Dried Shrimp Paste Sambal

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

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

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

MY VERSIONALL TIME TOP FAVOURITE SPICY SHRIMP 💝💝💝💝LOVING IT

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

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.

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.

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.

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

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).

It is just simple and easy to make..Sambal matah is a traditional Balinese chili sauce. Matah means raw.Sambal matah is made from raw materials without being crushed ( chopped only ).

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

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

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

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).

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 .

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?

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 ...

This is indonesian food, Prawn can be change with squid,fish or other seafood,

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

Long beans is also known as snake beans or yardlong beans.#GlobalApron , Week 17⭐ Ingredient 1 : Long Beans⭐ Ingredient 2 : Shallots#GlobalApron2024 #week17 #longbeans #snakebeans #yardlongbeans #greenbeans #beans #shallots #stirfry #vegetables #breakfast #lunch #dinner #asian

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

BRAMBANG ASAM/ASEM is a typical food Central Java, particularly Solo and Semarang. Keep in mind "Brambang" the Java language of onion, and Asem mean tamarind. Brambang asem indeed typical food in the culinary treasures Soloraya.This dish is actually simple, just made of sweet potato leaves or JEGLOR-so Solo citizens used to call it. Although jeglor is a major part of this refined, yet distinctive taste of this Soloraya actually located on sambal Brambang Asam. Basic ingredients of chili is what determines the success of this refined alluring tongue. Lately, Brambang asem including food categories that are difficult to find, even in Soloraya once.As the name implies, Brambang asem has an aroma typical Brambang (onion) in a marinade mixed with chilli paste and of course to add a spicy flavor. How to make "sambal Brambang asem" same as making "Rujak - salad sauce" or other condiment, the difference is Brambang (onion) and paste burned first before use. Brambang taste of tamarind itself is a blend between taste spicy, sour, salty and sweet --- depending on the tastes of the maker.Brambang asem recipes are practical, as it uses a simple seasoning with sambal Brambang which is usually served with boiled vegetables (usually wear Jeglor / sweet potato leaves, but can be replaced with kale or spinach). Sweet potato leaf texture a little unique because after boiling will be slippery when held and crispy if eaten. This culinary menu of dishes usually found in the city of Solo to Madiun.Brambang Asem may be quite unfamiliar to most people. Especially for living in West Java or in the outer islands may be somewhat surprised by this dish, because it's usually sweet potato leaves to feed the livestock. But it is precisely in these sweet potato leaves characteristic of Brambang asem, if there is no sweet potato leaves will not be complete --- even not Brambang asem name. Complementary to accompany this culinary usually is GEMBUS BACEM and TOFU STARCH.Gembus bacem I made yesterday, by placing it on top of the filter ricecooker. This is done to make it more practical and spices to infuse, but do not do it for too long (more than 2 days) because it will make tempeh gembus too soft texture and taste slightly sour.Vegetables I used to make stuffing know is carrots, cabbage and leeks.

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

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.