Indonesian Sambal - Easy chilli paste / condiment (Vegan)

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Indonesian Sambal - Easy chilli paste / condiment (Vegan) is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Indonesian Sambal - Easy chilli paste / condiment (Vegan) is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have indonesian sambal - easy chilli paste / condiment (vegan) using 11 ingredients and 5 steps. Here is how you cook that.

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The ingredients needed to make Indonesian Sambal - Easy chilli paste / condiment (Vegan):
  1. Take 400 gr red chillies chopped
  2. Get 20 Thai chillies (optional)
  3. Take 15 garlics chopped
  4. Take 5-6 shallots chopped
  5. Make ready 2 tomatoes or 10 cherry tomatoes
  6. Get 1⁄2 lime (or lemon) - use the liquid
  7. Get 1 tbsp Himalayan salt
  8. Make ready 1 tbsp white pepper
  9. Get 2 tbsp knorr chicken (this is optional)
  10. Get 1 cup vegetable or sunflower oil (add when need it)
  11. Take 1⁄8 cup Gula jawa/brown sugar

Suitable for vegetarians and vegans alike, and of Indonesian origin, sambal, also known as sambal oelek, is a hot sauce or paste made from one or more varieties of chili. It is also very popular in Malaysia, Sri Lanka, Brunei and Singapore. [VIDEOS] Check out those Malaysian Recipes Sambal oelek is a spicy chutney or paste used in Malaysian as well as Indonesian cuisines. Beware, it involves quite a lot of fresh chilli peppers. Jump to Recipe Print Recipe Sambal Goreng (pronounce some-ball go-rang) is a Javanese dish made of sambal (spicy chili condiment) that is stir fried with other herbs and spices for long minutes before coconut milk is added to it.

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Instructions to make Indonesian Sambal - Easy chilli paste / condiment (Vegan):
  1. Below is the inggredients (not all of them), that is how Gula jawa looks like, it usually in cylinder. The other one is brown sugar.
  2. Heat the wok, add the oil. Meanwhile, Blends all the inggredients with blenders (I like to do this till smooth, some people prefer this not too smoth, up to you). Start cooking. As guideline, the paste should be swimming in oil (see picture), This will take about an hour-1.5hours in medium heat. Stirred occasionaly (I start with 30 minutes in timer, and gradually move to 15 minutes to stirred). sometimes add more oil in the process.
  3. After 1 hour this how it should looks like, darker and a bit shiny. This is when you taste and add any that missing (su gar, salt, etc) the paste should gradually lost all the water and you can see the oil start separating. It usually took about 1.5hr for me. And it will last me for more then 2 month in fridge.
  4. Note - 1. I used thai chillies, this is optional - 2. Sugar type can be anything from as simple as white sugar, originally this used Gula jawa which means coconut sugar (palmyra palm) or we also used palm sugar (this can be found in asian supermarket). This can be subtitute with brown sugar. Fyi: This is not the same as jaggery (as this taste more sour, but you can of course try using it). - 3. You can freeze this, I prefer to freeze in batches, that I know I would finish in a couple of weeks.
  5. If you dont want too spicy, dont use seed of chillies and use more tomatoes.

Beware, it involves quite a lot of fresh chilli peppers. Jump to Recipe Print Recipe Sambal Goreng (pronounce some-ball go-rang) is a Javanese dish made of sambal (spicy chili condiment) that is stir fried with other herbs and spices for long minutes before coconut milk is added to it. It is a stew curry like Thai panang or red curry. Sambal is an Indonesian chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loan-word of Javanese origin (sambel).

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