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. ...

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 scrolli...