Ingredients with Measurements:
- 500g of kemplang crackers
- 10 red chili peppers
- 5 bird's eye chili peppers
- 4 garlic cloves
- 2 shallots
- 2 tomatoes
- 2 tbsp of tamarind paste
- 2 tbsp of palm sugar
- 1 tsp of salt
- 1 cup of water
- 2 tbsp of vegetable oil
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Arrange the kemplang crackers on a baking sheet and bake for 10-15 minutes until crispy.
3. In a mortar and pestle or food processor, grind the red chili peppers, bird's eye chili peppers, garlic cloves, and shallots into a paste.
4. Heat the vegetable oil in a pan over medium heat.
5. Add the chili paste and sauté for 2-3 minutes until fragrant.
6. Add the diced tomatoes, tamarind paste, palm sugar, salt, and water. Stir well.
7. Bring the mixture to a boil and then reduce the heat to low. Simmer for 10-15 minutes until the sauce thickens.
8. Serve the kemplang crackers with the sambal sauce on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 250
- Total fat: 12g
- Total carbohydrates: 32g
- Protein: 4g
Substitutions for ingredients:
- If you can't find kemplang crackers, you can use shrimp crackers or any other type of crispy crackers.
- If you don't have tamarind paste, you can use lime juice or vinegar instead.
- If you don't have palm sugar, you can use brown sugar or honey.
Variations:
- You can add shrimp or chicken to the sambal sauce for extra protein.
- You can also add vegetables such as bell peppers or carrots for more texture.
Tips and tricks:
- Make sure to grind the chili paste well to release the flavors.
- Adjust the amount of chili peppers according to your spice preference.
- Store the leftover sambal sauce in an airtight container in the fridge for up to a week.
Storage instructions:
- Store the kemplang crackers in an airtight container at room temperature for up to a week.
Reheating instructions:
- To reheat the kemplang crackers, place them in the oven at 350°F (180°C) for 5-10 minutes until crispy.
Presentation ideas:
- Serve the kemplang crackers on a platter with the sambal sauce on the side.
- Garnish with chopped cilantro or green onions.
Pairings:
- This dish pairs well with steamed rice or noodles.
Suggested side dishes:
- Serve with a side of stir-fried vegetables or a salad.
Troubleshooting advice:
- If the sambal sauce is too thick, add more water to thin it out.
- If the sambal sauce is too spicy, add more palm sugar to balance the flavors.
Food safety advice:
- Make sure to wash your hands and utensils thoroughly before cooking.
- Store the food in a clean and dry container.
Food history:
- Kemplang crackers are a traditional snack from Indonesia made from fish and tapioca flour.
Flavor profiles:
- This dish is spicy, sweet, and tangy.
Serving suggestions:
- Serve this dish as an appetizer or a snack.
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Region: Indonesian