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
Dried Shrimp Chili Sauce (Sambal Terasi)
Ingredients
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 coarsed 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 Meat Dishes, such as
Mixed Vegetables with Peanut Sauce (Gado-Gado), Fresh Salad with Peanut
Sauce (Keredok), Chicken Satay (Sate Ayam), etc.
Shallot Chili Sauce (Sambal Bawang)
Ingredients
20 shallots, peeled and sliced
12 red chilies, seeded and sliced (be cautious!)
8 cloves garlic, peeled and sliced
1 tsp. salt
1 Tbs. dried shrimp paste (terasi), toasted
1 Tbs. lime juice
1 cup oil
Directions
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.
Soto Chili Sauce (Sambal Soto)
Ingredients
6 red chilies, boiled
10 bird's eye chilies, boiled
1 clove garlic, fried
3 candlenuts, fried
salt to taste
a pinch of sugar
lime juice
Directions
Grind/pound the red chilies, bird's eye chilies, garlic and candlenuts
together until it forms a paste. Add the salt and sugar.
Last, add 3 Tbs. water aand limejuice to taste. Serve
Note: Keeps up to 1 week or longer if refrigerated.
Sweet Chili Sauce (Sambal Kecap)
Ingredients
5 red chilies, sliced
4 small shallots, peeled and sliced
4 Tbs. sweet soy sauce
1 tsp. lime juice
Directions
Mix all ingredients well and ready to serve...easy, huh?
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
Directions
Carmelize 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.
Sambal Oelek
Ingredients
1 Dozen red chillies
1/2 t Shrimp paste
1/2 t Salt
1 T Tamarind juice
Directions
Pound chillies, shrimp paste and salt together in a mortar. Stir in
tamarind juice.
Alternatively, blend all ingredients in a blender.
** This mixture is an ingredient used in most Indonesian dishes. It can be
kept in the refrigerator for several weeks.
Aubergine Sauce (Sambal Terong)
Yield: 6 servings
Ingredients
2 sm Aubergines
1 lg Spanish onion
4 Cloves garlic
1 tb Vegetable oil
2 ts Chilli powder
1 sl Terasi
1 ts Brown sugar
2 lg Tomatoes
Directions
Slice the aubergine and sprinkle it with salt; leave to stand for
half an hour, then rinse and dry. Cut up the tomatoes and remove the
seeds.
Crush the terasi and garlic together. Slice the onion thinly, and fry
until slightly brown. Add the garlic and terasi, the sugar and the
chilli powder. Put in the aubergine, and mix well. Add the tomatoes,
cover the pan, and continue cooking gently for 5 minutes. Taste, and
add salt if necessary. Then put the mixture into a pudding basin and
steam it for 20 minutes.
If you want this relish to be really hot--spicy hot--then take 4 green
chillis, seed them and chop finely, and put them into the frying-pan
at the same time as the onions. Alternatively, use dried red chillis:
soak them for at least 15 minutes and put them into the mixture,
whole, when everything goes into the basin for steaming.
This is a relish which can be used hot or cold.
Sambal Dabo Lilang
Ingredients
1 md Onion, cut into
-thin strips
1 sm Tomato (ripe),
-cut into small cubes
1 t Basil (fresh),
-chopped fine
1 Lime rind, chopped
-into tiny pieces
1/4 c Lime juice (fresh)
1 sm Hot red chili (fresh),
-stemmed, seeded, cut
-into thin strips
1 sm Hot green chili (fresh), -stemmed,
seeded, cut -into thin strips
Directions
Mix all of the ingredients together in a bowl. Let it sit for several
hours, stirring occasionally.
