Eating canned tuna seems boring, here is one of the trick to make eating canned tuna feels like addictive, especially for you who love spicy food :D

I travel to Bali often and enjoy the street food there. My Balinese friend makes a great sambal so I always ask her to make one which is very dry and very very hot which allows me to easily carry it home and add more ingredients and oil before canning it. So I do advise, this is not the original recipe for sambal, this explains what I do to it after I get it home.I like to roast/grill the peppers and take the skin off. The taste is really much better.Once you have finished extending your sambal (at step 7) you can put it in the fridge for immediate use or proceed to preserve it for storage as I did in this case.For canning: If your sambal has any low acid content ingredients it needs to be pressure canned. Otherwise boiling water bath will be ok.My next trip to Bali, my friend has promised to show me how to cook her sambal. I hope I can master this teriffic recipe and share with you. There are many other good similar recipes on this site for you to try. Just search for sambal.

Have I told you that my Grandma is a mix of Indonesian and Portuguese? So, imagine her food is like a mixture of Indonesian and Portuguese cultures fusing together. That sounds awesome, right? Well, the fact of the matter is not really a fusion, but dishes are done right and properly. She has authenticity in her own unique style & way of cooking.As much as I can remember, she would cook stews of sambal with various ingredients, served them over rice and that would be dinner. Well, as you lovely people know that I dislike rice. I took an unorthodox route with fried Vietnamese rice paper instead. I also poached an egg in the sambal stew; I mean 1 TBSP of egg white is used to marinate the shrimps, why not cook the whole egg too?

Easy And Quick With Ready To Use Ways Brand Sambal Sauce

MY FAVOURITE DISHA COMMON DISH THAT GOES WELL WITH WHITE RICE OR COCONUT RICEEGGS WITH SAMBAL. .....WHAT CAN I SAY..........GREAT COMBOLOVING IT

Petai is a type of green beans with a signature taste and smell. It is a favorite dish among Malaysians and usually cooked with prawn and sambal belacan. This dish can be found in Malay food stalls and nasi lemak stalls.

#mycookbookThe fastest and easiest way to enjoy ‘tempe’ is season it with ground garlic, salt, white pepper powder, and a little water, deep fry the seasoned tempe until golden brown, and then eat it with Indonesian shrimp paste chili sauce.This recipe is basically the same but I added some fried anchovies and Thai basil leaves to add the flavor for the dish.If you like my recipes, please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘

This is a dish from Central Kalimantan which I got from one of my friends who migrated to Samarinda .The recipe is not that complicated though takes some time .

This is a Manado (East Indonesian) kind of food. Made from smoked ikan roa (ballyhoo) with sambal bawang (chilli with onion). Pan fried then sauteed with the chilli.

I’ve mixed and match a few ingredients to get this. U can do that too :)

Etlingera elatior (also known as torch ginger, ginger flower, red ginger lily, torch lily, wild ginger, combrang, bunga kantan, Philippine wax flower, xiang bao jiaing, Indonesian tall ginger, boca de dragón, rose de porcelaine, and porcelain rose) is a species of herbaceous perennial plant. Botanical synonyms include Nicolaia elatior, Phaeomeria magnifica. Nicolaia speciosa, Phaeomeria speciosa, Alpinia elatior, and Alpinia magnifica.In Bali (Indonesia), it's called KECICANG while young stems called BONGKOT and both can be used sambal (sambal matah). Gerang in Balinese language, or often with anchovy. This gerang is processed by frying. Gerang will be mixed with a variety of typical Balinese sauces, but not ground together with chili. Just mixed (stirred) only, so there is still distinctive flavor and beautiful chime with chili flavor.Let us look at the recipe... ^_^

"Sweet and spicy with a hint of sour... Sambal Tumis is a chili paste that's also a bedrock of culture. It is Ground Zero and the starting point to understand all regional flavors.""Sambal Tumis can be broken down into a chili condiment (the 'Sambal' part) that is fried until fragrant (the 'Tumis' part)."Best eaten alongside a plate of aromatic coconut rice like Malaysian Nasi Lemak or with a good curried vegetable stew like Indonesian Sayur Lodeh.For this health-conscious version, we use mineral-rich date sugar and palm sugar in place of normal white sugar as the main sweetening agents. Antibacterial honey is also added as a mild preservative.