Sambal egg

Delicious and spicy sambal egg. Easy to make.

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?

I'm trying to make a healthier sambal sauce but I cannot avoid the oil in order to 'fry' the chilli paste. Or else the sambal won't be delicious and there's a distinct smell which makes it taste a bit funny to my liking. For now i'm just using olive oil.Hit me up if you have other style of cooking healthier sambal!

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.

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

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).

This is a condiment that we always keep in the refrigerator at my house.Any remaining seeds will result in a poor texture, and will make the sambal very spicy. Be sure to carefully filter them out. Switching the food processor or blender on and off should help the ingredients blend more quickly.You can use the soaking water on the plants in your garden as an effective insect repellent. Recipe by ichimai

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

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 .

Serve with steamed white rice. #chicken #lunch #dinner #starch #rice #protein #spicy

YOU CAN USED ANY STORE BOUGHT SAMBAL OELEK OR SPICY SAUCEOR DO IT YOUR SELF

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.

This dish is a common dish in South East Asia country and to be more precise, Malaysia, Indonesia, Singapore & Thailand. Most of the country here in south east asia love spicy food and sambal udang petai is one of it. This sweet and spicy sambal can be eaten with steamy white rice or even bread. The stinky bean taste mild and not bitter at all! The crunchy consistency gives you the excitement while eating. You can always skip the stink bean part if you cant deal with them.

“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.

Based on indonesian taste

“SAMBAL GORENG KRECEK” is a typical food from Jogja, and usually served as a complement to Gudeg. This dish is used as a complement, because its enjoyable hot taste will balances the sweet taste of Gudeg. This dish is generally served with a lot of gravy/sauce, or just a little, according individual taste.This dish made from Krecek, which means "beef skin" in Java language. Generally in Indonesia, there are 2 kind of krecek: Dried (boiled after washed, then dried in the sun to dry), and wet (simply boiled, after being washed).If you use dry krecek, then before using it to cook, the krecek should be soaked in warm water until fluffy. Another ingredient is Kacang Tolo (cowpeas/black-eyed peas), which will completes the taste of this hot-savory-chewy dish…

#indonesianfoodThe day time = “Me” time🥰Because my husband is working so I can have anything what I want to eat for my lunch.Today I made this Indonesian salad for lunch using leftovers spicy sweet soy dipping sauce as a dressing.The recipe for the dipping sauce actually is in my previous recipe. You can simply find it in my recipe lists. #spicysweetsoydippingsauceI like this salad so much because it’s totally different with American salads. Even it’s different with Chinese or Japanese salads.The taste is so refreshing between spicy, sweet, and sour.Wanna try this salad? Here is the recipe!

A VERY POPULAR COMMON STREET FOOD AND CANTEEN FOOD ,GREAT WITH CHICKEN OR SEAFOOD AND SOMETIMES SERVE WITH FRIED EGGS TOO