How To Make Sambal

After the collaboration, I knew I have to make a version of sambal hijau. Maybe this journey has rekindled my heritage being of Indonesian blood. Or maybe, I am intrigued to experiment with the process myself. Indeed, it took quite a bit of research, trial and error before I nailed it. Needless to say, this is the best version of sambal hijau I'd managed to create.I used 3 types of green chilies for flavor contrast. Padrón for an earthy and sweet taste, Jalapeño for that heat and chilies padi for that extra kick. I was on cloud 9 when I was able to get my hands on fresh tomatillos!Yes, I got tomatillos and all the chilies from La Mexicana; a local Mexican grocery store. If you are looking for authentic Mexican supplies, you know where to get them. Speaking of tomatillos, you can of cos use jarred ones. I am not judging because I know fresh tomatillos are pretty rare in some parts of the world. Anyway, I hope you will give this vegan-friendly sambal a try.

As I was planning another recipe for the collaboration with @chillibellasg, little did I know that this dish is actually a very well-known dish in Indonesia and I have never seen nor heard about this recipe. Quite embarrassing really, being a part of Indonesian heritage. Perhaps I should really dive into Indonesian cultures and cuisine to really understand more.I can only remember vaguely bits and pieces of some dishes that my grandma used to cook. Well, she didn't pass down the recipes to my mother. Partly, my mother is a career woman and she dislikes being in the kitchen for long hours. So, I think it should my duty to rediscover the dishes again.Traditionally, the chicken is being fried and cook with the sambal hijau sauce. I find that doing so, makes the dish a bit heavy and greasy. I went ahead and use an old French method, which is searing the chicken and cooking it with the sauce. I am still researching about sambal hijau. Once I have done my homework, I will definitely share the recipe with you lovely people. In the meantime, let's get started.

A versatile Malaysian Dried Shrimp Sambal; ingredients can be adjusted to your liking. Its main ingredients are dried shrimps, shallots and dried chilies paste. Next, add seasonings. The rest of the ingredients are optional 👉🏻 candlenuts and Belacan (also known as shrimp paste or Terasi).Known also as #HeéBee, #HaeBeeHiam or #Nyonya Dried Shrimp #Sambal, this is best served as topping for bread, pizza, sprinkle on porridge, stir fried veggies or as condiment to many other dishes. I plan to this as filling for my mini popiah (if i can find the time to do it).I dont usually make this, but i have few big packets of dried shrimp, my husband bought from #Malaysia. So i feel the need to do something about it 😊 So Hae Bee it is!#breakfast #lunch #dinner #shrimp #sambal #Nyonya #hakka #condiment #udang #easy

Simple and easy eggs sambal. Spiciness can be adjusted accordingly by reducing the amount of chilli used as well as choosing the right dried chillies. See recipe and notes on how to choose dried chillies. Another alternative is to use few tablespoon of MILD korean Gochujang or chili paste in light green container. The red one is usually for a hotter paste. #globalcookpadgames2024 #egg #protein #breakfast #lunch #dinner #asian #chillies #chili #easy

As I had shared before about my most kept secret of cooking pasta. Well, not a secret anymore. No unnecessary large pot of water and without the need to season the water with loads of salt. Lesser cooking time too. Just the right amount of creaminess without any cream or extra cheeses added. It all boils down to very simple calculations of math and science; all you need are 2 skillets and good quality pasta.Perhaps I will talk more about the quality of pasta in the future. Because it does makes a lot of difference. Anyway, this recipe popped into my mind while I was searching for ways to incorporated sambal into pasta. I was thinking why not fused Chinese, Indo & Italian into 1 cohesive dish. And the rest is history.I added some masala seared scallops for some je ne sais quoi to the pasta. You can of cos skip the scallops and the pasta will still be yummilicious by its own. Or should I say, pastalicious?

For as long as I can remember when we don't have any food on the table, I would just make sandwiches outta sambal and mayo. That will be my go-to breakfast or brunch or lunch. The more I grow older, the more I cook, bake, experiment and discover. And this is how I elevate from a simple sambal-mayo sandwich into something special.I think you have probably seen this in a fancy eatery which they use pastry instead of bread. Or maybe in a YouTube video? I hate bragging and taking credits, but this is one of the 1st recipes which I had posted back in 2012. I didn't know that it will explode into something viral (same as my black forest jar cake).Either way, it is fun re-vamping some old recipes. Every step is nostalgia. I will be revamping more and more old recipes in the future. Please stay tuned. In the meantime, let's get started with the recipe.

