Sambal ala Ny. Rudy - Chili Paste Series

So it is well known (among friends and families) that my husband like to eat extreme spicy/hot food. Therefore, we always have chili paste on table or in the fridge, bought or homemade ones. The one we normally have is sambal terasi (Indonesian style chili paste with shrimp paste/belacan). Sambal is a condiment, which you can enjoy with rice, various meats and veggies. In Indonesia, there are many kinds of chili paste, named according to the ingredients and the areas. In the East provinces, they even have sambal with some snacks.

Recently, I like to explore various kinds of sambal and try to make it at home, for sure I need to adjust with what ingredients I have here, since some of the particular ingredients could not be found here in Canada.

The first sambal I like to share with you is the one I just recently discovered. A foodie friend, introduced me to this and gave me the recipe. I tried to make it, and husband loves it. Now it becomes his favourite one. Oh, and for you who is wondering where does the name come from, this sambal is named of the lady who was first invented the recipe.

Ingredients:

250g chili (I used chili paddy and 3 habanero)

250g shallot, peeled

250mL vegetable oil (I used 150mL)

salt (I used 1Tbsp)

granulated sugar (I used 1Tbsp)

chicken broth powder (I used 2Tbsp)

Directions:

In a wok, saute whole chili and shallot with the oil until half-cooked. Drain the oil, and cool off the chili and shallot (let the oil sit inside the wok). Crush them using chopper. Then add salt, sugar and chicken broth powder, mix them well. Heat up again the used oil and transfer back the crushed chili and shallot to the wok. Fry until done (change to darker color). Stir every now and then while frying. Keep it inside a jar with lid and refrigerate it for longer use.

Chili Soy Sauce for Satay (Sambal Kecap Untuk Sate)

Indonesian food is known as spiced food and has a lot of condiments. One of the condiments is sambal, literally means something to add the hotness/spiciness and mostly using chili as source of this hotness/spiciness. There are many kinds of sambal which represent the origin of it. They could use various ingredients and specifically made for different kind of foods. This time, together with my fellow Indonesian foodie blogger, I would like to share our favorite sambal which usually specifically made to accompany satay for this month Masbar event. It is called sambal kecap for the main ingredient is soy sauce.


Ingredients:
- 8 chili paddy or bird's eye chili (reduce or add the number of chili to adjust the hotness to your preference)
- 5cloves of garlic
- 4cloves of shallot
- 1 tomato, cut into small squares
- 1tsp of ground white pepper
- 1/2 lime
- 1/3c of sweet soy sauce
- salt, sugar

Directions:
Thinly chop chili, garlic and shallot. Place all of the ingredients in a small bowl, except lime. Drizzle the lime juice over it. Mix it well. Add some water as needed to adjust the taste and consistency. Add some salt and sugar as needed.

I would like to submit the above picture for Click! event. This month's theme is Allium.