Chili Sambal

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

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

Based on indonesian taste

This chili sauce is made for dipping with fried food like chips, fish, tofu, tempe, chicken or anything you like or you can add it into your burgers, sanwich, veggies or as side dish with your rice.

This is a dish often found in Mayalsian homes.The sauce can splatter when you're sautéing it. I recommend you make this before you plan on cleaning your kitchen. Recipe by ichimai

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

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 spicy sauce tastes fresh, you can skip shrimp paste.

Here it is the most famous Indonesian chili sauce “Sambal Trasi/Terasi”. Indonesia has various kinds of ‘sambal’ recipes which are served as hot and spicy condiments for dishes such as grilled chicken or fish, fried chicken or fish, fried ribs, and many others dishes. But I love this chili sauce the most. I guarantee you will also get addicted to it once you try it 😁 IG @jenscookingdiary @jenscookdineandtravel

#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 🙏🏻😊😘

"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.

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‘Sambal Goreng’ is a traditional Indonesian dish which is made from chili peppers cooked with some other ingredients such as potatoes, tempeh, tofu, eggplants, green beans, etc. It’s quite different from ‘Sambal’ which refers to Indonesian chili sauce/paste which typically is made from a mixture of chili peppers with secondary ingredients such as shrimp paste, coconut sugar, lime juice, etc. and served as condiments. It’s savory, slightly sweet, and of course it’s spicy 🥵 Best served over warm white rice 🍚 By the way, you can always omit the ‘stinky beans’ part as they are really stinky. It may cause your breath to smell for a day or two 😁😅😂If you like my recipes, please follow me on my Instagram @jenscookingdiary @jenscookdineandtravel 🙏🏻😊😘

This is the very first Malaysian dish that I learned.If you don't like spicy food, serve it with some mayonnaise. It goes well as a side for nasi lemak. Recipe by ichimai

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.

I wanted a tangy chili sauce something with rice.And to dip potstickers in...

My original chili recipe.

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

Hi! Finally we're on the last part of my coconut rice series, this time we make sambal, Indonesians favorite ! This sauce is very versatile, not just a dipping sauce, you can also use as a base of your fried rice or juice throw some in your noodles and the most important part is, it's easy to make!This is my third part of the coconut rice series, use #coconutricewwb to see my other two recipes related to the coconut rice! ✨#coconutricewwb #indonesia #indonesianfood

CaloriesTomatoes: 263Ground turkey: 480Onion: 64Seasoning: 120Add-onsCorn chips: 120Cheese: 22.5Whole batch chili, no corn chips: 927Per person1/4 batch with 41 corn chips: 352Add 1/8 cup cheese: 375

Chili is always good on a cold day. New year's day make a big pot invite friends

This is one of my favorites to eat on a cold day ... you can enjoy it by itself or over nacho chips or with toast lots of thing you can do with chili .... 🙂

Great chili recipe that can be made stove top or in crockpot. Crockpot is highly recommended!

I found this recipe on the Internet. It has a very balanced taste. Not overly hot nor overly sweet. This is the best chili I’ve had in a long time.

It's Bears football game day & it's time to make Chili!

I have made this for years I do not measure any of the ingredients so it does vary batch to batch. Any left over can be put in freezer.

My chili recipes turn out different every time, but this recipe was a favorite of my boyfriends. It has some spice without actually being HOT. Goes great with grated cheddar on top.

This is my aunt's recipe. So easy and perfect for fall nights. It can easily be sized up for large groups.

A bit of Chili

Fish cooked with chili sambal is my weakness. It reminds me of home. Whenever I don't feel like eating, smelling this food brings back my appetite.