Ayam Goreng Kalasan

Ayam Goreng Kalasan, is one delicious fried chicken Indonesia cooking, dip in with homemade spicy sambal mix with warm steamed rice..and that mouth full of fresh kemangi herbs all blend in  together...oooh...yummilicious!

AYAM GORENG KALASAN
Bahan-bahan

3 paha atas ayam potong

10 siung bawang putih

2cm lengkuas

1 serai

4 lembar daun salam

6 sdm gula merah 

Air kelapa cukup utk diungkap

kaldu ayam

secukupnya gula dan garam

secukupnya minyak goreng

CARA:

* Cuci bersih ayam dan keringkan

* Disatukan semua bahan dlm wajan, masak, aduk, masuk air kelapa tua dan ungkap sampai kuah menyusut. Angkat dan disisikan. 

* Panaskan minyak agak banyak dan goreng ayam sampai kuning keemasan.

* Sajikan dengan lalapan dan nasi hangat.

Pepes Ikan

PEPES IKAN

BAHAN

2 Ekor Ikan

Daun Salam

Daun Kemangi

1 batang Serai

Daun Pisang

1-2 Tomat ( ikut selera anda utk hisan makan ) 

Garam & Gula 

BUMBU ( BLEND ) buat 3-4 ekor ikan

10-12 Bawang Merah

6 Bawang Putih

9 Kemiri

3cm kunyit

1cm lengkuas

2cm jahe

CARA

* Diblend bumbu.  Ingin bumbu lebih terasa, masak bumbu terlebih dahulu sampai wangi dan matang. Angkat 

* Siapkan daun pisang dan layukan diatas api sebentar.
* Masukan serai, daun kemangi, daun salam dan bumbu yg sudah matang diatas daun pisang, lalu ikannya simpan atas bumbu dan dikasi bumbu lagi, daun salam dan kemangi lalu di tutup dgn daun pisang, 
* Lalu dikukus sampai ikan matang. Angkat ikan yg telah dikukus, dibakar diatas pembakar sampai wangi daun pisang, angkat dan disaljikan dengan potongan tomat dan daun kemangi. 

Woku Ayam Manado

WOKU AYAM MANADO

setengah ekor ayam atau 3 paha atas 

1-2 tomat hijau sedang ( dipotong dadu ) 

garam dan gula

3 cabe hijau besar ( iris kasar ) sesuai dgn selera 
2 cabe hijau rawit ( iris kasar ) sesuai dgn selera 

3 cabe keriting

DAUN ( DIHIRIS KASAR )

3 daun pandan 

2 batang serai geprek  

3 daun jeruk 

2 genggam kemangi atau sesuai selera

2 daun bawang 

BUMBU ( BLEND )  

3 kemiri

5 siung bawang merah

3 siung bawang putih
1cm kunyit

1cm jahe
lengkuas ikut selera

CARA:

* Cuci bersih ayam dan dipotong sesuai selera anda.

* Haluskan semua bumbu, hiris rempah daun.

* Panaskan wajan, tumis bumbu yg telah diblend, jahe, lengkuas, kunyit, cabe besar hingga beraroma.  

* Masukan tomat, daun serai, jeruk, pandan kemangi aduk hingga bumbu tercampur rata dan masukan potongan ayam aduk hingga rata dan seterusnya masukan daun bawang. Tambahkan air secukupnya. 
* Biarkan mendidih hingga air menyusut dan masukan garam dan gula ikut selera masing2.

* Bisa nambah kemangi lagi ikut selera anda sebelum angkat.

* Woku Ayam Manado siap disantap.  
* Dgn mengunakan tomat dan cabe hijau, jadi hijau deh masakannya.

Woku Ikan Manado

WOKU IKAN MANADO

2 ekor ikan

1-2 tomat besar ( dipotong dadu ) 

3 cm jahe

5 cm kunyit

3cm lengkuas 

garam dan gula

5 cabe merah besar ( iris kasar ) sesuai dgn selera 
3 cabe merah rawit ( iris kasar ) sesuai dgn selera 

DAUN ( DIHIRIS KASAR )

 3 daun pandan 

2 batang serai geprek  

3 daun jeruk 

2 genggam kemangi atau sesuai selera

2 daun bawang 

BUMBU ( BLEND )  

3 kemiri

8 siung bawang merah

5 siung bawang putih

CARA:

* Cuci bersih ikan.

