Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sambal (indonesian chilli sauce…extended). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Sambal (Indonesian chilli sauce…extended) is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Sambal (Indonesian chilli sauce…extended) is something which I’ve loved my entire life. They are fine and they look fantastic.
Homemade Indonesian Spicy Chili Paste (Sambal). Easy Homemade Indonesian Sambal/Sambel Padang Hijau/Ijo Recipe (Padang Green Hot Chilly Sauce). I'm Yna Agpawa and Welcome to my channel 💞 To be notified with my new uploads, pls click the "BELL" Button 🛎 beside the "SUBSCRIBE" button.
To begin with this recipe, we have to prepare a few ingredients. You can cook sambal (indonesian chilli sauce…extended) using 3 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Sambal (Indonesian chilli sauce…extended):
- Get 250 g prepared sambal
- Take Vegetable oil to your own liking. If your sambal is already oily enough for you, dont add any.
- Make ready 2 kg red peppers/capsicums - grilled and skins off. In Australia peppers are called 'capsicums'. Capsicum is the ingredient that makes peppers hot.
This chili sauce recipe is pass down from generation to generation in Indonesia. Sometimes the daughter will add more spice of maybe the grand Balado sambal have a rich taste of flavor. A slightly sour taste from the fresh tomato, a sweet one from sugar and a little kick of hot from red chilli and a. Today Americans try Indonesian sambal (hot sauce).
Instructions to make Sambal (Indonesian chilli sauce…extended):
- Slice the capsicum and roast under the oven grill. I also lightly oil the slices. It makes the skin come off easier. You can use BBQ grill for this step.
- Grill them well, burn them.
- Leave them until skin is black and blisters.
- Put them in a plastic bag and leave till cool, then peel the skins off. Throw the skins out.
- Chop the capsicums finely or you can blend them if you wish.
- Mix the chopped capsicums in with your sambal and add vegetable oil. I like mine very oily.
- Put into pan or wok and heat thru. I open my doors/windows whatever ventilation you have for this step. Sambal cooking smell does invade the house. Fill your jars or container. From here you can put into fridge for immediate use (will keep in fridge for at least 1 month but mine is all gone by then 😆) or prepare for canning… step 8.
- Fill your clean jars with the sambal, and prepare for canning, either water bath or pressure canner.
- I pressure canned mine for 60 mins at 10lbs pressure. This was because the sambal has some 'belacan' (shrimp or prawn paste) in the content and that is low acid.
- My 4 oz jars are the perfect size for this batch as I do give a lot of sambal to friends. You can use any preserving jar up to a quart size and adjust your pressure cooking time accordingly. Or if your sambal has no low acid contents you can just water bath them.
This is a taste test to see which sambal is the best. Hope you enjoy our family friendly videos. Introducing Samal Asli which is Indonesian chilli sauce. See more ideas about Sambal recipe, Indonesian food A must-have in every Asian kitchen - the ultimate Sambal Belacan! With this in your pantry, you can cook up a huge variety of fabulous and quick stirfry.
So that’s going to wrap it up for this special food sambal (indonesian chilli sauce…extended) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
