Sambal (Indonesian chilli sauce…extended)
Sambal (Indonesian chilli sauce…extended)

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, sambal (indonesian chilli sauce…extended). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Sambal (Indonesian chilli sauce…extended) is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Sambal (Indonesian chilli sauce…extended) is something which I have loved my entire life. They’re fine and they look wonderful.

I am from Indonesia and I love sambel! On this video I will teach you how to Make the Indonesian Sambel/Sambal (Traditional Hot Sauce) Watch my video on how. Introducing Samal Asli which is Indonesian chilli sauce.

To begin with this recipe, we must prepare a few ingredients. You can have sambal (indonesian chilli sauce…extended) using 3 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Sambal (Indonesian chilli sauce…extended):
  1. Get 250 g prepared sambal
  2. Get Vegetable oil to your own liking. If your sambal is already oily enough for you, dont add any.
  3. Take 2 kg red peppers/capsicums - grilled and skins off. In Australia peppers are called 'capsicums'. Capsicum is the ingredient that makes peppers hot.

If you want to taste Sambal Oelek without obligation travel to Indonesia then the only solution is by makes your own Sambal Oelek. Hey Everyone, This time, I am going to share how to make very easy and super spicy but very tasty Homemade Indonesian Spicy Chili Paste. There are lots of condiments served with Indonesian dishes and a common one is sambal, this is an easy recipe for one using chilli and shallots. Style: South-East Asian, Indonesian, Malay, Oriental.

Steps to make Sambal (Indonesian chilli sauce…extended):
  1. 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.
  2. Grill them well, burn them.
  3. Leave them until skin is black and blisters.
  4. Put them in a plastic bag and leave till cool, then peel the skins off. Throw the skins out.
  5. Chop the capsicums finely or you can blend them if you wish.
  6. Mix the chopped capsicums in with your sambal and add vegetable oil. I like mine very oily.
  7. 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.
  8. Fill your clean jars with the sambal, and prepare for canning, either water bath or pressure canner.
  9. 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.
  10. 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.

This versatile Indonesian sambal Balado is good as a condiment to many other Indonesian recipes and now you can make it without much fuss with this easy recipe. Sambal Matah Recipe, an Indonesian raw, spicy shallot and chilli salsa or condiment from the island of Bali. In the kitchen, the flower is usually used while still closed as a bud, and sliced thinly. It's known as kecombrang in Bahasa Indonesia (Indonesian) and bunga kantan in Bahasa Malaysia. Same Series: Sambal, traditional Indonesian chili sauce or paste.

So that’s going to wrap it up with this special food sambal (indonesian chilli sauce…extended) recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!