* Haluskan semua bumbu, hiris rempah daun.

* Panaskan wajan, tumis bumbu yg telah diblend, jahe, lengkuas, kunyit, cabe besar hingga beraroma.  

* Masukan tomat, daun serai, jeruk, pandan kemangi aduk hingga bumbu tercampur rata. Tambahkan air secukupnya masukan ikannya dan daun bawang.

* Biarkan mendidih hingga air menyusut dan masukan garam dan gula ikut selera masing2.

* Bisa nambah kemangi lagi ikut selera anda sebelum angkat.

* Woku ikan Manado siap disantap.

Kentang Tempe Belado / Potato Tempe Belado Ala Amirah

My version of Kentang Tempe Belado with added daun kemangi! ahh....so delicious! i just love eating daun kemangi, such a delicious herbs.  

KENTANG TEMPE BELADO ALA AMIRAH

INGREDIENT

4 medium potato

1pkt Tempe

handful daun Kemangi 

( FINELY BLEND WITH FOOD PROCESSOR )

Handful chili keriting

4 large Shallots

2 large Garlic Cloves

2 Daun Salam

SEASONING

Salt, Sugar and Chicken Granules to taste 

METHOD

* Clean and cut potato into cubes. Cut tempe to thin and smaller pieces. Clean kemangi leafs and set aside.

* In a wok, heat 5cups of oil, deepfried cubes potatoes & tempe until golden brown dish up.

* Heat wok, add 5tbsp cooking oil.  Add in blended sambal ingredients mix well, sauteed until aromatic, add in daun salam and season to taste.  Add in fried potatoes and tempe to sambal and mix well. taste and season again to taste.  lastly, add in daun kemangi mix well and dish up.

* Served hot with warm rice.

Jengkol Rendang

This is kind of a late post, was back in Dec last year cook myself this ultimate dish, my kind of favourite food - Jengkol Rendang!. Yes, taste better than beef as i always say. This is so addictive.  The purpose i used Rendang Paste is to intensify the Rendang flavour. Its so yummy.

JENGKOL RENDANG
INGREDIENTS
1kg Jengkol
1pkt Rendang Paste ( Indofood )
Coconut Milk ( from 1 whole grated coconut )
5tbsp Kerisik/Toasted Coconut ( from 1 whole grated coconut )
1 lemongrass
4 daun salam
1pcs gula merah
Salt to taste
Cooking Oil
Water

SPICIES PASTE
8 big shallots
5 cloves garlic
10 chili keriting / 4pcs big chili
6pcs candlenuts

METHOD
* Boiled Jengkol in hot water over pot for 30 minutes or until a layer of skin removed from Jengkol seeds. Dish up. Discard Jengkol skins, if there are any still attached to the seeds, slowly remove with knife.  Halve the Jengkol and smash each Jengkol lightly and set aside.
* 1 grated coconut, squeeze out coconut milk set aside, Toast grated coconut on wok with low fire until brown / kerisik. keep aside for later use.
* Blend all spicies until fine with food processor, set aside.

* Heat wok, add cooking oil, sauteed spicies paste, lemongrass, daun salam until aromatic, add kerisik lightly mix well and add 1 packet of Rendang Paste stir until all combine.

* Add in coconut milk and little bit of water one at a time, mix well and in Jengkol, cover lid and cook slowly until Jengkol is well cook through and gravy almost dry. 

* Dish up and served hot with warmed rice.

Jengkol Belado

Another favourite cooking of mine " Jengkol Belado " nothing goes better than eating this stinky beans!! hahaa......They are simply delicious!  These were cooked months ago, oh...now its making me really dying for some!!

JENGKOL BELADO

INGREDIENT

1kg Jengkol

( FINELY BLEND WITH FOOD PROCESSOR )

Handful chili keriting

6 large Shallots

3 large Garlic Cloves

2-3 Daun Salam

1 Tomato ( blend separately ) 

SEASONING

Salt, Sugar and Chicken Granules to taste 

METHOD

* Boiled Jengkol in hot water over pot for 30 minutes or until a layer of skin removed from Jengkol seeds. Dish up. Discard Jengkol skins, if there are any still attached to the seeds, slowly remove with knife.  Halve the Jengkol and smash each Jengkol lightly and set aside.

