Sambal

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Sambal is a hot sauce or pasta that is usually made from a mixture of various chilies with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, onion, spring onion, palm sugar, lime juice, and rice vinegar or other vinegar. Sambal is a native Java loan word ( sambel ). This comes from Indonesian, Malaysian, Sri Lankan, Brunei and Singapore cuisines. It has also spread through the Indonesian population abroad to the Netherlands and Suriname.

Various recipes sambal are usually served as spicy and spicy herbs for dishes, such as bread (raw vegetables), baked fish > fried fish (fried fish), fried chicken (fried chicken), chicken slit (broken chicken), < ribs) and various soups.

Video Sambal

Preparation and availability

New traditional chips are made using traditional tools, such as pestle and mortar. Sambal can be served raw or cooked. Chili, garlic, onions and tomatoes are often ground with mortar, while the shrimp paste or shrimp paste is fried or burned first to kill the stinging smell. as well as to release the aroma. Sambal may be prepared in large quantities, as it can easily be stored in a sealed glass bottle in the refrigerator for a week to be served with food as a spice. However, some households and restaurants insist on making freshly prepared sauce just moments before consumption to ensure freshness and flavor; this is known as choked sauce (lit. "impromptu" or "freshly made sauce"). However, in most of the stalls and restaurants, most of the sauce is prepared daily in large quantities and is offered as a spicy and spicy flavor.

Currently, some ready-made, packaged, instant, or ready-to-use chilli brands are available in traditional shops, markets, supermarkets and department stores. Most of the chilli bottles, with some brands available in plastic or aluminum sachet packaging. Compared to traditional chili sauce, bottled instant sauce often has a finer texture, a more homogeneous content, and a thicker consistency, such as tomato sauce, due to a machine-driven manufacturing process. Traditional sauce made in pestle and mortar usually have a coarse texture and consistency.

Some brands produce bottled sauce, such as Huy Fong Foods' chilli sauce, Heinz ABC chili paste and some variants of Indofood chilli.

Maps Sambal

Chili varieties

The most common types of peppers used in sambal are:

• Adyuma, also known as habanero : a very spicy, yellow, block-shaped pepper.
• Cayenne: shiny, red, and long pepper.
• Madame Jeanette : the pepper is yellowish green, long, and irregular.
• Cayenne pepper, also known as chili pepper in Javanese: very spicy pepper, green-red, about 10 millimeters long (0.39 inches) long and 50 mm long (2.0 inches).
• chilli known as lombok in Javanese: green, red-green, elongated pepper. The green chili is softer than the red pepper.
• Chilli taliwang : The pepper is more spicy than the Bird's eye pepper, similar to spicy with dragon jolokia , his name is allegedly from the island of Lombok, or "Island of Chile", taking his name.

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Indonesia

Sambal can also be used as a food ingredient, which uses a large amount of chilli. In Padang cuisine, any dish starts with balado - (lit: with chilli) shows a dish sambal -mixed. A dish containing the word sambal includes:

Sambal squid

(with squid)

Sambal shrimp dry

(with dried prawns), also known as Penang "Sambal Hae Bee"

Sambal lengkong

(with herring/jackalfish).

Sambal fried peanut peanut

(with anchovies and peanuts)

Sambal fried dried tempe

(with tempeh)

Sambal goreng ati

(with cow's liver, potatoes, and sometimes petai)

Sambal fried shrimp

or shrimp shrimp (with fresh shrimp), also known as shrimp .

Sambal radio

traditional dishes from Sarawak, it is an omelet mixed with fried and anchovy.

Sambal fish

Malay-style dishes made from fish and spices and cooked until the fish loses its shape. Available in varieties, some in the form of dry fish yarn known as serunding fish , and some wet like sambal anchovies (teri) or sambal fish cobs (skipper).

Sambal meat/bacon meat

Sambal Malay style is made from meat and spices and cooked for more than 4 hours until the flesh loses its shape, similar to the yarn of meat.

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Also see

• Balado, gaya Minang sambal goreng
• Spicy sauce, also known as sambal sauce or pepper sauce
• Indonesian cuisine
• Malaysian cuisine
• Nam phrik , Thailand's sauce match
• Singapore Cuisine
• Peranakan Cuisine
• Filipino Cuisine

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Reference

Source of the article : Wikipedia