This sambal tastes shrimpy for those who like seafood, it can be stored for a week or more in the fridge.

A very simple recipe for lunch, easy to make and very delicious, perfect for breakfast, lunch or dinner, serve it with warm rice and you ready to go!#eggplant #sambal #indonesia

“BLACAN SAMBAL” is one of the typical dishes from Jambi province. Belacan is also called Terasi, which is basically made of fish, small shrimp, or a mixture of both. Because of the different basic ingredients, there is Terasi shrimp and Terasi fish. The ingredients are fermented, and formed into a kind of 'dough.' It's blackish brown, yet sometimes also given a color to make it look more attractive.How to make sambal with it is quite easy and practical, can be tried right away at home. Use Belacan/shrimp paste with excellent quality. Make sure it smells fresh and doesn’t sting.

If you only have a little spare time to cook. Try these recipes, simple recipes that are quick to serve. Spicy taste will increase your appetite.

Fried sambal with shrimp and petai (Parkia speciosa) is a delicious dish for the daily menu or a special day. I served the following recipe for a dear family. Adding coconut milk in this dish produces a savory flavor and is delicious, ideal when eaten with hot rice.One dish that is certainly tempting, is not inferior to other shrimp recipes such as : fried shrimp with butter, and crispy fried shrimp. Fried dry prawns dry and the bite of spicy seasoned chili, you will certainly feel it on the tongue (the amount of chili can be adjusted). What is special is that this shrimp dish will be more cool with extra crispy petai beans - will make a side dish that's more fun.

One ingredient from 9th week ca 2025 is eggplant.I choose green Eggplant and make a sambal from it.All the ingredients will be boiled until well cooked or a half way. Then smash them together, add white sugar, mushrooms powder, salt and shrimp paste.Commonly served with rice and various other dishes.#CA2025

Riau has a variety of typical dishes, one of which is the SAMBAL TONGAK ASAM or Sambal Terong Asam. The cuisine is usually served with grilled shrimp, and the main ingredient is sour eggplant (Solaum ferox Linn) which can be made into a sauce in a fresh state or grilled first. Sambal Terong Asam is the typical dish of Riau which is always the "accessories" dish for the Malays in Riau, especially the Malay Archipelago and the Malay East coast of Sumatra.This cuisine is also found in Borneo with the same ingredients that is sour eggplant in the Dayak Ngaju language called Rimbang. But for the ingredients used in the sour eggplant sauce, it is of a kind that is small or small fruiting - which has a sharper taste and aroma. Generally served with smoked fish.Sour eggplant growing place of origin is unknown, there are planted ones and there some also growing in the wild. It is spread from India to the territory of Papua New Guinea, including all countries around Southeast Asia.Eggplant fruit acid contains water, carbohydrates, protein, fat, fiber, minerals and vitamins. Sour eggplant is usually does not get diseased or serious pests.

It is just simple and easy to make..Sambal matah is a traditional Balinese chili sauce. Matah means raw.Sambal matah is made from raw materials without being crushed ( chopped only ).

A traditional Malaysian condiment for fish dishes, served with white rice.

We Indonesians love our sambal. There are plenty varieties. Some a bit sour, some a bit bitter, some a bit sweet, but most Indonesians love spicy sambal. My partner and my kids love sambal, but we can't stand too spicy food. So I always remove the seeds from the chili. If you like spicier sambal, do not remove the seeds.Kecombrang or honje is also known as torch ginger. It is the young flower part. If you can't find it, you can replace it with a bit of mint. Kecombrang tastes a bit sour and minty. It also has a fragrant smell.

A good company for fish and chicken dish with balinese twist#sambal #sambalmatah #indonesianfood