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.

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 ).

Easy And Quick With Ready To Use Ways Brand Sambal Sauce

We Indonesians love our sambal. There are plenty varieties. Some a bit sour, some a bit bitter, some a bit sweet, but most Indonesians love spicy sambal. My partner and my kids love sambal, but we can't stand too spicy food. So I always remove the seeds from the chili. If you like spicier sambal, do not remove the seeds.Kecombrang or honje is also known as torch ginger. It is the young flower part. If you can't find it, you can replace it with a bit of mint. Kecombrang tastes a bit sour and minty. It also has a fragrant smell.

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.

My best sambal in any feast!

A very simple recipe for lunch, easy to make and very delicious, perfect for breakfast, lunch or dinner, serve it with warm rice and you ready to go!#eggplant #sambal #indonesia

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

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.

“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…

"Like world-famous Beef Rendang, Sambal Goreng orbits the entire region from Penang down to Sumatra and leaves a satisfying coconutty taste that lingers.""Tempeh is the gold standard of protein for some of us in this region. Fermentation reduces phytic acid — an anti-nutrient — and brings us:√ Reduced isoflavones√ Extra punch of quality protein√ Rare vitamins like K2 and B12"Builds on the Sambal Tumis recipe. Spicy, savory, coconutty, moist but still crunchy, a hint of sour and sweet. There are three parts to taste this:A) Fry up tempehB) Make the spice pasteC) Cook Sambal goreng

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