Cooking Tackle

I personally enjoy to have sambal on my homemade meal, it can make the dish to have another excitement. Sambal is an extremely versatile accompaniment and also very popular in Indonesia and neighbour country of Singapore and Malaysia. On my previous trip to Singapore, I purposely packed up some Calamansi limes from their regular market, as the only reason that we’re not use to have calamansi limes on our daily cooking ingredients in Bali, we have only use to jeruk nipis (lime) and jeruk limo (limau lime). In spite of this fact, Calamansi lime can be found and used around the North of Sulawesi of Northern Indonesia especially in Bengkulu, they use to add Calamansi lime to their local recipes such Kuah Asang, is clear fish sour soup. Homemade tasty sambal is definitely delicious addition and for the love of sambal, I have come up with modified recipe of Sambal Calamansi, its fragrant, tasty and it can be thrill to your favorite dish. ...

As you expect by the name, this is a unique and fragrant relish in many different kind of Balinese sambal. Torch Ginger Relish ( sambal bongkot /sambal Kecombrang) is another desired fresh relish besides Sambal Matah Bali , it also represent Balinese cuisine. The exotic flavor from the characteristic local dish and turning it into something appetizing and luscious. Torch ginger is one of surprising flavors in South Asian cooking, when fiery bright pink of the bud have thinly sliced or shredded it becomes a spice in many salads, sambal, sauces and soups. Torch ginger also used a common flavoring in Thailand, Malaysia, Singapore and Indonesia especially in Bali   Torch ginger is not because related ginger family, but because leaves reassembles those of ginger plant until the plants flowers it looks very similar to a ginger plant. In Bali, the bud (kecicang), the very young shoot called bongkot is used to make Sambal Bongkot along ...