* Heat wok, add 5tbsp cooking oil.  Add in blended sambal ingredients except for tomato. Sauteed sambal until aromatic.  Add in daun salam and season to taste and add in blended tomato mix well, cook for few minutes and add in Jengkol stir and mix well to combine.  Let it cook if necessary to add little water at a time, until Jengkol well cook and coated with sambal.  Dish up.   

* Served hot with warm rice.

This is about 1kg Jengkol.  This is how Jengkol looks like from the tree with hard shells.  On the Red bowl, shells has been removed, those are Jengkol seeds, which will be boiled to removed another layer of brown skin attached to the seeds.  

Bakwan Jagung Ala Amirah

Terlalu byk jagung dikulkas....apakah harus dibuang? ngk teman2, bisa dibikin Bakwan Jagung aja! Mari kita masak bakwan jagung Ala Amirah khas makanan Indonesia yg tercinta!

  
Bahan / Ingredients

• Garam secukupnya / salt to taste
• 2 buah jagung manis, disisir / 2 nos sweet corn kernels 
• 4 sdm tepung terigu / 4tbsp APF
• Seledri secukupnya, iris kasar / chopped coriander leafs
• Minyak goreng / cooking oil
• 1 batang daun bawang, iris kasar / chopped spring onion
• 1 batang wortel, iris korek api / 1whole carrot
• Air mineral secukupnya / water to add
• 1 butir telur ayam / 1 egg

Bahan dihaluskan / Seasoning

• 1/2 sendok teh ketumbar / 1/2tsp coriander powder
• 2 siung bawang putih / 2 cloves garlic
• sedikit baking soda / dash of baking soda 

Cara membuat bakwan jagung / Method

1. campurkan jagung yang sudah disisir bersama daun bawang, wortel dan seledri ke dalam wadah bersih.
2. Tambahkan bahan yang di haluskan dan beri garam secukupnya, aduk rata semuanya.
3. Masukkan tepung terigu, telur. Kemudian aduk lagi sampai merata adonan bakwannya.
4. Tambahkan air sedikit demi sedikit, hingga adonan jadi terasa kental.
5. Panaskan minyak goreng, lalu goreng hingga matang bakwan tersebut berwarna kuning ke emasan
6. Angkat dan saljikan.

______________________________________________________________

1. In a bowl, mix in corn kernels, coriander leafs, spring onion and carrots, add in seasoning mix well with hand whisk / fork.  
2. Fold in flour and egg mix well and add in water little bit at a time until it has form a thick batter. 
3. Heat oil, scoop a spoonful of batter into hot oil, fry in medium fire until all cook through and dish up.

Ikan Goreng Sambal Jengkol Belado

This is some yummy stuff for lunch or dinner!!

Jengkol/Jering is similar to Petai ( stinky beans ),  I personally love Jengkol, it taste and texture is unique and when you fall in love with this stinky but yummy stuff, you'll know what im talking about. *lol   i think i prefers to eat Jengkol Rendang then Beef Rendang, seriously Jengkol taste better than beef!

Its quite hard to find Jengkol out of Indonesia.  If you see them, they might be a little costly.  So at this point of time, i think i'm lucky while staying in Indonesia which i could find Jengkol all year round.

IKAN GORENG SAMBAL JENGKOL BELADO

INGREDIENTS:-

1kg or 1/2kg Ikan Kembung / Small Mackerel 

1kg Jengkol 

Cooking Oil 

Bunch of Kemangi as side dish/garnish

SAMBAL BELADO

INGREDIENTS

( BLEND WITH FOOD PROCESSOR )

Handful cabe keriting / chili keriting

8 Bawang Merah / Shallots

5 Bawang Putih / Garlic Cloves

2-3 Daun Salam

1 Tomat / Tomato ( blend separately ) 

SEASONING

Garam, Gula, Penyedap / Salt, Sugar and Chicken Granules to taste 

METHOD

* Clean Fish and marinate with salt set aside.

