Good to serves in any Roasted or fried meats and Seafoods

Ever heard of Sambal Kaluku? For people that live in the Makassar area must have been familiar with this sauce. Kaluku sauce is quite popular and is very popular with the Sulawesi in general and especially the Ujung Pandang. As with any sambal roa recipe, Kaluku sauce is also made of processed fish as a main ingredient. Only the fish used in this Kaluku sauce recipe is the cork fish (snakehead), thus providing a distinctive flavor.This dish is part of the daily menu of housewife mothers there. Sambal Kaluku is usually eaten together with domestic poultry, which is a type of lemper cuisine or savory rice cake (because it is cooked with coconut milk). But Kaluku chili recipe is also delicious with other recipes such as chicken, seafood, vegetables to fried along with warm rice. With a concoction of cayenne pepper mixed with grated young coconut makes Sambal Kaluku a very special taste. Mix ingredients cork fish, onions and celery apparent tempting specialties in this Kaluku sauce. This sauce has a spicy taste that can shake up the tongue of the peoples.Many use cayenne pepper taste here adapted by the author, and because I like a slightly spicy chili quite a lot. Vegetables can be combined to suit the tastes of its kind, able to cooked (boiled) and raw.

The menu is common in Java, especially around the slopes of Mount Sindoro, Teanggung - Central Java. It is said that this dish is a favorite cuisine including in the Nobles in the area of Yogyakarta and Central Java. But not only on the island of Java, it turns out this sauce is also known in Padang - even if only in a few places. The name is strange, is it not? It's named “sambal jenggot (beard beard)” not because the main ingredient is a "beard" or creators have beards, but because the ingredient shredded coconut looks like a beard.For maximum results, you should grate the coconut manually so the original aroma is not lost. So the chili does not go bad, preferably steam the coconut before or after all the other mixed materials are steamed. But the truth is most comfortable if using raw coconut, let alone distinguish.Spicy this one is almost similar to chili ointment, namely how to enjoy it with warm rice and vegetables. Bobor bayam (spinach coconut milk) or sauteed papaya is good to accompany. "Beard Sambal" can also be enjoyed with boiled vegetables (as chili sauce), along with salted fish and white rice warm. Or can also be enjoyed with another menu according to taste. The marinade is actually more like chili paste, but with a touch of flavor from kencur (Kaempferia galanga L.).For friends of Java, must know the name of tempe Semangit. But for friends from outside Java, you may still not know. Tempe Semangit is tempeh fermented for a longer period; or in terms of Java it's called "Tempe Kedalon" (mature tempeh). Tempeh has been through a few days (1-3 days) of time that should be consumed, with characteristic brownish color and aroma has. After tempeh Semangit, the next stage is tempeh Bosok (foul tempeh) but it can still be used - with a super aroma... EXOTIC

Gudangan is a dish consisting of a variety of vegetables are boiled and served with grated coconut sauce. Gudangan often used as a dish for a particular celebration by the community as a celebration (syukuran), selapanan and salvation (selamatan). These foods can be found in Java, especially CENTRAL JAVA. Vegetable-based menu is so complete and has the taste of Indonesia.Gudangan not like vegetables in general, which only comprises one kind of vegetable only, but gudangan vegetable material can be varied according to taste each one.To make gudangan itself is also quite easy because there are only a few kinds of boiled vegetables (according to taste), then the seasoning sprinkled on is very unique because it is made from grated coconut or some are call it a condiment gudangan (deceased grandmother said that the Javanese, if want to make spicy cuisine cultivated chili Odd number 3, 5, 7, etc...).Due to an easy manufacture of the so gudangan not only for special occasions but also become one of servings for a family meal everyday, but it sometimes market-traditional markets that sell well there.Because it deliberately to make the program so that the husband likes to eat vegetables, so almost every day to cook vegetables. Alhamdulillah husband eating adds up to 2x Hehehe.This recipe also been I share in FB dated May 17, 2015, this is my version of the super spicy ...

#GlobalApron , Week 35⭐ Ingredient : Onion#GlobalApron2024 #week35 #onion #redonion #brownonion #squid #sambal #breakfast #lunch #dinner #asian #sotong

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

As an Indonesian, we often eat with chili sambal. I like to make a lot of it in a batch, keep it in my fridge and eat it with anything (like fried chicken, fried fish), or use it as seasoning or enhance other food to make it spicy (like soup or fried rice).

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

My Sis in Law taught me to make this sambal few years back, but i probably add few ingredients to complete the taste :D

MY VERSIONA DELICOUS SPICY CALAMARIGREAT WITH JUST PLAIN RICE OR COCONUT RICELOVING IT

"Like world-famous Beef Rendang, Sambal Goreng orbits the entire region from Penang down to Sumatra and leaves a satisfying coconutty taste that lingers.""Tempeh is the gold standard of protein for some of us in this region. Fermentation reduces phytic acid — an anti-nutrient — and brings us:√ Reduced isoflavones√ Extra punch of quality protein√ Rare vitamins like K2 and B12"Builds on the Sambal Tumis recipe. Spicy, savory, coconutty, moist but still crunchy, a hint of sour and sweet. There are three parts to taste this:A) Fry up tempehB) Make the spice pasteC) Cook Sambal goreng