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Peanut Sauce
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Bajak Chilli Sauce (Sambal Bajak)
Ingredients:
8 red chillis, seeded and sliced
1 tsp. dried shrimp paste (terasi), toasted
¼ tsp. grated nutmeg
3 cloves garlic, peeled and sliced
6 shallots, peeled and sliced
1 tsp. salt
1½ tsp. chopped palm sugar
2 Tbs. oil
2 salam leaves
2 stalks lemongrass, bruised
½ inch galangal (laos), peeled and sliced
4 Tbs. tamarind juice
Instructions:
Grind with a mortar and pestle or blend the first 7 ingredients very finely. Heat the oil over medium high heat. Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant. Lastly, pour the tamarind
juice and let it simmer for about a minute and then leave to cool. Remove salam leaves, lemongrass and galangal before serving. Note: Keeps up to 1 week or longer if refrigerated.
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Dried Shrimp Chili Sauce (Sambal Terasi)
Ingredients:
15 red chilies, sliced and seeded
2 Tbs. dried shrimp paste
2 medium-sized tomato, chopped
2 small shallots, peeled and sliced
2 cloves garlic, peeled and bruised
2 Tbs. oil
1 tsp. sugar
1 Tbs. salt
1 Tbs. lime juice
Instructions:
Heat oil over medium heat and sauté the first five ingredients for approximately 2-3 minutes. With a mortar and a pestle, grind the sautéd ingredients along with the rest of the ingredients. Note: Keeps up to 1 week or longer if refrigerated
~~~~~~~~~~~~~~ Peanut Sauce (Sambal Kacang)
Ingredients:
3 cups deep-fried peanuts
4 cloves garlic, peeled and bruised
12 bird's eye chilies, sliced
3 inches kencur (like galangal), peeled and choped
3 kaffir lime leaves
½ cup sweet soy sauce
2 tsp. salt
6 cups water
1 Tbs. lime juice
Instructions:
Grind or blend the first four ingredients until coarse or fine depending whether you like it coarse or fine. Put all ingredients in a pan except the lime juice. Simmer over very low heat for approximately 1 hour, stirring to prevent sticking. Stir in lime juice just before use.
Note: Peanut sauce is used for variety of Indonesian main dishes, such as Mixed Vegetables with Peanut Sauce (Gado-Gado), Fresh Salad with Peanut Sauce (Keredok), Chicken Satay (Sate Ayam), etc.
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Shallot & Lemongrass Chilli Sauce (Sambal Matah)
Ingredients:
15 shallots
12-15 bird's eye chilies, sliced
4 cloves garlic, sliced finely
5 fragrant lime leaves, cut in fine shreds
4 stalks lemongrass, tender part only, very finely sliced
1 tsp. salt
1 Tbs. dried shrimp paste (terasi), roasted
¼ tsp. black peppercorns, finely crushed
2 Tbs. lime juice
¼ cup oil
Instructions:
Peel shallots and slice in half lengthwise, then cut in fine crosswise slices. Combine with all other ingredients and mix thoroughly for a couple of minutes before serving with chicken or fish. Note: Keeps up to 1 week or longer if refrigerated.
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Shallot Chilli Sauce (Sambal Bawang)
Ingredients:
20 shallots, peeled and sliced
12 red chilies, seeded and sliced
8 cloves garlic, peeled and sliced
1 tsp. salt
1 Tbs. dried shrimp paste (terasi), toasted
1 Tbs. lime juice
1 cup oil
Instructions:
Heat oil over medium high heat. Sauté all ingredients except for the lime juice for approximately 2-3 minutes. Cool, then add the lime juice.
Note: Keeps up to 1 week or longer if refrigerated.
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Soto Chilli Sauce (Sambal Soto)
Ingredients:
6 red chillis, boiled
10 bird's eye chillis, boiled
1 clove garlic, fried
3 candlenuts, fried
salt to taste
a pinch of sugar
lime juice
Instructions:
Grind/pound the red chillis, bird's eye chillis, garlic and candlenuts together until it forms a paste. Add the salt and sugar. Last, add 3 Tbs. water and lime juice to taste. Serve
Note: Keeps up to 1 week or longer if refrigerated.
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Sweet Chilli Sauce (Sambal Kecap)
Ingredients:
5 red chilies, sliced
4 small shallots, peeled and sliced
4 Tbs. sweet soy sauce
1 tsp. lime juice
Instructions:
Mix all ingredients well and ready to serve
~~~~~~~~~~~~~~ Sweet Soy Sauce (Kecap Manis)
This particular sauce is one of the most important ingredients used in Indonesian recipes. Below is the homemade recipe for this sweet soy sauce; however, this sauce in widely available in most Asian Food stores in the US. My recommendation is to look for sweet soy sauce that has the following brand:
Kecap Cap Bango or Kecap Manis ABC.
Ingredients:
2½ cups sugar
2¾ cups Chinese dark soy sauce
3 cloves garlic, cracked
½ tsp. star anise pods
2 salam (Indian Bay) leaves
2 pieces laos (galanggal)
½ cup water
Instructions:
Caramelize the sugar in a saucepan over low heat, stirring frequently. When the sugar has melted, add the soy sauce and all the other ingredients. Bring to a boil, and stir until the sugar has dissolved completely. Cook over low heat for 10 minutes. All this somewhat-thickened syrup to cool. Before
pouring it into one or more bottles, you have the choice of straining the sauce or not. Sweet soy sauce could last for several months if refrigerated. Makes approximately 2-3 cups.
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