Indonesiansambalsauce Recipes

INDONESIAN SHRIMP PASTE SAMBAL

Steps:

• In a dry pan, dry toast the shrimp paste till it becomes slightly charred.
• Heat a wok or pan to medium-heat and add the cooking oil.
• Saute all the ingredients together (except shrimp paste, salt and sugar) until they become tender. You want the tomatoes slightly blistered, caramelised and mushy, and onions translucent .
• Remove from heat and transfer to a mortar, leaving excess oil behind.
• Pound the sambal ingredients with salt and sugar into as paste. The consistency is up to your own discretion (fine or chunky)
• Finish off with a quick squeeze of lime juice just before serving

SAMBAL SAUCE

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.

INDONESIAN SAMBAL SAUCE

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!

INDONESIAN SOY SAUCE (KECAP MANIS SEDANG)

Steps:

• Stir the water, soy sauce, and sugar together in a saucepan; add the bay leaves and bring to a boil. Reduce heat to medium-low; simmer until thickened, about 30 minutes.

SAUS KACANG (INDONESIAN PEANUT SAUCE)

Steps:

• Pour the oil into a large wok or and set over medium heat until shimmering hot. Add the peanuts and stir and cook until golden brown, 4 to 6 minutes. Toss them continuously so they cook evenly without burning.
• Scoop up the peanuts with a slotted spoon and transfer to a paper-towel lined plate to cool. Remove any burnt peanuts, they will taste bitter.
• When the peanuts are cool enough to handle, grind them in a small food processor or pulverize them with a mortar and pestle until they have the texture of coarse sand.
• Mix the water together with the lime leaves, tamarind, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat, then adjust the heat until it is bubbling gently. Simmer for about 5 minutes, breaking up the tamarind pulp.
• Remove the lime leaves and any chunks of tamarind pulp with a slotted spoon. Add the ground peanuts and bring to a boil over medium-high heat. Adjust the heat and simmer gently until thick and creamy like gravy, 8 to 10 minutes, stirring often so the sauce doesn't stick to the bottom of the pot.
• Remove from the heat and stir in the sambal oelek and Thai chilies (if using). Taste and adjust the seasonings as needed, making sure the acidity of the tamarind or lime sings through.
• Serve the peanut sauce with vegetables or as a dipping sauce for grilled kebabs.