Garlic Sambal-Sambal Bawang Putih







In Indonesia, sambal is so popular, the vibrant color and the appearances just tells us the level of addictiveness once it taste and I don’t think you would stop eating your meal if the sambal you have just goes very well with the dish, I bet you on this.

Sambal is beyond doubt and unquestionably appetising, it makes an excellent condiment for many Indonesian dishes and for the love of sambal, I think I need to share this recipe, as I want you to experience the same as I do.







To me, sambal is not only impressive, it’s also an exciting condiment that I always die for and I personally enjoy the whole meal of Indonesian food especially accompanying with a fiery sambal.

Many people say that the most important key ingredients to make great sambal is Terasi also known as belachan (fermented shrimp), however I can tell you the truth that not all sambals would required Terasi, I can prove you in this post by scrolling down to the recipe section.

 If you’re dislike terasi but you’re devoted to sambal or cant live without it, then you have found the new love and you might thanking me for this recipe *flying with no wings.






Garlic sambal (Sambal bawang) is actually my “Top” favorite sambal of all sambal recipes that I have, as the fact that I would describe the fiery level as “Oh My God”, it darn so good!
This sambal recipe is truly delivers it characteristic as the perfect quantity of garlics and chilies were tremendous satisfaction, it taste perfect and so addictive!








Garlic Sambal (Sambal Bawang Putih)
Serves 6 or more



Ingredients

160 grams cloves garlic, peeled
80 grams birds eyes chilies
120 mililiter ( ½ cup) vegetable oil
1 teaspoon sugar
1 teaspoon salt




Directions

In a non-stick pan, stir fry the whole chilies and garlics until wilted about 2 minutes. Removed from the non-stick pan and place into a plate.

Transfers the sautéed garlics and chilies in a food processor and process.

Heat the oil in a non-stick over medium heats, add the processed garlic and chili mixture and seasons with sugar and salt.

Stir continuously until it cooked and aromatics, about 15 minutes.

Remove the pan from the heats and cool down completely. Using a spoon, transfers the mixture into a clean and sterilized jar.




Note:
Wisely season the sambal according to your taste, if you think you need to add more salt or more sugar, please do so

To make the sambal taste yummier, you may add chicken bouillon with “no MSG added”, here I used Maggie block product.


The sambal doesn't generally require refrigeration, as the oil would keep it stay longer






Location: Bali, Indonesia

Comments

Post a Comment

Popular posts from this blog

Empal Goreng, Java style fried beef meat

Image
The days of my teens, I clearly remember that my mother has made a very cool treaty for me that it’s fascinating to comply with. Every Sunday always be the great day for me, I make sure not to missed the treaty, at the same time I not desire to make any excuses, yes my mother is too cool for this! The deal was genuinely remarkable and unforgettable, it goes as this way, only if I go with her every Sunday--early morning, walk all the way to the traditional market and giving my hand to carry her shopping stuff after all marketing have done, she would rewards me of having the most drooling Rawon that most people wanted along with a glass of es teh (ice tea). Oh, who would miss this out as my teenage favorite food is Rawon . I prefer my nasi rawon serve together with marinated fry meat (empal goreng) and my mother let me to have it all. The warung( food stall) Nasi rawon ibu Aliyah inside the traditional market pasar baru always been a favorite to all people. Every morning alway...
Read more

Mie Ayam Recipe - Indonesian style chicken noodles

Image
This is one of my favourite home cook recipe, "m ie ayam" Indonesian style chicken noodles  specifically of  Chinese Indonesian way of cooking (Chinese Indonesian style chicken noodles), and to recall the history is that Chinese Indonesians are ethnically Chinese people living in Indonesia, where on centuries ago, overseas Chinese migration thus Chinese Indonesian cuisine that  characterised  by the mixture of Chinese with local Indonesian style. To make the homemade version of this dish is very easy, and my recipe definitely easy to follow I learned this dish from my girlfriend who ever open the noodles house restaurant back in 2002.  She made her own fresh homemade noodles everyday and the egg noodles recipe  has been passed down  to the family through  generations . Mie Ayam Chinese Indonesian style chicken noodles Serves 4 Ingredients for chicken toppings , Ready made fresh egg noodles ( here avai...
Read more

Tangerine, Jeruk peras (Indonesian sweet orange squash)

Image
Tangerine (citrus tangerina) also known as Jeruk Peras ( Indonesian sweet orange squash) which is actually closely related to the Mandarin orange.  Tangerine/Jeruk Peras is a tropical and subtropical shrub, the fruit has green skin and bright orange flesh that contains a lots of juice. The freshly squeezed juice has become one of most wanted beverage among Indonesian Most of the restaurant even though a small eating place (warung/depot) in Indonesia would serve Jeruk Peras in their beverage list menu, it refreshing and enjoyable even though with no sugar added. For you to know, the juice that derived from freshly squeezed from the fruit is actually purely nicer, tastier and of course healthier. All the kind of fruit that minimized process such freshly squeezed would offer the best nutrition benefit to our body, five times greater than pulverized fruit juice. I would always go for freshly squeezed of my summer be...
Read more