Varieties of steam or raw vegetables always became the best accompanion to this pecel/gado-gado chili paste. It can be served along with hot steam white rice or rice cake and shrimp chips.
INGREDIENTS:
250 g peanuts, roasted
3 cloves garlic
10 red hot chilies
bird's eye chilies to taste
100 g palm sugar, sliced
3 cm cutchery
4 kaffir lime leaves, thinly sliced
2 tablespoon tamarind juice (tamarind and hot water)
2 tablespoon oil
HOW TO MAKE:
1. Heat the oil in a wok, fry garlic and red hot chilies until fragrant. Drain.
2.Grind roasted peanuts with the rest of ingredients well in a mortar and pestle. Add tamarind juice, crush roughly and stir well. Remove from mortar, place in a bowl.
3.Pour hot water in a bowl and stir well before serving.
TIPS:
For storing, you can make this paste about 1 kg of peanuts and put in a sealed jar, and place it in a dry and cool place. This paste will be good in 2-3 weeks.
SAMBAL PECEL/GADO-GADO
Selain menyertai sayuran yang direbus, sambal pecel yang tidak diencerkan juga enak untuk dijadikan taburan ketan urab (ketan putih yang dikukus matang dan diberi kelapa parut setengah tua.
BAHAN:
250 g kacang tanah goreng
3 siung bawang putih
10 buah cabai merah keriting
cabe rawit secukupnya
100 g gula merah, sisir halus
3 cm kencur
4 lembar daun jeruk, iris kasar
2 sdm air asam matang
2 sdm minyak goreng
CARA MEMBUATNYA:
1. Panaskan minyak goreng, tumis bawang putih dan cabai hingga layu, angkat.
2. Gerus kacang tanah bersama semua bumbu hingga halus. Tambahkan air asam, gerus halus lagi dan aduk rata.
3. Saat akan disajikan, encerkan dengan air matang secukupnya.
TIPS:
Untuk bumbu simpanan, Anda bisa sekaligus membuat sambal pecel dari 1 kg kacang tanah gren. Sambal ini bisa bertahan 2-3 minggu, asalkan bahan dan proses pembuatannya bersih. Sebaiknya disimpan dalam kotak penyimpanan yang diletakkan di tempat yang kering dan sejuk.
Thursday, February 28, 2008
indonesian - PECEL/GADO-GADO CHILI PASTE - SAMBAL PECEL/GADO-GADO
indonesian - GANDARIA CHILI PASTE - SAMBAL GANDARIA
Preparation time: 5 minutes
Cooking time: 8 minutes
This little green fruit is quite hard to find, but its sour and fresh taste, makes gandaria always become an indulgement when it’s served with fried or grilled fish.
INGREDIENTS:
8 red hot chilies
5 bird’s eye chilies
3 shallots
½ dried shrimp paste, roasted
Young gandaria to taste, sliced
Salt to taste
Sugar to taste
HOW TO MAKE:
1. Grind all the chilies, shallots, roasted dried shrimp paste, salt and sugar in a mortar and pestle.
2. Add gandaria, crush roughly and mix well. Remove from mortar and place in a bowl. Ready to serve.
SAMBAL GANDARIA
Sambal gandaria ini enak sekali bila disantap dengan nasi hangat dan ikan goreng ataupun ikan bakar.
BAHAN:
8 buah cabai merah
3 butir bawang merah
½ terasi bakar, haluskan
Gandaria muda secukupnya
Gula pasir secukupnya
CARA MEMBUATNYA:
1. Gerus halus cabai merah, bawang merah, terasi bakar, garam dan gula pasir.
2. Tambahkan gandaria, tumbuk kasar, dan aduk rata. Sajikan.
indonesian - SWEET CHILI SOY SAUCE - SAMBAL BUMBU KECAP
Preparation time: 10 minutes
Cooking time: 10 minutes
For the best taste with any varieties of fried or grilled chicken an fish, this sweet chili soy sauce will serve best.
