Sambal is used as a condiment or as a side dish for an Indonesian mostly, it can be very hot for the inexperienced.
Adding sambal to the dish may heat up and raising your appetite, sambal also very popular throughout Indonesia and we used to have as many Indonesian fond to the most
Terasi is Indonesian variant of dried shrimp paste which is important ingredient for "Indonesian Sambal Terasi".
In my image above terasi which almost looks like granules but actually it was a big chunk then I mashed them up and toasted over the fire to get better flavour and reducing the pungent aroma.
Terasi has very much strong smell and saltiness but if you add up at your particular recipes its became perfect combinations ever!
Toasted terasi can be last very long only if you keep in the covered container within dry cool place or even in the fridge.
Click here to get to know several kind of Indonesian Terasi.
Sambal terasi can be make and serve fresh which mean by using a stone cobek (mortar and pestle) by grinding fresh chilies and fresh tomatoes to a smooth form other wise leave some lumps and of course adding terasi in it--if you do not have a Mortar and Pestle, a blender or food processor may be used.
To me, making Indonesian sambal terasi it would be not so fantastic without using particularly bird eye chili a.k.a cabe rawit.
Since I am living far away from my beautiful Indonesia which possible at anytime making sambal terasi, therefore my Indonesian sambal terasi which I wrote down below is kind of fry-up first then can be kept refrigerate.
I take my part for Weekend Herb Blogging started by Kalyn, of Kalyn's Kitchen and hosted this week by Maninas at Maninas "Food Matter"
Presented an authentic Indonesian sambal terasi is an excitement to me apart from it I can simply describe as “Indonesian fantastic condiment”.
(Indonesian style spicy condiment)
75gr bird eye chilies
5 pieces red chilies, deseeds
1 teaspoon terasi a.k.a dried shrimp paste, toasted
3 tomatoes, remove the skin and chopped
Grated coconut sugar, substitute palm sugar to taste
Salt to taste
Grind bird eye chiles and red chilies using grinder machine into a smooth paste, add little water to make the thing keep turning--set aside.
Meanwhile heat the oil in the pan over medium heat, add in the grind chili, stir about 25 minutes or until the chilli are cooked
Add chopped tomatoes then stir frequently until the tomatoes are really dissolved.
Add grated coconut sugar and toasted terasi (dried shrimp paste) keep stirring until all ingredients are well blended
Seasons with sea salt then continue to stir until the sambal turn to a colour--slightly deep red and aromatic **about 2 minutes.
Removed from the heat and let it cool--transfers into covered container, Keep refrigerate
Sambal terasi may last about a week even more, if you aware of using a clean spoon every uses.
Using bird eye chilies which may be too much spicy otherwise simply using the red chilies purely instead