Preparation time : 5 minutes
Cooking time : 10 minutes
Cooking time : 10 minutes
This chili paste came from West Sumatra region (Minang area/Padang), and will serve best with chiken, meat, fish and vegetable padang cuisine. But you can also enjoy it with simply fried chiken or grilled meat.
INGREDIENTS:
15 fresh red hot chilies, cut in the middle, sliced thickly
10 shallots, sliced thickly
1/2 tsp ground white pepper
1/2 tsp salt
1 tablespoons sugar
50 ml water
2 tablespoons lime juice
5 tablespoons oil
HOW TO MAKE:
1. Crush red hot chilies and shallot roughly. Set aside.
2. Heat the oil, add crush red hot chilies and shallots, stir until fragrant.
3. Add pepper, salt and sugar. Mix it well. Pour water and lime juice, and simmer until oil comes to the surface. Serve.
SAMBAL BALADO
Siap disajikan bersama dengan lauk-pauk masakan Padang. Nikmat juga dijadikan pelengkap lauk yang dibakar dan digoreng.
BAHAN:
15 buah cabai merah gemuk
10 buah cabai merah keriting
½ sdt merica bubuk
½ sdt garam halus
1 sdm gula pasir
50 ml air
2 sdm air jeruk nipis
5 sdm minyak goreng
CARA MEMBUAT:
1. Belah dua memanjang cabai merah, lalu tumbuk kasar. Tumbuk kasar juga bawang merah.
2. Panaskan minyak goreng, lalu tumis cabai merah dan bawang merah hingga layu dan harum.
3. Tambahkan merica, garam, dan gula pasir, lalu aduk. Tambahkan air dan air jeruk nipis, aduk hingga mendidih. Angkat dan sajikan.
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