Monday, October 7, 2013

Sambal Recipe for Ayam Bakar

07.10.2013 - Batam.  Grilling up some yummilicious Ayam Bakar for lunch with my son.  Nothing's better than a good sambal to go with the Ayam Bakar.  This time my sambal a bit too much oil...duh...but taste absolutely delicious.  This sambal actually can accompany with any meat dishes.

There are two ways of making sambal either to cook them all in a pan or fried chilies / shallots first and ground with a blender in modern way or with stone mortar or Pestle in a traditional way.  

I am so lazy to to cook my sambal just like how my MIL taught me to fried chilies/shallots first and ground with stone morter.  My quickest way of making sambal is blend everything and cook them all up! done.  but of cos the slow an steady sambal ground with stone mortar like my MIL did is way more delicious!



If you like my ayam bakar, refer my Ayam Bakar Recipe. 

Here is the Sambal Recipe with 2 methods of making:-


1ST METHOD OF MAKING SAMBAL ( with Blender ) 

handful of fresh keriting chili, blend
5 shallots, blend
3 garlic, blend
1 big tomato, blend
1pc belachan
2 daun salam, optional
1 lemongrass, optional
salt, sugar, chicken granules to taste

METHOD 1
*Blend chili put aside and blend shallots and garlic together till fine.  
*Heat generous amount of cooking oil or 4 tbsp cooking oil pan, add in lemongrass & daun salam a second or 2, add in blended shallots and garlic sautee till aromatic & in belachan. Add in blended chillies mixed well and stir a few minutes till fragrance. 
*Put seasoning to taste
*Add in blended tomato.  mixed well, stir until well combined.
*Dish up served with Ayam Bakar, Warm Rice & Kemangi.   This sambal best to eat with pecelele and any type of pan-fried chicken ( Kunyit Ayam Goreng or fried fish. )

2ND METHOD OF MAKING SAMBAL ( with Stone Mortar or Pestle ) 

handful of fresh keriting chili, cut into half or whole
5 shallots, whole
3 garlic, whole
1 big tomato, cut into wedges or half
1pinch of dried panfried belachan
salt & sugar to taste

METHOD 1
*Heat cooking oil on pan, sautee whole Chilies, shallots, garlic, tomato until cooked 
*In Mortar or Pestle, add in all sautee ingredients and pound in 3 batches easy to control the amount. and add seasoning to taste and belachan done. 
*Served with Ayam Bakar, Warm Rice & Kemangi.   This sambal best to eat with pecelele and any type of pan-fried chicken ( Kunyit Ayam Goreng or fried fish. )


sambal from Method 1

sambal from method 2, i drain all the excess oil, if you wanna drizzle some oil to you pounded sambal. you may do so. 

My mouthwatering Ayam Bakar & Sambal with Kemangi.


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