Sundanese Sambal (Indonesia Sambal)

This is classic! Back to basic work of pounding sambal with a mortar, manually made Sambal taste better and tastier rather than food processor, am i right?.hehe.....well, no cheating for this.  I usually make sambal in last minute, so i prefer the cheating way using food processor to do the cutting/blending/mxing job.

For this sambal, i do not want to do the short cut way since i have plenty of cooking time! no cheating indeed, i want my sambal taste so authentic just like how my MIL did, she patiently use her Indonesian Pestle/Mortar pound until it all coarsely mix and combine, that is why her sambal always taste better :) This Sambal use only fresh chilies that no need to be cooked, i pick some mild chilies that is rather not too spicy! If you love extremely hot, you can add more little hot chili into this sambal.  Now we do not need to cook the chilies.  The only thing we cook is shallots, garlic, belachan/terasi and the tomato.

Talking about it, i feels like dig into it, oh..dear! This sambal goes well with all kinds of fried dishes - fried fish, ikan bakar, fried chicken, ayam bakar, fried tahu, fried tempe or simply just anything! Mamamia! Lets get into the recipe.

SUNDANESE SAMBAL
20pcs / 2 handful cabe keriting ( long curly chili *indonesia chilie, rate as mild spiciness )
3 large whole shallots ( each cut into 4 half )
3 cloves of garlic
1 medium tomato ( cut into 4 pcs )
1tbsp belachan
Sugar and salt to taste
1pcs Kaffir Lime ( replace with Calamansi )

* Clean and coarsely chopped cabe keriting into smaller pcs and pound coarsely set aside.
* heat 1/4 cup cooking oil, add in shallots, garlic, tomato and belachan, let it cook with oil slowly until it is soft and dish up.
* Pound shallots with chilies slowly and continue with the rest of the ingredients until all combined add in salt and sugar to taste. dish up and squeeze kaffir lime juice into sambal, served.
* store sambal into a clean container up to 3 days in the fridge.

 Happy Cooking!!

Peanuts & Anchovies Titbits II

Ingredients :-

1 cup Dried Anchovies, clean and soak in hot water for 5 mins and discard water
1/2 cup Peanut
Sugar, melt sugar to syrup with 1/2 cup of hot water
Asam Jawa, for assam juice only, discard seeds

Method :-
* Washed anchovies, drained and deep-fried till crispy.
* Stir-fried peanuts, fried till golden not burned.
* Head wok, add in sugar syrup & asam juice to taste.  Cook with slow fire, stir till syrup thicken and add in fried anchovies and peanuts. Mixed well and dish up.

* you may add little cut chili if you love it spicy before syurp & asam juice cooked.

Oriental Fried Rice with Acar Pickled Condiment Recipe

29.10.2013 - Batam.  Make an express Acar pickled for my fried rice for lunch.  

Acar pickled is very easy to make and eat after 30 mins marinated with all the seasoning is what i like to eat.  Eat a not overnight or longer than 3 hours marinate acar is that crunchiness and freshness together with that sour and sweet taste that excite me.  Acar pickled can go along with any dishes like kurma/briyani rice & chicken etc.  I can say its a perfect match with all dishes..  Acar can keep over night. 

Above Acar i used 1 big carrot peel and cut into small size, 1 big cucumber discard seeds and slice.  In a bowl, let all vegy soak in hot water for 5 minutes and discard hot water remain a about a cup.  Add in 1/3 cup vinegar ( to taste ) and granulated sugar ( to taste ) and mix well.  set aside for 30minutes and it is ready to eat.  Acar is best to keep overnigh.  

Fried Rice Condiments:-
Fried Rice condiments ( up to your liking ) cut cabbage, lettuce, slice cucumber, slice tomato, chicken or beef satay, prawn crackers or acar and top with fried egg.

Oriental Fried Rice Ingredients:-
1 egg
1 bowl cooked white rice
2 clove of garlic
1/3 cup frozen peas/ mixed vegetables
2 thumbsize fish cake or you can used any kind o seafood ( prawns / squids / chicken )
Spring onion for garnishing
salt, pepper, light soya sauce & chicken granules to taste

Method:-
In a wok, add 2 tbsp cooking oil ( medium fire ) in garlic sautee and add in mixed vegetables/peas, mixed well season with salt and pepper.

(big fire ) Add in seafood and stir well till aromatic and add in an egg and transfer a bowl of white rice to wok, add in seasoning, salt, light soya sauce, chicken granules and pepper and mixed well. ( with medium fire, so as the rice won't stick too quickly on your wok while you're mixing the rice ) and taste.

toss rice and mixed well, sprinkle chop spring onion and dish up. Place all condiments around fried rice and top with fried egg, served hot.

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.

Peanuts & Anchovies Titbits

28.04.2013 - I LOVE.... peanuts & anchovies titbits. i can eat them again and again till the whole plate empty! This dish always reminds me of my mom.  When i was young, i remember mom love cooking this once awhile and me and my siblings just love them.  We eat with some rice or just eat as snack.  Its very easy to prepare.

This dish can served with nasi lemak, and some other rice as condiments.

Ingredients :-

1 cup Dried Anchovies, clean and soak in hot water for 5 mins and discard water
1/2 cup Peanut
Sugar, melt sugar to syrup with 1/2 cup of hot water
Asam Jawa, for assam juice only, discard seeds

Method :-
* Washed anchovies, drained and deep-fried till crispy.
* Stir-fried peanuts, fried till golden not burned.
* Head wok, add in sugar syrup & asam juice to taste.  Cook with slow fire, stir till syrup thicken and add in fried anchovies and peanuts. Mixed well and dish up.

* you may add little cut chili if you love it spicy before syurp & asam juice cooked.