Indonesian Spice Paste Sambal Recipes

INDONESIAN SPICE PASTE (SAMBAL)

Indonesian Spice Paste (Sambal) image

The tiny red chiles in this recipe are available at Asian groceries. Don't be shy about using these....be bold! This recipe is from Moosewood Restaurant.

Provided by MsBindy

Categories Indonesian

Time 40m

Yield 1 small batch

Number Of Ingredients 8

Ingredients

3 tablespoons oil
1/4 cup minced onion
1 -2 tablespoon minced garlic
4 -6 teaspoons tiny dried red chilies, crushed or 4 -6 teaspoons hot red pepper flakes
1/3 cup finely minced fresh tomato
1 teaspoon salt
2 teaspoons sugar
2 teaspoons molasses

Steps:

In a small frying pant or in a wok, heat te oil and stir fry the onions and garlic.
After a minute, add the hot pepper flakes or dried chiles.
Reduce heat and stir constantly so the peppers don't burn.
As soon as the flakes darken a little, add the rest of the ingredients and on the lowest heat, cook the sambal until most of the moisture has evaporated, about 15-20 minutes.
The final product should be so well cooked that you can't detect the tomatoes.
This recipe makes only a small amount, which is all you'll need. Refrigerated, this will keep for months.

Nutrition Facts : Calories 477.1, Fat 41.1, SaturatedFat 5.3, Sodium 2337.2, Carbohydrate 28.7, Fiber 1.6, Sugar 19.9, Protein 1.7

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

Ingredients

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.

FIRE HOT CHILLI PASTE (SAMBAL) - INDONESIAN SAUCE

Fire Hot Chilli Paste (Sambal) - Indonesian Sauce image

I found this one on the net by Larry Haftl. Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a fiery hot condiment served at every meal. I have used Habanaro peppers instead of the Indonesian dried chillies and it is 'inferno' hot

Provided by reya doucette

Categories Indonesian

Time 30m

Yield 2 cups, 1 serving(s)

Number Of Ingredients 7

Ingredients

1 lb habanero pepper (very very hot)
12 garlic cloves
1 large diced onion
1 1/2 teaspoons salt
1/2 cup water
3/4 cup lemon juice
3/4 cup sugar

Steps:

You can omit the sugar if you do not like sweet.
Bring all ingredients to a boil, lower heat and simmer to half the consistency, 20 minutes, stirring to prevent burning at bottom of pan.
Cool and liquefy the cooled above in blender.
Serve at room temperature.

Nutrition Facts : Calories 924.5, Fat 2.3, SaturatedFat 0.3, Sodium 3543.9, Carbohydrate 232.8, Fiber 10.4, Sugar 185.1, Protein 12.8

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