Sambal Udang Telur | Sambal Shrimps with Egg

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

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.

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

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.

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!

This recipe is made here without having to buy anything. Because of its natural wealth, CENTRAL KALIMANTAN people always use the harvest of their own gardens and surrounding waters.Shrimp are commonly caught in the river by using TANGUK (a tool to catch prawns traditional).

“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.

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.

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.

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 .

I seem to be in a fried rice frenzy these days. Largely due to the influence of Uncle Roger storming thru social media. Haiya! If you do not know who Uncle Roger is, you are clearly missing out a lot. Like a lot! Secondly, after my kimchi fried rice, I began falling in love with fried rice even tho I am not a fan of rice. Yes, I am saying that out loud. I am considered a black sheep for disliking rice in my family, cos dogma has it that Asians need to have rice in their diet.After Lunar New Year, we will tend to have loads of bak kwa remaining. My grandma just whipped up this fried rice one day, using bak kwa leftovers and a very unique sauce. Her secret ingredient is the black fermented shrimp paste. It has that sweet umami bomb that elevates the whole dish. You can of cos use bacon or even Prosciutto. If you want your bacon or Prosciutto to be crispy, you can precook them before stir-frying into the fried rice. In closing, I hope you will give this recipe a try and I hope Uncle Roger will approve.

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.

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.

Simple lightly spicy side dish that goes well 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).

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

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.

SAMBAL is an Indonesian loan-word of Javanese origin (sambel). Sambal is sauce typically made from a variety of chili peppers and secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, sugar, lime juice, and rice vinegar or other vinegars.SAMBAL MATAH is a raw shallot & lemongrass sambal of Bali origin. It contains a lot of finely chopped shallots, chopped bird's eye chili, terasi shrimp paste, with a dash of lemon.The ingredients are mixed, finely chopped, then kneaded to unify taste. Finally, coconut oil is added and lime juice. The food is quite popular in the coastal areas of Bali, including on Jimbaran beach (Kuta), Sanur (Denpasar), and Lebih beach (Gianyar).In fact, this recipe I've ever shared on Facebook on 7 Mei yesterday... let's see the recipe

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

#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!

In Indonesia, potatoes are eaten as a side dish.  So eating this potato sambal with white rice is perfectly common, Especially in the special moment like Eid Al Fitr for muslim or in the other ceremony. So here im happy to share some steps how to cook it.. 💖💖

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.

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

"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.

Nasi Bakar refers to steamed rice seasoned with spices and ingredients and wrapped in banana leaves secured with lidi semat (here I used toothpicks) and grilled upon charcoal fire. The burned banana leaves produced a unique aroma upon the rice. (source: Wikipedia) IG @jenscookingdiary @jenscookdineandtravel

SANGGARA Peppe in Bugis (Sulawesi) means, fried bananas (Sanggara) and pressed (Peppe).This cuisine uses banana kepok as the main ingredient. Banana Kepok has another name, such as :FILIPHINA : Saba, Sab-a, CardabaBALI : Biu gedang sabaMALAYSIA : Pisang Nipah atau Pisang AbuILOCANO : DippigTHAI : Kluai HinHAWAII : Opu-’ulu, Dippig (from Ilocano)On the other designations (Banana Widow) for this cuisine, is less clear why so named. Some say it's because the first one that made and sold it was a widow; because bananas are cultivated young and fried (without extra flour or whatever); because it was accompanied with a SPICY sauce; and because it's fried 2x (you certainly know what that means).Other than that, the taste of this cuisine is guaranteed to be addictive. Because the savory flavor of fried bananas and spicy sauce, is perfect to be enjoyed with sweet tea while relaxing in the afternoon (especially while enjoying beautiful views of the beach or the garden). Hmm...