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
2 1/2 cups sugar
2 3/4 cups Chinese dark soy sauce
3 cloves garlic, cracked
1/2 tsp. star anise pods
2 salam (Indian Bay) leaves
2 pieces laos (galanggal)
1/2 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.
Garam Masala
(Ground Mixed Spices)
Ingredients
115 g (4 oz.) coriander seeds, washed and dried
55 g (2 oz.) cumin seeds, washed and dried
2 tablespoons black pepper
1 tablespoon white pepper
3 teaspoons cardamom seeds
30 g (1 oz.) cinnamon bark, broken into small pieces
2 teaspoons cloves
3 nutmegs
Directions
Spread the
ingredients in a large aluminum tray. Heat under a warm grill till fragrant
and very lightly browned - do not allow to darken. Grind mixture, while still
warm, in a coffee grinder till very fine. Keep in an air-tight bottle and
store in fridge.
Sambal Limau
Ingredients
4 red peppers
2 tsp belacan ( shrimp paste )
2 limau fruits*
Palm sugar and salt to taste
Directions
Grind the peppers, belacan, salt, and palm sugar ( not too fine ).
remove the seeds from the limau's and press it ( into the paste ) to get
the juice and mix well.
Serve it with fresh salads or crispy fried fish/chicken.
* Limau is still family from lemon but it is smaller than a normal lemon
( as big as cherry ). It has dark green collour and it's give very special
flavour. If you can not find it in a Indonesian food shop, you can replace
the fruit with 2 fresh lemon leaves, chop it fine and add 2 tsp lemon juice
on your sambal.
Rudy's Sambal
Ingredients
250g red (spanish) peper, seeds free
1 big onion
2 cloves garlic
2 medium tomatoes
1 tsp terasi (shrimp paste)
1 dsp ebie (dried shrimp), soaked in hot water
2 cm of laos
1 salam leaf
salt
palm sugar
1/2 cup of corn oil for frying
Directions
* Blend/grind all ingridients except the laos and salam leaf in the food
processor until smooth paste.
* fry the chilly paste in a pan with hot oil and put the laos and salam
leaf, give 1/2 cup extra of hot water on it.
* stiring about every 3 minutes untill it get nice thick and slightly paste.
Peanut Sesame Sauce
6 Tbsp. peanut butter
1/4 cup water
3 Tbsp. light soy sauce
6 Tbsp. dark soy sauce
6 Tbsp. tahini (sesame paste)
1/2 cup dark sesame oil
2 Tbsp. sherry
4 tsp. rice wine vinegar
1/4 cup honey
4 medium cloves garlic, minced
2 tsp. minced fresh ginger
1-2 Tbsp. hot pepper oil (see instructions below)*
1/2 cup hot water
Directions
combine all ingredients except hot
water in a blender or food processor fitted with steel blade
and blend until smooth. Thin with hot water to consistency
of whipping cream.
Sauce for Duck/Mango Salad
3 Tbs water
Half tsp salt
One to 2 tsp sugar
Half tsp sesame oil
Half Tbs tomato ketchup
One tsp chilli sauce
One-and-a-half tsp cornflour
One-and-a-half Chinese plum sauce or apricot jam
2 tsp vegetable oil
Directions
Mix all the sauce ingredients together except for the oil and plum sauce. Heat oil in a wok and add the mixture, stir well till sauce thickens, add plum sauce or apricot jam and turn off heat. Cool in the fridge.
To serve, pour the sauce over the duck at the
table and all the guests should toss the salad together.
Chili Crab Sauce
Ingredients
3 Tbs tomato ketchup
One-and-a-half Tbs sugar, according to taste
Quarter tsp salt
3 cloves of garlic
One tsp pounded salted brown soya bean paste
One cup water
One-and-a-half tsp cornflour
Half tsp rice or malt vinegar of freshly squeezed lime juice
Quarter tsp dark soya sauce
Directions
Mix sauce ingredients except for the vinegar or lime juice.
Heat wok, add oil and when hot, add the garlic, stir fry for
one minute, add chillies, stir fry for another minute and add
crab or lobster pieces.
Spicy Chicken Sauce
Ingredients
1 star aniseed
1/2 tsp brown peppercorn
1/2 tsp clove
1 piece cinnamon stick
1 cardamom
1/4 dried tangerine peel
5 cups water
2 tbsp sugar
Directions
Bring spicy sauce to the boil until 4 cups of water is left.
Strain. Add light soy sauce and sugar. Bring to the boil again.
Put chicken in spicy sauce. Simmer over low heat for 20
minutes.
Can be used for baking or grilling, too!
Fresh Petai Sambal
Seeing piles of fresh petai in the markets in Kuantan, Malaysia, was exciting. I usually make do with bottled or canned ones. The market stalls offered both the twisted whole beans and the bright green seeds removed from the pods. I bought the latter and created a sambal which featured those flavours (Indian, Chinese, Nonya) which come together so harmoniously in the food of Malaysia. Serve as an accompaniment to rice and other dishes.
Serves 6-8.
Ingredients
3 tablespoons peanut oil
1 sprig fresh curry leaves
2 tablespoons chopped garlic
1 tablespoon chopped fresh ginger
12 sliced hot chillies
1 teaspoon dried shrimp paste (blacan)
1 tablespoon finely grated ginger
1 tablespoon mild chilli paste
3 tablespoons salted yellow beans
4 tablespoons dark roasted coconut,
finely ground
500 g/1 lb fresh petai seeds or canned petai, drained
1 tablespoon palm sugar or brown sugar
1 torch ginger bud, very finely sliced
or 4 tablespoons chopped Vietnamese mint
Directions
Heat oil and toss in curry leaves. After 30 seconds add chopped garlic and ginger and sliced chillies and stir-fry for 1 minute. Add blacan and fry, crushing it against the wok with back of frying spoon.
Add grated ginger and chilli paste, salted yellow beans and roasted coconut. Add the petai and 1/2 cup water, stir into the spice mixture, cover and simmer for about 10 minutes or until petai are tender. Stir in sugar. Serve sprinkled with sliced ginger bud.
Red Coconut Sambal
Ingredients
75 g/2 1/2 oz/1 cup fresh grated
or desiccated coconut
1 teaspoon salt
1 teaspoon chilli powder or to taste
2 teaspoons paprika
2 teaspoons pounded Maldive fish or dried prawns
1 small onion, finely chopped
2 tablespoons lime or lemon juice
If using desiccated coconut, sprinkle with
3 tablespoons hot milk or water and toss to moisten.
Directions
Combine all ingredients in a bowl and mix well, rubbing ingredients together. Serve in a small bowl, and if liked add a fresh chilli, finely chopped.
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