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 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

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 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

Good to serves in any Roasted or fried meats and Seafoods

#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 🙏🏻😊😘

This spicy sauce tastes fresh, you can skip shrimp paste.

"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.

#indonesianfood#sambalkecapWell, I am Indonesian. So I am always craving of Indonesian foods.This time I am craving of Indonesian dipping sauce called “sambal kecap”.Kecap in Indonesia is sweet soy sauce.This dipping sauce is very delicious and versatile.In my country, this sauce often serve alongside deep fried, grilled dishes, bbq, or even for satay to substitute or replaced the satay peanut sauce.Very simple ingredients and easy to make.Here is the recipe!

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 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.