Indonesian Sambal Sauce Recipes

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SAMBAL SAUCE



Sambal Sauce image

This is a Malaysian recipe from our Singaporean cook for a rather hot sauce to be used with shrimp or chicken.

Provided by Robin

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 16

Number Of Ingredients 13

1 cup chopped serrano chiles, with seeds
2 tablespoons white sugar
2 tablespoons salt
1 tablespoon belacan shrimp paste
1 tomato, chopped
½ onion, chopped
1 bulb garlic, peeled and crushed
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
2 lemongrass, bruised
2 fresh curry leaves
1 (1/2 inch) piece galangal, thinly sliced
2 tablespoons tamarind juice

Steps:

  • Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.

Nutrition Facts : Calories 38.1 calories, Carbohydrate 5.4 g, Cholesterol 0.6 mg, Fat 1.8 g, Fiber 0.5 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 875 mg, Sugar 2.2 g

INDONESIAN SAMBAL SAUCE



Indonesian Sambal Sauce image

This sauce is really hot, but the sweetness plays off the heat very well. Use as a general condiment like Thai Sriracha sauce.

Provided by profken

Categories     Sauces

Time 25m

Yield 3/4 cup

Number Of Ingredients 7

1/2 cup small dried hot red chili pepper, stemmed and seeded (even better if you can find them bottled in brine instead of dried)
1 small onion, coarsely chopped
2 garlic cloves, coarsely chopped
1/3 cup sugar
1/4 cup lemon juice
1/4 cup water
1 teaspoon salt (omit if you use brined chilies)

Steps:

  • Combine all ingredients in a blender.
  • Blend at high speed until ingredients are well chopped and blended.
  • Pour mixture into a saucepan and bring to a boil, stirring frequently.
  • Reduce heat and simmer, stirring frequently, until sauce is reduced by half, around 10-15 minutes. Sauce should be thick and uniform.
  • Pour into a bowl and cool to room temperature.
  • Enjoy!

Nutrition Facts : Calories 490.7, Fat 1.8, SaturatedFat 0.3, Sodium 3132.2, Carbohydrate 123, Fiber 9.1, Sugar 104.8, Protein 4.4

CHILI SAMBAL (INDONESIAN HOT PEPPER SAUCE)



Chili Sambal (Indonesian Hot Pepper Sauce) image

Also known as Sambal Oelek, this fiery sauce is used as an accompaniment for many dishes or as a sauce in a main dish. You'll find a lot of Indonesian recipes call for it, as well as some Thai dishes. The Thai version, though, as I've found with many Thai recipes, ends up using a few more ingredients, like lemongrass. The Indonesian version is nice and simple, though, and packs a bigger punch in my opinion, and the hotter the chilies you use, the better!

Provided by Cluich

Categories     Sauces

Time 25m

Yield 1 lb.

Number Of Ingredients 3

1 lb red chile, seeded (fresh)
4 garlic cloves, peeled and crushed
2 teaspoons salt

Steps:

  • Place the seeded chilies in a pot of boiling water, and cook for 7 or 8 minutes, then drain and run through a food processor, making sure not to make it too smooth (you don't want it too watery).
  • Transfer the chili paste into a screw-top glass jar and stir in the salt. Screw on the lid and store in the refrigerator for later use. It should keep for several weeks.

Nutrition Facts : Calories 199.5, Fat 2.1, SaturatedFat 0.2, Sodium 4693.9, Carbohydrate 44, Fiber 7.1, Sugar 24.2, Protein 9.2

INDONESIAN-STYLED SAMBAL



Indonesian-Styled Sambal image

Can be prepared in 45 or less but requires additional unattended time. (Pineapple and cucumber condiment.)

Yield Makes about 2 cups

Number Of Ingredients 6

1 cup 1/4-inch-thick chunks of fresh pineapple
1 cup 1/4-inch-thick chunks of seedless cucumber
2 teaspoons sugar
1 large shallot, chopped fine
1 tablespoon soy sauce
1 tablespoon fresh lime juice

Steps:

  • In a bowl combine well the pineapple, the cucumber, the sugar, the shallot, the soy sauce, the lime juice, and salt to taste and let the sambal stand, covered and chilled, for 1 hour to let the flavors develop. The sambal keeps, covered and chilled, for 2 days. Serve the sambal as an accompaniment to curries and grilled meats.

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