INGREDIENTS:
4 shallots, roughly sliced
4 cloves garlic, roughly sliced
6 red hot chilies
200 ml sweet soy sauce
50 ml hot water
2 tomatoes, discard seeds, thinly sliced
1 tablespoon oil
Fried shallots to taste
HOW TO MAKE:
1. Heat the oil in a wok, fry shallots, garlic and all chilies until fragrant.
2. Remove from the wok and grind well.
3. Place in a bowl, add sweet soy sauce and hot water, mix and stir well.
4. Pour fried shallots and tomatoes sliced on top if you preffered. Ready to serve.
SAMBAL BUMBU KECAP
Sambal bumbu kecap sangat cocok bila dihidangkan sebagai pelengkap aneka ikan/ayam goreng dan bakar.
BAHAN:
4 butir bawang merah, iris kasar
4 siung bawang putih, iris kasar
6 buah bawang merah keriting
6 buah cabai rawit
200 ml kecap manis
50 m air matang panas
2 buah tomat, buang bijinya, iris dadu kecil
1 sdm minyak goreng
Bawang merah goreng secukupnya
CARA MEMBUAT:
1, Panaskan minyak, lalu tumis bawang merah, bawang putih, dan kedua cabai hingga layu. Angkat, haluskan. Pindahkan ke dalam wadah sambal, tambahkan kecap manis dan air matang panas, aduk rata.
2. Tambahkan bawang merah goreng dan irisan tomat jika suka. Sajikan.
indonesian - BRAMBANG ASEM CHILI PASTE - SAMBAL BRAMBANG ASEM
Cooking time: 8 minutes
Brambang Asem chili paste is served best with steam spinach or kangkung with hot steam white rice and fried chicken.
INGREDIENTS:
3 red hot chilies
3 bird’s eye chilies
2 tablespoon palm sugar, sliced
3 shallots, roughly sliced
2 tablespoon hot water
Salt to taste
HOW TO MAKE:
1. Grind all the chilies, palm sugar and salt in a mortar and pestle. Mix them well.
2. Add shallots, crush roughly and pour hot water, mix and stir well.
3. Remove from the mortar, place in bowl and ready to serve.
SAMBAL BRAMBANG ASEM
Sambal brambang asem sangat cocok bila disantap bersama kangkung atau bayam rebus.
BAHAN:
3 buah cabai merah keriting
3 buah cabai rawit merah/hijau
2 sdm gula merah, sisir
3 butir bawang merah, iris kasar
2 sdm air matang
Garam halus secukupnya
CARA MEMBUAT:
1. Gerus halus kedua macam cabai. Tambahkan gula merah dan garam, gerus halus dan aduk rata.
2. Tambahkan bawang merah, gerus kasar. Tambahkan air matang, gerus kasar dan aduk rata. Sajikan.
indonesian - BELACAN HOT CHILI PASTE
SAMBAL BELACAN
Cooking time: 10 minutes
Belacan hot chili paste goes with fresh raw or cook vegetables in accompanied with fried salted fish, fried eel and tamarind soup.
INGREDIENTS:
10 red hot chilies
10 green bird’s eye chilies
2 shallots
1 tablespoon dried shrimp paste, roasted
¼ tsp salt
1 tablespoon oil
HOW TO MAKE:
1. Heat the oil in a wok, and fry all chilies and shallots for 1-2 minutes. Drain.
2. Grind roasted all chilies and shallots, dried shrimp paste and salt in a mortar. Mix them well, place in a bowl and serve.
SAMBAL BELACAN
Sambal belacan sangat nikmat apabila dihidangkan sebagai pelengkap lalapan segar/mentah dan sayur asam dengan lauk ikan asin, ikan kembung, atau ikan lele goreng.
