Sauce

Sambal

Name: Sambal
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 racions
Cuisine: indonesian
Ingredients: 100 g red chili pepper stems removed, roughly chopped; 25 g bird's eye chili stems removed (opcional); 75 g shallot peeled and roughly chopped; 5 gra garlic peeled; 60 ml vegetable oil; 1 ct shrimp paste; 1 cs tamarind paste; 1 cs palm sugar finely chopped or grated; 0,5 ct salt; 2 cs lime juice freshly squeezed

A foundational Indonesian chili paste made from fresh chilies, shallots, garlic, and fermented shrimp paste. This versatile and pungent condiment adds a complex, spicy flavor to countless dishes and can be customized from mild to fiery.

Una recepta original de Forkin

Temps total: 25 min
Racions: 8
Dificultat: Fàcil
Per ració: 103 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir crustacis. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

100 gred chili pepper, stems removed, roughly chopped
25 gbird's eye chili, stems removed(opcional)
75 gshallot, peeled and roughly chopped
5 gragarlic, peeled
60 mlvegetable oil
1 ctshrimp paste
1 cstamarind paste
1 cspalm sugar, finely chopped or grated
0,5 ctsalt
2 cslime juice, freshly squeezed

Estris

saucepan · food processor · spatula · cutting board · knife

Elaboració

Pas a pas

1
Combine the red chili peppers, optional bird's eye chilies, shallots, and garlic in a food processor or mortar and pestle.
Uns 3 min
Nota de cuina: For a more traditional, coarser texture, use a mortar and pestle.
2
Pulse or grind the ingredients until they form a coarse paste.
Uns 2 min
Nota de cuina: Avoid over-processing into a smooth puree; some texture is desirable.
3
Heat the vegetable oil in a small saucepan or wok over medium heat.
Uns 2 min
4
Add the chili paste to the hot oil and cook, stirring frequently, for about 8-10 minutes until it becomes fragrant and darkens in color.
Uns 10 min
Nota de cuina: Constant stirring prevents the paste from burning and ensures even cooking.
5
Stir in the shrimp paste, tamarind paste, palm sugar, and salt until well combined.
Uns 1 min
Nota de cuina: Break up the shrimp paste with your spatula to help it dissolve evenly.
6
Continue to cook for another 2-3 minutes until the sugar is fully dissolved and the oil begins to separate from the paste.
Uns 2 min
7
Remove the pan from the heat and stir in the fresh lime juice.
Uns 1 min
8
Allow the sambal to cool completely before transferring it to a clean, airtight jar.
Nota de cuina: Cooling before jarring prevents condensation from forming inside the container.

Per ració

Nutrició

58%Puntuació

Calories: 102,8kcal
Proteïnes: 0,7g
Hidrats de carboni: 8,9g
Greixos: 7,6g
Fibra: 0,7g
Sucre: 3,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store in a sealed jar in the refrigerator.

Com reescalfar-ho

Serve at room temperature or chilled; no reheating is necessary.