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Sambal ala Ny. Rudy - Chili Paste Series
by
Lidia Ratnawati
Calificación: 4.0
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%20that%20my%20husband%20like%20to%20eat%20extreme%20spicy/hot%20food.%20Therefore,%20we%20always%20have%20chili%20paste%20on%20table%20or%20in%20the%20fridge,%20bought%20or%20homemade%20ones.%20The%20one%20we%20normally%20have%20is%20sambal%20terasi%20(Indonesian%20style%20chili%20paste%20with%20shrimp%20paste/belacan).%20Sambal%20is%20a%20condiment,%20which%20you%20can%20enjoy%20with%20rice,%20various%20meats%20and%20veggies.%20In%20Indonesia,%20there%20are%20many%20kinds%20of%20chili%20paste,%20named%20according%20to%20the%20ingredients%20and%20the%20areas.%20In%20the%20East%20provinces,%20they%20even%20have%20sambal%20with%20some%20snacks.%3C/p%3E%3Cp%3ERecently,%20I%20like%20to%20explore%20various%20kinds%20of%20sambal%20and%20try%20to%20make%20it%20at%20home,%20for%20sure%20I%20need%20to%20adjust%20with%20what%20ingredients%20I%20have%20here,%20since%20some%20of%20the%20particular%20ingredients%20could%20not%20be%20found%20here%20in%20Canada.%3C/p%3E%3Cp%3EThe%20first%20sambal%20I%20like%20to%20share%20with%20you%20is%20the%20one%20I%20just%20recently%20discovered.%20A%20foodie%20friend,%20introduced%20me%20to%20this%20and%20gave%20me%20the%20recipe.%20I%20tried%20to%20make%20it,%20and%20husband%20loves%20it.%20Now%20it%20becomes%20his%20favourite%20one.%20Oh,%20and%20for%20you%20who%20is%20wondering%20where%20does%20the%20name%20come%20from,%20this%20sambal%20is%20named%20of%20the%20lady%20who%20was%20first%20invented%20the%20recipe.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3EIn%20a%20wok,%20saute%20whole%20chili%20and%20shallot%20with%20the%20oil%20until%20half-cooked.%20Drain%20the%20oil,%20and%20cool%20off%20the%20chili%20and%20shallot%20(let%20the%20oil%20sit%20inside%20the%20wok).%20Crush%20them%20using%20chopper.%20Then%20add%20salt,%20sugar%20and%20chicken%20broth%20powder,%20mix%20them%20well.%20Heat%20up%20again%20the%20used%20oil%20and%20transfer%20back%20the%20crushed%20chili%20and%20shallot%20to%20the%20wok.%20Fry%20until%20done%20(change%20to%20darker%20color).%20Stir%20every%20now%20and%20then%20while%20frying.%20Keep%20it%20inside%20a%20jar%20with%20lid%20and%20refrigerate%20it%20for%20longer%20use.%3C/p%3E){kind=link}