BAHAN:
10 buah cabai merah keriting
10 buah cabai rawit hijau
2 butir bawang merah
1 sdm terasi bakar
¼ sdt garam halus
1 sdm minyak goreng
CARA MEMBUAT:
Panaskan minyak goreng, tumis kedua cabai dan bawang merah hingga layu. Angkat.Haluskan bersama dengan terasi bakar dan garam. Aduk merata. Sajikan.
indonesian - SHALLOTS CHILI PASTE - SAMBAL BAWANG
Preparation time: 5 minutes
Cooking time: 5 time
Shallot chili paste is served best with fried tempe and fried pindang fish with hot white rice, or red rice, or even mix rice-corn. Serve immediately.
INGREDIENTS:
10 mix bird’s eye chilies (green and red)
½ tsp dried shrimp paste, roasted
10 shallots, sliced
2 tablespoon oil, heated
Salt to taste
HOW TO MAKE:
1. Grind bird’s eye chilies, roasted dried shrimp paste and salt in a mortar and pestle.
2. Add shallots and hot oil, crush roughly. And mix well. Remove from mortar, place in a bowl and ready toserve.
SAMBAL BAWANG
Sambal bawang sangat cocok bila disajikan dengan tempe goreng dan ikan pindang goreng menyertai nasi putih, nasi merah ataupun nasi jagung hangat.
BAHAN:
10 buah cabai rawit campur
½ sdt terasi bakar, haluskan
10 butir bawang merah, iris kasar
2 sdm minyak goreng, panaskan
Garam secukupnya
CARA MEMBUAT:
1. Gerus cabai rawit, terasi, dan garam
2. Tambahkan bawang merah dan minyak goreng panas, gerus kasar. Aduk rata dan sajikan.
Monday, February 25, 2008
Thailand – GREEN CHILI AND SALTED FISH DIP
NAM PRIK NOOM
Makes 1 cup
Preparation time: 5 minutes
Cooking time: 20 minutes 
This very hot dip is traditionally served with sticky rice as well as raw cabbage, sliced cucumbers, raw green beans and/or fried or roasted fish.
INGREDIENTS:
1 tablespoon dried salted fish, soaked in warm water for 10 minutes, drained and chopped
4 tablespoons oil
5-10 green chilies, chopped
10 cloves garlic, chopped
6 shallots, chopped
1 ripe tomato, sliced
2 tablespoons hot water
1 tablespoon chopped spring onion
1 tablespoon chopped coriander leaves (cilantro)
1 teaspoon fish sauce, or to taste
HOW TO MAKE:
1. Fry the salted fish in the oil over medium heat for about 7-10 minutes and drain thoroughly.
2. Dry-fry the chilies, garlic and shallots for about 8-10 minutes, steering frequently, until fragrant.
3. Pound lightly or blend briefly with the fish, then add the tomato.
4. Pound or blend to break up the tomato, then add water, spring onion and coriander leaves.
5. Mix well to obtain 1 cup of dip. The sauce should be of a reasonably liquid consistency and a touch salty, if not, add more water or fish sauce as required.
Thailand – GREEN PEPERCORN PRAWN DIP
NAM PRIK THAI ORN
Makes 1 cup
Preparation time: 15 minutes
For best result, you can serve green peppercorn prawn dip with sour fruit, vegetables and fried or grilled fish.
INGREDIENTS:
2 tablespoon green peppercorns
3 cloves garlic, sliced
1 tsp sugar
½ tablespoon dried prawn, soaked in warm water for 10 minutes and drained
2-3 tablespoons lime juice
6 sour fruits such as green mango or green apple, sliced
HOW TO MAKE:
1. If using bottled or canned green peppercorns, wash off brine throuoghly first.
2. Grind together the garlic and 1 tablespoon of peppercorns.
3. Add sugar, dried prawns, lime juice and the remaining tablespoon of peppercorns and grind to yield 1 cup of dip.
Thailad – SALTED FISH AND COCONUT DIP
Makes 1 ¼ cup.