If you are a Singaporean, you probably heard of the Canadian Pizza secret menu. One of the items is Sambal Ikan Bilis pizza!Yes! Back in those days when Canadian Pizza was at its peak, they had loads of secret menu items. It is sad that they had taken down their secret menu entirely. Fret not, cos I got you covered. Whenever I am craving that pizza and I want a quick bite, I would make this grilled sandwich. Every bite is nostalgic. I am not gonna lie as I'd heard it from somewhere that peanut butter is also added to that pizza.Ikan Bilis is actually dried anchovies. If you can't get your hands on any, any dried fish would work. You can also use different types of good melting cheese. I am just keeping it simple with mozzarella and parmigiano reggiano. In closing, I hope you will give this sandwich a try.

This is one of my quick easy go-to recipes whenever I wanna grill or BBQ some chicken. The neat part is not having to marinate the chicken for long hours (or overnight); it also pairs well with my simple slaw (with a bit of an Asian twist). If you are not grilling or BBQ outdoors, you can use a griddle or even a pan to sear the chicken.

This is the last recipe of this awesome collaboration and do I save the best for the last? Yes! This is probably the best dish I have made this 2021 (so far). Probably. I was brainstorming for ideas for this collaboration and a question kept popping inside my head, can I make a dessert with a spicy tangy pesto-like sambal hijau? Then I saw David Kinch's Green Garlic Infused Custard appeared on YouTube and everything is history.I adjusted and simplified his recipe quite a bit, cos you know... Anyway, the dish is broken down into 2 elements: the custard and the garnishes. Making the custard is quite straightforward. As for the garnishes, the broccoli is dissected into 2 parts: the trimmed florets and the stems. What David Kinch did was fry the trimmed florets and poached the stems. By doing so, he created 2 different textures and flavors, while still retaining the broccoli fragrance.Genius, isn't he? It takes some effort, but in the end, it is all worthwhile. That silky smooth warm custard with layers of flavors and aftertaste with 3 different textures. Light, elegant, savory and a spicy aftertaste, do I need to say more?

There are many versions of Sambal Belacan but 3 ingredients – red chilies, belacan (shrimp paste), and lime juice (calamasi juice) are essential. Salt and sugar to taste is optional. I have seen recipes on the web with shallots and tomatoes, although I have never personally tasted them.In our family, we keep it simple and have for as long as I can remember. Only 3 ingredients – red chilies, belacan, and calamasi juice. I have to replace calamasi with lime. I don't think you can find calamasi here in the UK. Since belacan is already salty, there is no need to add any more salt.

Being of Indonesian heritage, I am quite embarrassed that I have never seen or heard this chili sauce before; sambal hijau is originated from Indonesia. Maybe perhaps, my grandma didn't introduce this sauce to the family. It is basically a concoction of green chilies, herbs and spices, somewhat like a spicy tangy pesto.For starters, this is thrice cooked eggs in a spicy stew. This technique is quite iconic in Indonesian cuisine. Usually, the eggs are boiled, deep fried and cooked in spicy chili sauces. But, I find that the sauce somehow covered the beauty of the eggs. And that's how this dish was born. Please do not expect Instagrammic runny yolk porn tho as the eggs are cooked thrice. The stew is of cos fulla flavors with sambal hijau as the contrast. The fried boiled eggs are like sponges soaking up all the wonderful flavors from the stew. Enuff talking, let's get started with the recipe.

Matah means raw.This chilli is very fresh, yummy and smells heavenly because of the lime leaves and lemongrass. It elevates a very simple dish like fried tofu and fried fish. Eat with warm white 🍚 rice. Oh who can resist?

During my childhood, we would have fried boiled eggs (or thrice cooked eggs) and sambal sauce over some rice for dinner. That's it. We couldn't afford some fancy food like meat nor seafood; sometimes we would have breadcrumbs instead of rice if times were really bad. Sad but fond memories indeed.I thought of re-creating that dish, but I have a fried boiled egg recipe already (with sambal hijau). So I decided to try something different. Something Thai. Khai Jiao aka Thai Fried Eggs is a very popular Thai dish; you can find this dish on the streets or in some fancy restaurants. Khai Jiao will be perfect with the sambal sauce.Do not expect some smooth, no browning, elegant French omelette. This is a crispy, fluffy and greasy omelette. All you need is just 2 ingredients: eggs and fish sauce (which Thais will always have in their pantry). Tips for a successful Khai Jiao are all written in the directions down below. Let's get started with the recipe.

