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Recipes Archive: Sauces: Sambal 02


From: "Eruna Schultheiss" <eruna@taom.com> 
Newsgroups: rec.food.recipes 
Subject: COLLECTION (8) Indonesian Sambals 
Date: 12 Feb 1997 05:41:33 -0700 
Message-ID: <AF210B51-178324@160.207.241.201> 



SAMBAL BAJAK (Fried red-pepper sauce)
from <Cuisines of Asia> by the California Culinary Academy
Indonesia, Condiment
makes 1 cup

  8     macadamia nuts
1/4     pound fresh red chilies, stems removed
  1     medium onion, peeled and quartered
  4     cloves garlic, peeled
1/2     tsp shrimp paste
  1     Tbsp brown or palm sugar
  2     Tbsp oil
  1     salam leaf or curry leaf (optional)
1/4     cup water

To prepare in a mortar: Pound nuts to a coarse paste. Mince
chilies, onion, and garlic and add to mortar with shrimp paste and
sugar. Pound mixture to a coarse paste. To prepare in a food
processor: Combine macadamia nuts, chilies, onion, garlic, shrimp
paste, and sugar, and process to a coarse paste. Add 1 or 2 Tbsp of
water if necessary to facilitate blending.

In a small skillet or saucepan, heat oil over medium heat. Add chili paste
and salam leaf and cook, stirring until fragrant. Add the water and
continue cooking until water has evaporated and oil begins to separate.
Serve warm or at room temperature, or store in a tightly covered jar in
the refrigerator. 

This popular sambal is as common in Indonesia as nuoc cham is in Vietnam
or nam prik in Thailand. It is typically added to rice or stirred into
soups. It packs quite a punch... 

JAVANESE SAMBAL 
from <Red Hot Peppers> by Jean Andrews
Indonesia, Condiment
makes 1/2 cup++

1/4     whole coconut, peeled and roughly chopped
  3      fresh green chilies (Thai or serranos)
1/2     tsp shrimp paste, or substitute mashed anchovy
  1     garlic clove, peeled
1/4     tsp palm sugar or granulated sugar
  1     Tbsp tamarind or fresh lime juice
        salt to taste

Pound all the ingredients together into a paste or puree in a blender.
Serve as a table sauce.

BORNEA SAMBAL 
from <Red Hot Peppers> by Jean Andrews
Indonesia, Condiment
makes 1/2 cup

  5     fresh green chilies (Thai or serranos)
  1     shallot or green onion (scallion)
  1     garlic clove, peeled
1/4     tsp shrimp paste, or substitute mashed anchovy
1/2     tsp brown sugar
  1     small lime, juice
1/4     tsp salt

Boil the whole chilies in water to cover for 6 minutes; drain. Pound
all the ingredients together in a mortar to make a creamy paste or
puree in a blender.

Here a very simple Sambal Oelek:

SAMBAL ULEK
from <Cuisines of Asia> by the California Culinary Academy
Indonesia, Condiment

1/4     pound fresh red chilies, stems removed
  1     tsp kosher salt
  1     tsp mild vinegar

In a blender or food processor, chop chilies to a coarse paste; add salt
partway through blending. Transfer to a jar and store covered in cool
place. 

I hope that you like these Sambals. In Indonesia every meal comes with
a Sambar. Enjoy!

Eruna Schultheiss
Cherry Hills, Colorado
eruna@taom.com

                        Walt Gray---Alexandria Virginia
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: CHILI PASTE - SAMBAL
 Categories: Indonesia, Condiment
      Yield: 1 Servings
 
    1/2 c  Dried Whole Red Hot Chiles
           -Stemmed And Seeded
      2    Cloves Garlic, Halved
      1 sm Onion, Coarsely Chopped
    1/4 c  Sugar
    1/4 c  Lemon Juice
    1/4 c  Water
    1/2 ts Salt
 
Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a
fiery-hot condiment served at every meal.

In a blender or food processor, combine chiles, garlic, onion, sugar,
lemon juice, water and salt;whirl until onions are finely minced. Pour
mixture into a 1 to 2 quart pan and cook over medium heat, stirring
occasionally, until reduced to about 1/2 cup (about 10 minutes). Serve at
room temperature.  Makes about 1/2 cup.  From: Sunset Oriental Cookbook.
Typed by Syd Bigger. 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sambal Oelek (Chillies And Spices)
 Categories: Indonesia, Sauce
      Yield: 1 Servings
 
      1    Dozen red chillies
    1/2 ts Shrimp paste
    1/2 ts Salt
      1 tb Tamarind juice
 
  ** This mixture is an ingredient used in most Indonesian dishes. It can
be kept in the refrigerator for several weeks. Pound chillies, shrimp
paste and salt together in a mortar. Stir in tamarind juice. 

Alternatively, blend all ingredients in a blender.

Imran C. Gold Coast
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: SAMBAL OELEK (INDONESIA)
 Categories: Indonesia, Condiment
      Yield: 6 Servings
 
      8 oz Fresh red chilies
      1 ts Salt
      1 ts Brown sugar
 
Heat a heavy frying pan and put in the chilies after 2-3 minutes. Dry
roast over medium heat for a few minutes. Cool, then chop finely and lb to
a paste with the salt and sugar. 
 
-----
 
---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Sambal Ulek
 Categories: Chile, Condiment, Indonesia
      Yield: 1 servings
 
      1 c  Dried red chiles such as
           -Piquins or Cayennes,
           -stems removed
      6 cl Garlic, chopped
      3 tb Lime juice
      1 tb Sugar
      1 ts Shrimp paste
      1 ts Peanut oil
 
Sambals are condiments used to flavor or to spice dishes throughout all of
the Indonesian islands. They can be cooked or raw and are composed of a
variety of ingredients including fruits, vegetables, meats or fish. They
may be simple, but the one ingredient that is common is chile. No meal in
Indonesia would be served without a sambal. 

Cover the chiles with hot water and let sit for 15 minutes until softened.
Remove the chiles and drain.  Combine all the ingredients in a blender and
puree to a sauce.  Thin with more lime juice if necessary.  Serving
Suggestions: Serve with grilled meats or poultry or put on the table as a
condiment to be added to any food. 

Garry Howard, Cambridge, MA
 

