Recipe of Favorite Sambal (Indonesian chilli sauce...extended)
Sambal (Indonesian chilli sauce...extended). Indonesian Sambal Recipe - Indonesia's Sambal oelek also spelled "ulek" recognized by International audience as the spiciest sauce ever created in the world. Here is how you achieve it. Indonesian Sambal Recipe - Indonesia's Sambal oelek also spelled "ulek" recognized by International audience as the spiciest sauce ever created in the world.
A dollop of it goes great with mostly all the Asian dishes. 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. Sambal or loosely translated as chili sauce, is deeply rooted in Indonesian cuisine.
Hello, I'm Shirley. Today, we're going to make sambal (indonesian chilli sauce...extended) recipe. Never skip today's recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Sambal (Indonesian chilli sauce...extended) Recipe
Sambal (Indonesian chilli sauce...extended) is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It's simple, it's fast, it tastes delicious. They're fine and they look fantastic. Sambal (Indonesian chilli sauce...extended) is something which I have loved my whole life.
Sambal (Indonesian chilli sauce...extended) is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It's appreciated by millions every day. Sambal (Indonesian chilli sauce...extended) is something which I've loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook sambal (indonesian chilli sauce...extended) using 3 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Sambal (Indonesian chilli sauce...extended):
- Prepare 250 g of prepared sambal.
- Prepare of Vegetable oil to your own liking. If your sambal is already oily enough for you, dont add any..
- Make ready 2 kg of red peppers/capsicums - grilled and skins off. In Australia peppers are called 'capsicums'. Capsicum is the ingredient that makes peppers hot..
Instructions to make Sambal (Indonesian chilli sauce...extended):
- 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..
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