#mycookbookThis is the 2nd dish using @chillibellasg's sambal chili. Long before Shakshuka took the world by storm, there is an Indonesian dish called "Sambal Telur Pecah". Very much like Shashuka, eggs are poached in a red sauce. But unlike Shakshuka, instead of s tomato sauce, the eggs are poached in sambal sauce. Mind blown?You can use any type of sambal you desire, but @chillibellasg's works really well in this recipe. Thai red chili paste is also a great substitute. I made a Tom Yum Grilled Pizza back in 2019 using Thai Red Chili Paste. You can check it out if you wanna make it from scratch. You can sue me if you want, but Sambal Telur Pecah tastes way better than Shakshuka. Period.I didn't do any major alteration to this dish (unlike what I did to sambal telur hancur). So, I am safe from being killed by my grandma. Lol! I love to serve this with some flatbread on the side. It is totally optional. You can serve this on some rice and it will be a very hearty and yummilicious meal already. Without much delay, why don't we get started with the recipe?

I bet you have seen the viral TikTok corn ribs recipes that are popping up everywhere. I thought I give it a try. Well... it turns out that slicing the corns lengthwise is a huge challenge. Firstly, it is quite dangerous to handle. Secondly, it had made my knife blunt and I would not recommend anyone making the corn ribs.I already bought the corns, so this is pretty much impromptu. I sliced the kernels from the cobs, which is so much easier compared to slicing the corns into wedges, toss them in a very simple Sambal Hijau based vignette, and finally smoking them in their boats-like-husks. Yes! Smoking them in my Personal Size Stovetop Kettle Smoker from Nordic Ware.My daughters who dislike spicy food and corn, actually finish these without many complaints. That's when I know this is really good. This is like those corn salad, but a leveled up one, my kids commented. I guess I need to start researching how to make Sambal Hijau, so anyone can try this recipe. Stay tuned.

This squid chilli sauce is very expensive in Australia, and it's also rather difficult to get good ones, and the size is also small. Maybe because the main ingredients have to be imported so the price is expensive. so I decided to buy the ingredients and cook it myself and immediately made a lot of it for stock, because this chilli sauce can last up to 3 to 6 months. Also, because of my busy work now.

Sambal is a Indonesian chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loan-word of Javanese origin (sambel).

Plecing kangkung is an Indonesian spicy water spinach dish made from Lombok island. Plecing kangkung made from blanched kangkung leaf (Ipomoea aquatica) served cold with plecing sambal, made from ground red chilies, shallots, garlic, burned bird's eye chili, burned shrimp paste, a pinch of salt and sugar. As a side dish for Lombok Ayam taliwang dish, plecing kangkung usually also served with additional vegetables such as bean sprouts, string beans, fried peanuts. Outside Lombok, plecing kangkung is also commonly served in neighboring Bali island. I'm so lucky still can found this type of water spinach even though live in Australia.

Decided to make my own sambal since I had the ingredients in my freezer. Reduce the amount of chilli if spicy is not to your tastebuds. Good to use as a dipping sauce or with stir-fry.

If you have lamb doner leftover and want to serve in a different way, why don’t you make raw Balinese sambal to go with that ? Believe or not it does goes really well with lamb doner #mycookbook

A friend of mine just back from Indonesia and bring this fruit over and she willing to share some with me. So I decide to make sambal with it.. ahhhh I feel like am home nowJengkol or Jering does smell but a lot of love. This plant in English is called as Dogfruit or Ngapi Nut. Jengkol or Jering become one of the favorite menu by most people in Indonesia although produces a bad odor 😬😅 It’s not easy to find this fruit in the UK but sometimes if you lucky you can find it in Asian groceries but it’s not cheap tho 😅

Sambal dabu-dabu, is a fresh and fiery chili sauce from Manado, the provincial capital of North Sulawesi. Made form tomatoes, chilies, shallots, and lime juice, this sambal dabu-dabu is sure to whet up the appetite.It is usually used as a condiment for seafoods, especially various recipes of ikan bakar (grilled fish).Dabu-dabu has a flavor similar to Mexican salsa.  It is sometimes described as Manado's raw sambal.But you can use any type of dish you like to serve with this sambal dabu-dabu.And I use fried chicken for my lunch 😍👍.