* Boiled Jengkol in hot water over pot for 30 minutes or until a layer of skin removed from Jengkol seeds. Dish up. Discard Jengkol skins, if there are any still attached to the seeds, slowly remove with knife.  Cut Jengkol into smaller pieces. set aside.

* To cook Crispy Fish - Heat wok, add 2-3 cups of cooking oil to deepfried fish until crispy set aside.

* To cook Sambal Jengkol Belado - Heat wok, deepfried jengkol for around 10 minutes.  Dish up.

* In a separate wok, add 5tbsp cooking oil.  Add in blended sambal ingredients except for tomato. Into hot oil and sauteed until aromatic, add in daun salam and season to taste.  Let it simmer cook until oil surface, taste and add in blended tomato mix well, cook for few minutes and continue add in Jengkol stir and mix well to combine.  

* Add 1/2 cup - 1cup water to Jengkol, closed lid.  Let it simmer further until Jengkol is well cook and sauce become almost dry, taste and season mix well and dish up.

* Pour Sambal Jengkol Belado on crispy fish.

* Served hot with warm rice.

So deliciousss......AAaaa....

Ayam Goreng Indonesia ( Fried Chicken Indonesia Style )

This Ayam Goreng recipe is so simple yet so delicious!! Not only that, this recipe can be transformed into many kind of dishes, like the famous Ayam Penyet ( fried smashed chicken ), Ayam Goreng Sambal Hijau, Ayam Goreng Sambal, Ayam Goreng Kremes or etc. anything condiments you can think of to go with it.

AYAM GORENG INDONESIA
INGREDIENTS:-

3 large Chicken Thighs
3-4 daun salam
2 large lemongrass
3tbsp corriander seeds / ketumber
500ml water

A- INGREDIENTS - FOOD PROCESSOR
3-4 large shallots
3 garlic cloves
1 thumb size tumeric
1 thumb size ginger

SEASONING
Salt to taste
half Gula merah

METHODS:-

* Blend ingredients A set aside.
* heat oil in wok, add ingredients A sauteed til aroma, add in daun salam, lemongrass and corriander seeds mix well, add chicken and seasoning to combine, add water, close with wok lid let it simmer.
* Cook chicken about 20 minutes until chicken no trace of chicken blood, dish up set aside.
* Heat cooking oil, deep-fried chicken in medium fire until golden brown.
* Dish up and served hot with warm steamed rice.

I eat my yummy fried chicken with Padang Sambal Hijau, fried tempe, taufu, daun kemangi and of cos warm steamed rice.....so so yummy!! 

Lumpia Semarang Ala Amirah

I personally love spring rolls or popiah, love when i bite that crunchy skin.  At home, mom always make for special occasion.

As i stay in indonesia, i come to know this spring roll called Lumpia Semarang, it is a special spring roll from the province of Semarang.  Lumpia Semarang basically filled with bamboo shoots, shredded chicken, prawns and scrambled eggs :) It can either be eaten fried or fresh.

Lumpia semarang made with a special made lumpia skin, i can easily get here, as it is available at all wet market everyday.  The skin is totally different from frozen popiah skin.  Lumpia skin is so much better than any frozen ones, when these rolls are fried, the skin turn so crispy and it is hardly break or leak like those frozen skin, since i found this fantastic fresh lumpia skin, i never have gone back for frozen popiah skin ever!! i just love every bite when its already fried, it is heavenly crispy!

Here comes my version lumpia semarang, filled with bamboo shoots, chicken meat and carrots. As i do not have prawns and scrambled eggs included, so i name my own version. Its already so delicious, can not imagine if with the 2 complete ingredients, im sure more tasty.  I have been making for the 3rd time, i am loving my own version with just 3 ingredients and seasoning anyway, and this is the latest lumpia semarang i made.  You may say that this is not so lumpia semarang...lol*  anyway....

Lets get on with the recipe.

