Sunday, May 14, 2017

基本素叁巴辣椒酱 Basic Vegetarian Sambal Paste

Indonesians consume lots and lots of chillies and beef. I used to think I have pretty good tolerance to spicy food but now after residing in Indonesia for 5 years, I realize that I am far from Indonesian standards.

My three lived in helpers are no exception. Through them I have learnt to adapt to having lots of spicy food in my daily diet since I hardly indulge them with beef meat except for occasional fish and chicken.

After changing my eating habits to full vegetarian I totally abstain from eating onions and garlic and over time develop strong resistance to its presence in any food. So I ended up making my home made version of chili sauce, chill paste for cooking and household consumption.

Last year I posted a sambal recipe when I made Nasi Lemak and if you are interested you may visit the link for more information. Today I am making this basic sambal / chili paste which I use it for every forms of cooking on spicy food from stir fry to curry dishes. We usually made them in bulk and freeze them in various containers to maintain its freshness. This is a rather big batch of sambal paste but once you have it you can use some to adapt to assorted types of sambal sauce catered for different food. Very versatile.

With this new batch of sambal paste, I will try to make several versions of ready to eat sambal chilies and post it in my blog whenever I have time.

Basic Vegetarian Sambal Paste

Ingredients 材料

260g Tomato 番茄
2 Kg Red Chillies 红辣椒
1 Kg Curly Chillies 皱皮圈辣椒
2 Stalks Lemongrass 香茅
50g Galangal 南疆
2cm Tumeric Root 黄姜
500-600ml Water 清水

500-600ml Cooking Oil 食油
4 Stalks Lemongrass 香茅 (crushed 压扁)
10pcs  Kaffir Lime Leaves 箭叶
6pcs Fresh Bay Leaves 月桂叶

Method 做法

Soak, wash red chillies, remove seeds and cut to pieces.

Combine (A) into a blender filled with water and blend into paste

Remove and transfer chillies paste to a (heated) deep frying pan or wok filled with heated oil (B) and stir continuously on low heat for 5 mins.

Add (B) lemongrass, kaffir lim leaves and fresh bay leaves to the mixture and stir fry non stop for 20-25 min until the sambal mixture thickens. Once the oil starts to separate from the paste and rise to the surface it is deemed ready.
加入香茅,箭叶和 daun salam 继续不停的翻炒20至25分钟,一直翻炒及搅拌至叁峇酱稍转浓稠深红色油跟酱体开始隔离,表层形成一层辣椒油即可。

Allow the sambal paste to cool completely before storing. Keep the extra paste in the freezer for future use.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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