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

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.

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?

“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.

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.

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

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

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.

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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).

“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…

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).