Ingredients with Measurements:
- 500g kemplang (fish crackers)
- 10 red chili peppers
- 5 bird's eye chili peppers
- 5 shallots
- 3 cloves garlic
- 2 tbsp belacan (shrimp paste)
- 2 tbsp tamarind paste
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup water
- Oil for frying
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, bird's eye chili peppers, shallots, and garlic into a fine paste.
2. Heat a pan over medium heat and toast the belacan until fragrant.
3. Add the chili paste to the pan and stir-fry for 2-3 minutes.
4. Add the tamarind paste, salt, sugar, and water to the pan and stir until well combined.
5. Simmer the sambal for 5-10 minutes until it thickens.
6. Heat oil in a deep frying pan or wok over medium-high heat.
7. Fry the kemplang in batches until golden brown and crispy.
8. Drain the kemplang on paper towels to remove excess oil.
9. Serve the kemplang with the sambal belacan on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
- Medium heat for stir-frying
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 300
- Fat: 15g
- Carbohydrates: 35g
- Protein: 10g
Substitutions for ingredients:
- Red chili peppers can be substituted with red bell peppers for a milder flavor.
- Bird's eye chili peppers can be substituted with jalapeno peppers.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add chopped tomatoes to the sambal for a different texture.
- Use different types of fish crackers for variety.
Tips and tricks:
- Make sure the oil is hot enough before frying the kemplang to ensure they are crispy.
- Adjust the amount of chili peppers according to your preferred level of spiciness.
Storage instructions:
- Store the sambal belacan in an airtight container in the refrigerator for up to 1 week.
- Store the kemplang in an airtight container at room temperature for up to 1 week.
Reheating instructions:
- Reheat the sambal belacan in a pan over low heat until warm.
- Reheat the kemplang in a toaster oven or oven at 350°F for 5-10 minutes until crispy.
Presentation ideas:
- Serve the kemplang and sambal belacan on a platter with fresh herbs and lime wedges for garnish.
Garnishes:
- Fresh cilantro or parsley
- Lime wedges
Pairings:
- Serve with steamed rice and a side of vegetables.
Suggested side dishes:
- Stir-fried vegetables
- Coconut rice
Troubleshooting advice:
- If the sambal is too thick, add more water to thin it out.
- If the kemplang is not crispy, make sure the oil is hot enough before frying.
Food safety advice:
- Make sure to properly store the sambal and kemplang to prevent spoilage.
Food history:
- Kemplang is a traditional Indonesian snack made from fish and tapioca flour.
Flavor profiles:
- Spicy, savory, tangy
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indonesian