Base Gede
(Basic Spice Paste)
Ingredients
300 gr large red chili halved, seeded and chopped
100 gr garlic, peeled and chopped
75 gr ginger, peeled and chopped
500 gr shallot, peeled and chopped
75 gr laos, peeled and chopped
100 gr kencur root, peeled and chopped
175 gr fresh turmeric, peeled and chopped
2½ tbsp dried shrimp paste, roasted
2½ tbsp coriander seed crushed
75 gr candlenut
1¼ tbsp black pepper corn crushed
2½ pinch nutmeg, freshly grated
8 cloves
150 ml coconut oil
250 water
¾ tbsp salt
Directions
Combine all ingredients except water in food processor and grind coarsely. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color.
Cool before using.
Base Be Siap
(Spice Paste For Chicken)
Ingredients
225 gr shallots, peeled
125 gr cloves garlic, peeled
50 gr kencur root, peeled and chopped
60 gr laos, peeled and chopped
100 gr candlenuts
125 gr fresh turmeric, peeled & chopped
50 gr bird's eye chilies, finely sliced
50 gr chopped palm sugar
150 ml coconut oil
2 stalks lemon grass, bruised
3 salam leaves
250 ml water
¾ tbsp salt
Directions
Grind all ingredients except lemon grass, salam leaves and water, coarsely in food processor. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.
Cool before using.
Base Be Sampi
(Spice Paste For Beef)
Ingredients
250 gr large red chili, seeded and peeled
40 gr bird's eye chili, finely sliced
50 gr garlic, peeled and chopped
200 gr shallot, peeled and chopped
50 gr ginger, peeled and chopped
150 gr laos, peeled and chopped
2½ tbsp black pepper corn crushed
2½ tbsp coriander seed crushed
100 gr candlenut
40 gr palm sugar, chopped
150 ml coconut oil
250 ml water
3 salam leaf
¾ tbsp salt
Directions
Combine all ingredients except salam leaf, water and salt, place in food processor and grind coarsely. Place ground ingredients in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color.
Set aside and cool.
Base Be Pasih
(Spice Paste For Seafood)
Ingredients
450 gr large red chilies, seeded & chopped
50 gr cloves garlic, peeled & chopped
½ cup spice paste for seafood
225 gr shallots, peeled and chopped
175 gr fresh turmeric, peeled & chopped
200 gr medium-sized tomato, halved and seeded
100 gr ginger, peeled and chopped
125 gr candlenuts
2 tbsp coriander seeds, crushed
2½ tsp dried shrimp paste (terasi), roasted
150 ml coconut oil
2½ tbsp tamarind pulp
50 ml water
¾ tbsp salt
3 salam leaves
2 stalks lemon grass, bruised
Directions
1. Combine all ingredients except tamarind pulp, salam leaves and lemon grass, salt and water in food processor and grind coarsely.
2. Place ground ingredients in heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.
Cool before using.
Sambel Sere Tabia
(Fried Bird's Eye Chilies)
Ingredients
25 bird's eye chilies finely sliced
60 ml Coconut oil
1½ tsp dried shrimp paste
¼ tsp salt
Directions
Heat oil in saucepan until smoking hot. Crumble dried shrimp paste and combine with ¼ tsp salt.
Add chilies, shrimp paste and salt to the oil, stir over heat for 1 minute and then remove from heat and allow cool Store sauce in an airtight container for up to one week in refrigerator.
Sambal Matah
(Raw Shallot & Lemongrass Sambal)
Ingredients
15 shallots, peeled, cut in half and finely sliced
4 cloves garlic, cut in half & sliced
15 small sliced chilies
5 lemon leaves (daun limau) chopped very fine
1 tsp roasted shrimp cake (terasi), finely grated
4 stalks lemon grass, bruised and very finely sliced
1 tsp salt
¼ tsp ground black pepper
2 tbsp freshly squeezed limejuice
80 ml coconut oil
Directions
1. Combine above ingredients in deep bowl and mix well for 5 minutes.
2. Season to taste with salt and pepper.
Note: If you sauté finished sauce for two minutes over medium heat will enhance the beautiful flavor of this delicate sauce.
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