Ingredients with Measurements:
- 10 red chili peppers, chopped
- 5 shallots, chopped
- 3 garlic cloves, chopped
- 2 tablespoons of shrimp paste
- 2 tablespoons of vegetable oil
- 1 tablespoon of palm sugar
- 1 tablespoon of lime juice
- Salt to taste
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar and pestle or food processor, grind the red chili peppers, shallots, and garlic until they become a smooth paste.
2. In a small pan, heat the vegetable oil over medium heat.
3. Add the shrimp paste to the pan and cook for 1-2 minutes until fragrant.
4. Add the chili paste to the pan and stir to combine with the shrimp paste.
5. Add the palm sugar and lime juice to the pan and stir until the sugar is dissolved.
6. Cook the sambal for 5-10 minutes until the flavors have melded together.
7. Season with salt to taste.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes about 1 cup of sambal
Nutritional information:
Calories: 90
Fat: 6g
Carbohydrates: 8g
Protein: 2g
Sodium: 400mg
Substitutions for ingredients:
- Red chili peppers can be substituted with other types of chili peppers, such as Thai bird's eye chili peppers or jalapeno peppers.
- Shallots can be substituted with red onions.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add 1 tablespoon of tamarind paste for a tangy flavor.
- Add 1 teaspoon of fish sauce for a savory flavor.
- Add 1 tablespoon of tomato paste for a richer flavor.
Tips and tricks:
- Use gloves when handling chili peppers to avoid getting chili oil on your skin.
- Store the sambal in an airtight container in the refrigerator for up to 2 weeks.
- Use the sambal as a condiment for grilled meats, vegetables, or rice dishes.
Storage instructions:
Store the sambal in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
Reheat the sambal in a small pan over low heat until warmed through.
Presentation ideas:
Serve the sambal in a small bowl or jar with a spoon for easy serving.
Garnishes:
Garnish the sambal with chopped cilantro or sliced lime wedges.
Pairings:
Pair the sambal with grilled shrimp, chicken, or tofu.
Suggested side dishes:
Serve the sambal with steamed rice, sautéed vegetables, or a fresh salad.
Troubleshooting advice:
- If the sambal is too spicy, add more palm sugar or lime juice to balance out the heat.
- If the sambal is too thick, add a splash of water to thin it out.
Food safety advice:
- Wash your hands and all utensils thoroughly before handling food.
- Store the sambal in an airtight container in the refrigerator to prevent bacterial growth.
Food history:
Sambal is a popular condiment in Indonesian cuisine and is typically made with chili peppers, garlic, shallots, and shrimp paste.
Flavor profiles:
The Indonesian Shrimp Paste Sambal is spicy, savory, and slightly sweet.
Serving suggestions:
Serve the sambal as a condiment for grilled meats, vegetables, or rice dishes.
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Region: Indonesian