Sambal Bawang, Shallot and Garlic Sambal

Written by on June 14, 2012 in Java Culinary with 0 Comments

Sambal Bawang, Shallot and Garlic Sambal

http://indonesiaeats.com/sambal-bawang-sambal-setan-shallot-garlic-devil-sambal/

Sambal-Bawang

Sambal Bawang
Shallot and Garlic Sambal

Ingredients:
250 grams Thai red chilies (or bird eyes chilies)
50 grams scotch bonnet pepper, discard the seed
300 grams shallots, peeled
50 grams cloves garlic, peeled
120 milliliter (1/2 cup) left over oil from frying the shrimps
2 teaspoons salt or as desired
2 – 3 tablespoons ground dried shrimp (ground ebi)

Methods:
1. In a skillet, stir fry whole chilies, shallots and garlics until wilted. Remove from the skillet and drain. Leave the oil in the skillet.

2. In a food processor, add the sauteed chilies-shallot mixture with salt and ground dried shrimp and process.

3. Re-heat the skillet with oil, transfer the crushed chilies and shallot mixture. Stir fry until done or the colour change to darken. Cool down at a room temperature before transferring into a jar and keep it in the fridge for a longer shelf life.

Another method that I applied after seeing a comment from Jane Albertina on my old blogspot. Add the shallot at very last minutes once a mixture stir frying is almost done. Then, you can follow the next step by cooling down the sambal at a room temperature. To me, it does taste better as I could taste the sweetness of shallot.

Now you have sambal bawang and ready to be served with your nasi udang (shrimp rice).

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