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).

• 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

Pound the garlic,shallots,kemiri, and cabe rawit into a paste. Fry this paste in vegetable oil in a wok for about 1 minute. Put in the tuna fish, stir-fry for 1 minute and add the tamarind water, brown sugar and salt. Add santen, stir in, and keep on simmering until the mixture becomes thick.

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.

• 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

Crush the garlic by a liquidizer. Seed the green chillis and slice them finely. Slice the shallots or onion. Peel and chop ginger into very small sticks. Saute the shallots into vegetable oil for about 1 minute. Add the tauco, garlic paste, sugar,tamarind water, and water. Stir them then simmer for about 8 minutes. Stir again, still cooking for 1 minute.

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).

• 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)
  

Pound together the chillis, terasi, shallots, garlic, and kemiri into a fine paste. Saute them in the vegetable oil for a few minutes, then add the salt, sugar and santen. Simmer gently for 20 minutes, and finish by cooking on a high flame, stirring continously for about 1 minute.

Cool it before storing it into an airtight jar. It may be reheated before serving.