Sambal (Indonesian chilli sauce...extended). Pound the chillies, shallots, garlic and tomato in a mortar and pestle until a fine paste. Heat a little oil in frypan and saute the paste stirring until fragrant. I am from Indonesia and I love sambel!
If you ever try this sauce, of course, you will.
Sambal Matah Recipe, an Indonesian raw, spicy shallot and chilli salsa or condiment from the island of Bali.
So Sambal Matah is just one of a gazillion spicy condiments, salsas and chilli pastes found in South East Asia.
You can cook Sambal (Indonesian chilli sauce...extended) using 3 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Sambal (Indonesian chilli sauce...extended)
- You need 250 g of prepared sambal.
- You need of Vegetable oil to your own liking. If your sambal is already oily enough for you, dont add any..
- You need 2 kg of red peppers/capsicums - grilled and skins off. In Australia peppers are called 'capsicums'. Capsicum is the ingredient that makes peppers hot..
It is raw and reminds me of the Mexican Pico de Gallo or Salsa Fresca. 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. There are more varieties of Sambal in Indonesia, and there are tendency that these sambals are However, from my experience, I could probably say that Indonesian sambal sauces are generally hotter than those in Malaysia and Singapore (and Brunei a. This sauce is really hot, but the sweetness plays off the heat very well.
Sambal (Indonesian chilli sauce...extended) step by step
- 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..
- Grill them well, burn them..
- Leave them until skin is black and blisters..
- Put them in a plastic bag and leave till cool, then peel the skins off. Throw the skins out..
- Chop the capsicums finely or you can blend them if you wish..
- Mix the chopped capsicums in with your sambal and add vegetable oil. I like mine very oily..
- 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..
- Fill your clean jars with the sambal, and prepare for canning, either water bath or pressure canner..
- 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..
- 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..
Note: Peanut sauce is used for variety of Indonesian Meat Dishes, such as Mixed Vegetables with Peanut Sauce (Gado-Gado), Fresh Salad with Peanut Sauce (Keredok), Chicken Satay (Sate Ayam), etc. Sauces for dipping, chilli slathered and drizzled on everything we're eating - we wouldn't have it any other way. (Photography by Delfina Utomo). For the mild ones By now, you should already know that if you can't handle the heat but still want in on the hot sauce action. A hot & spicy Indonesian Chili Sauce made from a blend of tomatoes, chiles, vinegar, sugar and spices. This ketchup-like sauce is a great condiment and is perfect for dipping appetizers, and can be added to any fried rice or noodle dish.