- 1 can of tuna fish (120 g)
- 1 cup thick santen (coconut milk)
- 4 cloves garlic
- 3 shallots
- 4 kemiri (candlenuts)
- 3 cabe rawit or 2 tsp chilli powder
- 2 tbs tamarind water or 2 tsp tomato puree
- 1 tsp brown sugar
- salt
- 2 tbs vegetable oil
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Sunday, February 10, 2008
Sambal Ikan (Fish relish)
Sambal Ikan is a tasty relish can be made of various fish such as tuna fish (you may use canned tuna fish), eel, ikan teri or (tiny dried anchovies).
Sambal Tauco (Salted yellow bean relish)
Tauco (salted yellow bean) is the main ingredients in this exotic flavour relish. You might find tauco in cans at chinese grocery shops. Since it is salted, you can keep it for a long time.
Make sure you cool it before storing in an airtight jar.
- 150 g of tauco
- 5 cloves garlic
- 1 tsp ground ginger or apiece of root ginger (1 cm long)
- 1/4 cup tamarind water
- 1 tsp brown sugar
- 4 green chillis or 1 tsp chilli powder
- 6 shallots or 1 onion
- 1/2 cup water
- 2 tbs vegetable oil
Make sure you cool it before storing in an airtight jar.
Sambal Bajak (Mixed spice relish)
This is another hot relish which can be kept for a week or more for consumption (depends upon how fresh and how clean you process the ingredients).
Cool it before storing it into an airtight jar. It may be reheated before serving.
- 10 red chillis
- 1 slice terasi
- 10 shallots
- 5 cloves garlics
- 3 kemiri (candlenuts)
- 3 tbs vegetable oil
- salt
- 1 tsp brown sugar
- 1 cup thick santen (coconut milk)
Cool it before storing it into an airtight jar. It may be reheated before serving.
Saturday, February 9, 2008
Shrimp paste relish ("Sambal Terasi")
"Sambal" or "sambel"(in Javanese) is some kind of hot relish served as "sauce-like" with food. In it's natural and original taste, sambal are hot and highly flavoured. Surelly you can adjust the hotness by putting in more or less chilli.
Boil the chillis for 6 minutes, seed them, pound them together with shallot, garlic,and grilled terasi. Season with salt, brown sugar and lime juice.
Other modifications you can have is by frying (instead of boiling) the chillis,tomatoes,garlic,and add candle nut (kemiri) then pound them together, then pour lime juice.
- 5 green chillis
- 1 shalot
- 1 slice terasi, grilled
- 1 clove garlic
- 1/2 tea spoon brown sugar
- salt
- juice of 1/2 a small lime
Boil the chillis for 6 minutes, seed them, pound them together with shallot, garlic,and grilled terasi. Season with salt, brown sugar and lime juice.
Other modifications you can have is by frying (instead of boiling) the chillis,tomatoes,garlic,and add candle nut (kemiri) then pound them together, then pour lime juice.
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