
Grind all the ingredients together into a paste.
Sambal Lombok Hijau
Ingredients
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Onion
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Terasi (shrimp paste)-- Optional
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Lombok Hijau (Green peppers), sliced
finely
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Lengkuas (laos, galangal)
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Asam (Tamarind)
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Sugar
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Salt
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Cabe rawit (birds eye chilli), alternately
if you do not like it hot you could use red capsicums
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Daun Salam
Preparation:
Fry the onion, until golden brown, add the Lombok hijau, Daun salam, and
lengkuas, and fry until the lombok has softened
Grind the cabe rawit or the capsicum with the terasi.
Fry this with the onions and lombok. Add salt and sugar.
Let simmer until the oil floats to the top. Cool and bottle in clean
sterilised jars.
Sambal ulek
Ingredients
Preparation:
Grind all ingredients together.
Sambal Kacang
Ingredients
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3 shallots, minced
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1 tablespoon minced garlic
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1 teaspoon minced ginger
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1 tablespoon vegetable oil, peanut
preferred
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1 cup chicken broth
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½ cup peanut butter, either crunchy or
smooth
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3 tablespoons lime juice, fresh preferred
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1 tablespoon crushed dried piquin chiles
or substitute Sambal Oelek
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1 tablespoon soy sauce
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1 tablespoon brown sugar
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2 teaspoons Asian fish sauce
Preparation:
Heat the oil in a heavy skillet over medium high heat. Add the shallots,
garlic, and ginger and saute until the onions are soft and transparent but not
browned, about 5 minutes.
Add the chicken broth, raise the heat, and bring to a boil. Reduce the heat
and stir in the remaining ingredients. Simmer the sauce, uncovered, for 10 to
15 minutes until thickened.
Serve the sambal warm or at room temperature. Do not refrigerate or the peanut
butter will congeal and the flavors will not blend.
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