Ingredients with Measurements:
- 10 fresh red chilies, seeded and chopped
- 5 shallots, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 2 tablespoons tamarind paste
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 1 cup grated coconut
- 1 cup siwalan fruit, peeled and chopped
- 1/2 cup water
Special equipment needed:
- Mortar and pestle
- Blender
Step-by-step instructions:
1. In a mortar and pestle, grind the chilies, shallots, and garlic until they form a paste.
2. In a blender, mix the tamarind paste, salt, sugar, and 1/2 cup of water until smooth.
3. In a pan, heat the vegetable oil and fry the grated coconut until golden brown.
4. Add the chili paste and siwalan fruit to the pan and stir-fry for 5 minutes.
5. Pour the tamarind mixture into the pan and stir-fry for another 5 minutes.
6. Remove from heat and let cool.
7. Serve with rice or as a condiment for grilled meats.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 200
- Fat: 12g
- Carbohydrates: 20g
- Protein: 3g
Substitutions for ingredients:
- Red chilies can be substituted with any other type of chili pepper.
- Shallots can be substituted with onions.
- Siwalan fruit can be substituted with any other tropical fruit.
Variations:
- Add shrimp paste for a different flavor.
- Use different types of chili peppers for a spicier or milder sambal.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of chili peppers to your desired level of spiciness.
- Use a non-stick pan to prevent the sambal from sticking.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat in a pan over medium heat until heated through.
Presentation ideas:
- Serve in a small dish as a condiment for grilled meats.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with grilled meats or rice.
Suggested side dishes:
- Steamed vegetables or fried rice.
Troubleshooting advice:
- If the sambal is too spicy, add more sugar or tamarind paste to balance the flavor.
Food safety advice:
- Make sure all ingredients are fresh and properly cleaned before use.
Food history:
- Siwalan sambal is a traditional Indonesian condiment made with siwalan fruit, which is a type of palm fruit.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve as a condiment for grilled meats or as a side dish for rice.
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Region: Indonesian