Indonesian Styled Sambal Recipes

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.

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

Ingredients

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

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

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