So, I have not been too active on Cookpad because we have been traveling quite a lot this year, despite the pandemic and also I have been taking online classes, for cooking and baking as well as fashion designing, so my time was pretty much consumed on those.I have a lot of recipes on my draft and on my phone, so I hope I can make time to share them with you and join challenges on Cookpad 🥰If you ever tried my recipes please do share them with me, I'd love to see 😍

#MyCookbook#Week3We Indonesian LOVE our sambals, there are so many types, but 2 of my favourites is called: sambal bajak and sambal bawang. Both always brings back memories of my mom, because she always have to have sambel with her meals. This one however is just a very easy version of sambal, where you can get all the ingredients quite easily wherever you are. All you need is patient, as it takes a while to make it. (This take me about 1.5hr).I always made this in big batches, as its quite versatile to used as based for lots of Indonesian cooking. this would last at least 2 month in fridge IF you cooked it right. I would use this as based for our famous Indonesian Nasi goreng 🥰, Mie goreng, sambel goreng kentang, (of course you still need other inggredients. And it also used for condiment , example to eat with Fried chicken or steamed/baked aubergine, etc.Give it a go and see what you think.

This dish is a mixture of two different cultures colliding from Indonesia — Sei Sapi from East Nusa Tenggara, and Sambal Matah from Bali. This is very easy to make and you can adjust the spiciness level as you like. I cooked this for some friends and they LOVED it. Also some inspirations from Mercia’s suggestions as well. #tasteofhome(((Btw ask @asako for review she was like genuinely crying in happy tears eating this lol)))

#MyCookbook#Week6One of my husband favorite dish, you can put basically anything with this sambal. One of his favorite with burger cut. This time, I used mince beef, because that what we have in our fridge. If you don't like spicy, de-seed the chili and add more tomatoes. It is way better to fried the potatoes a day before and put in fridge, so its not too oily. If you prefer to be healthier, try not frying them and oven it instead. I find it quite moreish. Being Indonesian, we usually eat this with boil rice or rice cake. feel free to eat on its own if you like, maybe make the potato chunkier.Note: the sambal is the same recipe as before, as it is quite versatile, but I will write it here again, the amount might looks more in the picture as I make more for my own stash:p, It will take a while to make the sambal (about an hour), as we want it to be a bit dry. If you want to eat them right away, feel free to cook the sambal less time :)

Difficult to get this kind of mushroom .Traditional Malay Recipe. Old recipe from my mother

BBQ Sambal Stingray is an iconic Singapore dish and I was supposed to share this recipe on the 9th of August to celebrate Singapore's 56th independence. The fact of the matter is, I wasn't happy with my 1st attempt. It felt rushed, tasted pretty blend and I couldn't bring myself to share that recipe with you lovely people. Besides, our national day celebration is postponed to 21st August (what an excuse eh?)Eventually, I decided to sit down and take the time to craft this recipe thoroughly, rather than just slapped the tempeh with some sambal, smoked it and called it BBQ Sambal Tempeh.Speaking of which, you must be wondering why tempeh and not stingray. Seaspiracy happened and if you have not watched the documentary on Netflix, I suggest you do. We are doing more harm and damage to this planet than we can possibly fathom.

To say that the egg is probably the best versatile ingredient in the world is an understatement. It is essential. Not only do we boiled, fried, baked, scrambled poached eggs, we also need eggs for baking, making desserts, making pasta, etc. Its usage is endless. When my grandma was lazy, she would whip up egg recipes in an Indonesian way. Sambal telur hancur is one of those recipes.Sambal telur hancur is stir-fried eggs with sambal in a large amount of oil. I took a different route with a double boiler and less oil; a chefy route to be exact. My grandma would probably kill me for doing so. I applied Heston Blumenthal's method and adapted J. Kenji López's way of making scrambled eggs. Heston's is using a double boiler and Kenji's is the addition of slurry.Cooking scrambled eggs on a double boiler allows you to have control of the eggs while the addition of starch adds that extra creaminess without any added cream. I love to serve my scrambled eggs over some toast and seared chicken ham. Enuff talking, let's start cooking.

My comfort food , and easy , for the chilli sambal I've already shared the recipe and the vegetables you can just use any type of vegetables you like.