Ingredients with Measurements:
- 500g fresh Binjai fruit, peeled and chopped
- 10 shallots, peeled and sliced
- 5 red chili peppers, sliced
- 5 green chili peppers, sliced
- 2 tbsp belacan (shrimp paste)
- 2 tbsp tamarind paste
- 2 tbsp sugar
- 1 tsp salt
- 1/2 cup vegetable oil
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar and pestle or food processor, grind the shallots, red chili peppers, green chili peppers, and belacan until it becomes a paste.
2. Heat the vegetable oil in a pan over medium heat.
3. Add the paste and stir-fry for 5 minutes until fragrant.
4. Add the chopped Binjai fruit, tamarind paste, sugar, and salt. Mix well.
5. Cook for 10-15 minutes until the Binjai fruit is soft and the mixture has thickened.
6. Remove from heat and let it cool.
7. Serve as a condiment with rice or as a dip for vegetables.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of sambal
Nutritional information:
Calories per serving: 60
Fat: 5g
Carbohydrates: 4g
Protein: 1g
Substitutions for ingredients:
- Binjai fruit can be substituted with mango or papaya.
- Shallots can be substituted with red onions.
- Red and green chili peppers can be adjusted to personal preference for spiciness.
Variations:
- Add diced tomatoes for a chunkier texture.
- Use lime juice instead of tamarind paste for a tangier flavor.
- Add dried shrimp for extra umami flavor.
Tips and tricks:
- Use a non-stick pan to prevent the sambal from sticking to the bottom.
- Adjust the amount of sugar and salt to personal preference.
- Store in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
Store in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Reheat in a pan over low heat until warm.
Presentation ideas:
Serve in a small bowl with a spoon for easy serving.
Garnishes:
Garnish with chopped cilantro or sliced red chili peppers for extra color and flavor.
Pairings:
Serve with rice, grilled meats, or seafood.
Suggested side dishes:
Serve with fresh vegetables such as cucumber, carrot, or celery for a refreshing contrast to the spicy sambal.
Troubleshooting advice:
- If the sambal is too thick, add a splash of water to thin it out.
- If the sambal is too spicy, reduce the amount of chili peppers used.
Food safety advice:
- Wash hands and utensils thoroughly before handling food.
- Make sure the Binjai fruit is ripe and free from any mold or bruises.
Food history:
Binjai fruit is a tropical fruit native to Southeast Asia and is commonly used in traditional dishes in Indonesia and Malaysia.
Flavor profiles:
The sambal has a sweet, spicy, and tangy flavor with a strong umami taste from the belacan.
Serving suggestions:
Serve as a condiment or dip with rice or vegetables.
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Region: Malaysian