Preparation time: 25 minutes
Cooking time:15 minutes
INGREDIENTS:
2 dried chilies, cut open, deseeded and soaked
5 shallots, sliced
3 stems lemongrass (inside of thickest part of stem only), finely sliced
3 slices of galangal
1 teaspoon minced krachai
3 tablespoons dried shrimp paste (belacan), roasted
½ cup (90 g) salted fish, soaked in water for 15 minutes and coarsely chopped
4 cups (1 liter) coconut milk’1/2 tablespoon palm sugar
½ tablespoon fish sauce
1-3 red chilies
HOW TO MAKE:
1. Grind together the dried chilies, shallots, lemongrass, galangal, krachai and shrimp paste with half the fish until well mixed.
2. Heat the coconut milk and simmer until oil comes to the surface and the quantity has reduced.
3. Add the paste and continue cooking until fragrant.
4. Add the rest of the fish, sugar, fish sauce and chilies and cook over low heat, stirring frequently, until the sauce has thickened and reduced.
thailand - PORK AND PRAWN COCONUT DIP
Makes 2 ½ cup
Preparation time: 5 minutes
Cooking time: 25 minutes
INGREDIENTS:
1 cup (250ml) coconut cream
½ cup water
3 shallots,sliced
3 tablespoons salted fermented soy beans (tau jiew), mashed
5 fresh prawn, shelled, deveined and chopped
2 oz (60g) minced pork
½ tablespoon palm sugar
1 egg (optional), beaten
3 red chilies, chopped (or 1-2 teaspoons dried chili flakes)
Fresh coriander leaves (cilantro)
HOW TO MAKE:
1. Add coconut cream to water and bring to a boil.
2. Add shallots, salted soy beans, shrimp, pork and palm sugar.
3. Mix well and stir in egg (if using), stirring constantly.
4. Cook until slightly reduced, then add chili shreds and garnish with coriander leaves.
Thailand – SHRIMP PASTE AND CHILI DIP
NAM PRIK KAPI
Makes ¼ cup
Preparation time: 15 minutes 
This dip will serve best with raw and cooked vegetables and fried or grilled fish.
INGREDIENTS;
1 tablespoon dried prawn or shrimp, soaked in warm water for 10 minutes and drained
5 cloves garlic, sliced
4-6 bird’s eye chilies
1 tablespoon dried shrimp paste, roasted
1 teaspoon shaved palm sugar
1 teaspoon fish sauce
2-3 tablespoon lime juice
HOW TO MAKE:
1. Grind dried shrimp, garlic and chilies together.
2. Add shrimp paste, palm sugar, fish sauce and lime juice and mix well to obtain ¼ cup of dip
Thailand - SPICY GRILLED FISH DIP
Makes ¾ cup
Preparation time: 10 minutes
Cooking time: 10 minutes
This spicy grilled fish dip will be perfectly accompanied with vegetable and grilled or fried fish
INGREDIENTS:
3-4 bird’s eye chilies
1 dried chili, cut open, deseeded and soaked
3 cloves garlic, grilled in skin until blackened, then peeled
2 shallots, grilled in skin until blackened, then peeled
½ teaspoon, dried shrimp paste, roasted
2 tablespoons cooked or fried fish, flaked
2 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon sugar
1 kaffir lime leaf, thinly sliced
HOW TO MAKE:
1. Grind together bird’s eye chilies, dried chili, garlic, shallots and shrimp paste.
2. Add flaked fish, lime juice, fish sauce, sugar and sliced kaffir lime leaf.
3. Mix well to obtain ¾ cup of dip.
Thailand – SPICY SALTED EGG DIP
Makes ½ cup
This spicy salted egg dip will serve best with raw vegetables and fried or grilled fish.
INGREDIENTS:
3 cloves garlic,sliced
3-4 red chilies, sliced
2 salted eggs, shelled
2 tablespoons lime juice
1 tablespoon sugar
HOW TO MAKE:
1. Grind garlic and chilies together in a blender or mortar and pestle.
2. Add salted eggs and grind until well blended.
3. Season with lime juice, fish sauce and sugar.
4. Mix well to obtain ½ cup of dip.
