Recipe: Yummy Sambal (Indonesian chilli sauce…extended)

Sambal (Indonesian chilli sauce…extended). Sambal Cabe Hijau Indonesian Green Chilli Sauce. I am from Indonesia and I love sambel! On this video I will teach you how to Make the Indonesian Sambel/Sambal (Traditional Hot Sauce) Watch my video on how.

Sambal (Indonesian chilli sauce...extended) Introducing Samal Asli which is Indonesian chilli sauce. This is good on any food such as french fries, fried rice, fried noodle, steak. Indonesian Sambal Recipe – Indonesia's Sambal oelek also spelled "ulek" recognized by International audience as the spiciest sauce ever created in the world. You can cook Sambal (Indonesian chilli sauce…extended) using 3 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Sambal (Indonesian chilli sauce…extended)

  1. Prepare 250 g of prepared sambal.
  2. It’s of Vegetable oil to your own liking. If your sambal is already oily enough for you, dont add any..
  3. It’s 2 kg of red peppers/capsicums – grilled and skins off. In Australia peppers are called 'capsicums'. Capsicum is the ingredient that makes peppers hot..

If you want to taste Sambal Oelek without obligation travel to Indonesia then the only solution is by makes your own Sambal Oelek. Finally, I found Habanero chilly in the supermarket near the house. Since that time, I often make my own delicious sambal sauce. Pound the chillies, shallots, garlic and tomato in a mortar and pestle until a fine paste.

Sambal (Indonesian chilli sauce…extended) instructions

  1. 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..
  2. Grill them well, burn them..
  3. Leave them until skin is black and blisters..
  4. Put them in a plastic bag and leave till cool, then peel the skins off. Throw the skins out..
  5. Chop the capsicums finely or you can blend them if you wish..
  6. Mix the chopped capsicums in with your sambal and add vegetable oil. I like mine very oily..
  7. 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..
  8. Fill your clean jars with the sambal, and prepare for canning, either water bath or pressure canner..
  9. 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..
  10. 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..

Heat a little oil in frypan and saute the paste stirring until fragrant. 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 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.

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