Writing chilli related blogsand articles I have been asked to write a guest post about an Indonesiancondiment that is used a lot in the Netherlands, Indonesia, Malay, Suriname andsome more countries.Sambal or theidea to it has been born in Indonesia, Java and Malay and is originally used asa condiment so people can make their food as hot as they wanted. This use wasdiscovered by the Dutch, imported to Holland and spread through other coloniesas Suriname. I think that making sambal is one of the purest of uses forchillies, as the sambal contains over 75% chillies normally. My own sambals aremore like 90-95% chillies, using some ingredients to enhance the flavour or thesmell of the chilli used. So other ingredients used in sambal, are there tocomplement the chilli not to overrule or even co exist no, they are there tocomplement the chilli., celebrating the chilli as a fruit, making it a reallystrong and potent condiment. Sambal also isused to marinade meats, about half a day before roasting or frying.
Fresh Cayenne There are two main groupsof Sambal (Javanese) Sambel (Indonesian), raw called “mentah” and cooked called“matang”, the raw one is hotter most of the time.
The base of Sambal is ground chilli or chilli paste, made with a stone mortar from the complete chilli, If you want to make it slightly milder, take out some seed lists and some seeds.
I have one to but more often use it to make herb pastes called boemboes. I moreoften make it in a kitchen machine, and that is fast and easy. This paste I useeither as a base if I want to make either raw or cooked Sambal. Depending howhot you want to have it, you use a chilli that you prefer. But keep in mind thatSambal is not diluted with a lot of ingredients, so you will get one or morechillies in just one teaspoon of sambal. Traditionally used chillies for Sambalare: Lombok, Rawit or Bird chilli and Rocoto. There is even a sambal made of a chilli thatclosely resembles the Naga chilli, packing almost the same heat.
Bird pepper or chilli Let’s do some recipes!Sambal Oelek, the basic raw“mentah” sambal:
1 teaspoon of salt
10 chillies.
Grind the chillies with the salt, and you areready!Now that is a fast recipe.
My own basic Sambal Mentah
1 teaspoon of salt
1.5 teaspoon of olive oil
1 clove of garlic
15 red chillies ( Rawitt or Cayenne )
4-5 drops of lime juice
Grind the garlic with saltand chillies, when it is a smooth paste add the olive oil stirring it then stir4-5 drops of lime juice through it until you just about smell the lime. This afantastic vibrant and fresh Sambal that will keep for more than a week in thefridge.
Original Indonesian mortar Sambal Badjak cookedcalled “matang” Sambal
10 chilies (rawitt)
2 red onions, or 5 shallots
5 cloves of garlic
A teaspoon small piece oftrassi (firm paste of fermented shrimp)
5 candlenuts*
1-2 teaspoons tamarindconcentrate or
2-3 tablespoons of tamarindwater
Half a teaspoon of groundgalangal
3 tablespoons of oil
1 teaspoon of salt
1 teaspoon of soft brownsugar
2 kaffir lime leaves
125 g (4 oz) creamedcoconut dissolved in 250 ml hot water
Grind the chilies in aprocessor with the trassi, garlic, tamarind, galangal and candlenuts to a
smooth paste,
Then add the onions orshallots keeping them in bigger pieces, not to get a puree of it all.
Heat the oil and fry thepaste for a few minutes, then add the remaining ingredients and cook gently for15-20 minutes, until the mixture thickens.
Cool, and store in a jar inthe refrigerator, it’ll keep good for several weeks.
Now even though the tasteis amazing, this also is one simple and fast recipe.
Sambal OelekI hope you enjoyed theread, and start making Sambal!
yours truly,
Bart J. Meijer
http://twitter.com/BartJMeijer
*candlenut = candle nut = kemiri = country walnut = buah keras Notes: Candlenuts must be cooked before eating, since they're highly toxic when raw. Ground candlenuts are often used to thicken Malaysian and Indonesian curries. They're so oily that natives string them together and use them as candles. Look for them in Southeast Asian markets. Substitutes: macadamia nuts
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