Sambal (Spicy Indonesian Chili Sauce)
Personally, I love spicy food. I put chili sauce in every meal such a chicken, rice, noodles… you named it. If Italian have a bunch of tomato sauce in a jar, then Indonesian have this Sambal. That’s why I always store a jar of chili paste in my kitchen.
Simple ingredients and super easy to make. This sambal will complete your amazing dish. Once I made this sambal in Denmark and my Danish friend who brave enough to eat spicy food loved it. Every time I visited him, he will asked me to make this magical jar for him to stored.
And special for you, I will teach you how to make it.
So, put on your gloves and let’s jump to it.
Sambal (Indonesian Chili Sauce)
Sambal is the perfect Indonesian chili sauce for every single meal. Not only delicious but the heat will spice up your energy and mood.
Ingredients
- 6 cloves Garlic
- 15 Shallot
- 10 Small red chili
- 5 Big red chili
- 1 Tomatoes
- ½ cup Vegetables oil
- 1 tbsp Chicken powder
- Salt
- Pepper
- Sugar
Instructions
- Chop garlic, shallot and chili one by one (you don't want mix it) Normally, we use mortar and pestle to smash all of the ingredient but since those two things are difficult to find in the west, we could just chop it. Personally I like to cut it with knive on the cutting board but you could use food processor for the speed up the process. Just make sure you don't over chop it until real fined. It supposed to have a chunk when you bite it.
- Next heat the pan with medium heat. When it is warm enough, put the oil. Do not wait until the oil is completely hot otherwise you are going to burn your garlic. Once garlic in, put shallot, following by the chili and seasoning with chicken powder, salt, pepper and sugar. Last, put chopped tomato and you need to cook all of this chili sauce in medium heat and mix it throughly to make sure it is not sticky in to the buttom of the pan. It takes about 15-20 minutes.
- Once it's done, wait until it is completely cool down before store it in a jar. The good amount of oil will keep this Sambal stay until 1 months. If you keep it in the fridge it will last until 2 month. But I believe, you will finish it just in 2 weeks 🙂Now, whenever you want to eat this Sambal, you could make it by yourself.
Notes
Cooking Tips :
- Wear gloves while handle all of this ingredient, because hey… this is chili 🙂
- Open your window while make this Sambal, believe me hehehe…
- In cooking process, when the chili sauce become bit dry you could add more cooking oil.
- Make sure your jar is dry before you put the Sambal. Any excess water could make this Sambal easy to moldy