Indonesian Sambal Sauce Recipes
CHILI SAMBAL (INDONESIAN HOT PEPPER SAUCE)
Also known as Sambal Oelek, this fiery sauce is used as an accompaniment for many dishes or as a sauce in a main dish. You'll find a lot of Indonesian recipes call for it, as well as some Thai dishes. The Thai version, though, as I've found with many Thai recipes, ends up using a few more ingredients, like lemongrass. The Indonesian version is nice and simple, though, and packs a bigger punch in my opinion, and the hotter the chilies you use, the better!
Provided by Cluich
Categories Sauces
Time 25m
Yield 1 lb.
Number Of Ingredients 3
Steps:
- Place the seeded chilies in a pot of boiling water, and cook for 7 or 8 minutes, then drain and run through a food processor, making sure not to make it too smooth (you don't want it too watery).
- Transfer the chili paste into a screw-top glass jar and stir in the salt. Screw on the lid and store in the refrigerator for later use. It should keep for several weeks.
Nutrition Facts : Calories 199.5, Fat 2.1, SaturatedFat 0.2, Sodium 4693.9, Carbohydrate 44, Fiber 7.1, Sugar 24.2, Protein 9.2
INDONESIAN SAMBAL SAUCE
This sauce is really hot, but the sweetness plays off the heat very well. Use as a general condiment like Thai Sriracha sauce.
Provided by profken
Categories Sauces
Time 25m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients in a blender.
- Blend at high speed until ingredients are well chopped and blended.
- Pour mixture into a saucepan and bring to a boil, stirring frequently.
- Reduce heat and simmer, stirring frequently, until sauce is reduced by half, around 10-15 minutes. Sauce should be thick and uniform.
- Pour into a bowl and cool to room temperature.
- Enjoy!
Nutrition Facts : Calories 490.7, Fat 1.8, SaturatedFat 0.3, Sodium 3132.2, Carbohydrate 123, Fiber 9.1, Sugar 104.8, Protein 4.4
INDONESIAN-STYLED SAMBAL
Can be prepared in 45 or less but requires additional unattended time. (Pineapple and cucumber condiment.)
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In a bowl combine well the pineapple, the cucumber, the sugar, the shallot, the soy sauce, the lime juice, and salt to taste and let the sambal stand, covered and chilled, for 1 hour to let the flavors develop. The sambal keeps, covered and chilled, for 2 days. Serve the sambal as an accompaniment to curries and grilled meats.
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