LUMPIA SEMARANG ALA AMIRAH

2 chicken breast
1kg bamboo shoots ( wash boiled and julienned )
2 carrots ( julienned )
4tbsp oyster sauce
2tbsp kicap manis
1tsp white pepper to taste
chicken granules to taste
salt and sugar to taste

Marinate Chicken
2tbsp oyster sauce
1tbsp light soya
dash of sesame oil
dash white pepper
dash of salt
some sugar
2tsp corn sauce
2 garlic cloves for cooking

METHOD:-
* In a soup pan, heat water and cooked bambooshoots for 10minutes, discard water and wash bamboo shoots with running tap water and julienned set aside for later use.
* Clean chicken and cut into smaller pieces marinate set aside.
* Peel carrots and julienned set aside.
* Heat wok, sauteed chopped garlic, in chicken meat mix well.  add bambooshoots and carrots stir and mix well, in with seasoning until all combine, add 2 cups of water, mix well until all cook evenly and dish up.  Set aside until it is cool enough to wrap on lumpia skin.
* after it is cool, lay a lumpia wrap on a clean serving plate.  Scoop a spoonful of filling on skin, wrap accordingly and seal the end with egg wash. Continue wrap until finish.
* If you have left over filling, can keep in airtight container freeze up to 2 weeks.
* Heat wok and deepfried lumpia until golden brown, dish up served warm with chilie sauce/ thai sweet chilie sauce.

Happy Cooking!!

 

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!!

Semur Betawi / Stew Beef Betawi - Indonesia Lebaran Dish

ketupat, godog and semur betawi

Bahan-bahan:
½ kg daging sapi bagian lamusir, potong-potong kotak
2 batang sereh, geprek
2 ruas lengkuas, geprek
2 lembar daun salam
5 cengkeh
3 cm kayu manis
50 ml kecap manis
Garam dan gula secukupnya
Air panas secukupnya

Bumbu yang dihaluskan:
10 bawang merah
5 bawang putih
1 cm jahe
½ sdt lada
½ biji pala

Bumbu kering dan dihaluskan:
½ sdm ketumbar
¼ sdt jintan
garam
marica


Petunjuk
• Lumuri daging dengan kecap dan bumbu halus.
• Remas daging berbumbu sampai lemas dan bumbu tercampur rata. Sisihkan 1 jam.
• Masak daging dengan cara diungkap sampai setengah matang, atau air daging habis
• Tambahkan air panas secukupnya, masak lagi sampai daging empuk.
• Masukkan bumbu kering, masak sampai kuah mengental.
• Angkat, hidangkan dengan ketupat dan sambel godog.

Sundanese Ayam Bakar III

Sundanese Ayam Bakar - My M-In Law Recipe. 

Ingredients for Ayam Bakar:- 
4 chicken thigh ( if u use less chcken, reduce the ingredients )
fresh ginger ( about thumb size ) or ginger powder
lengkuas ( double thumb size ) or lengkuas powder
shallots 2pcs ( blend or finely chopped )
garlic 15pcs ( blend or finely chopped )
asam keping 1pc
cenke 5 pcs
kayu manis 1or 2 pcs short
star anise 1pc
serai 1pc
daun salam 3 or 4 pcs
salt
chicken granules
Indonesia kicap manis
cooking margerin

METHOD:-
1) clean the chicken put in a big bowl. Add in blended the garlic and shallots, ginger, lengkuas, asam keping, cengke, kayu manis, star anise, serai and daun salam, add salt & chicken granules all in the bowl and mix well with hand for 5 mins. Keep it marinate for 1 hour or 2.

2) Heat wok or pan, put little bit vegy oil add in marinated chicken. Let it brown from one side and turn to another. until both side are equally brown, make sure chicken skin not to stick on the wok or pan, and add about 2 cups of water and cover with lid, let it cook slowly.

3) about 5 mins turn chicken and cook again few mins until water almost try. andd in kicap manis about 3 tbsp. add little water so as it wont burn continue cooking till the chicken all in black color and water almost dry up. off fire.

4) transfer chicken to a bowl. and with a brush / spoon, in the butter/margerine on the chicken equally for bbq it. Let the chicken sit for 10 mins. and ready to be bbq

5) and the last step is bbq/ open fire grill is the best way to cook this recipe. since the chicken already cooked, the grill process just to make the chicken more aromatic and with nice burn from the grill/bbq. so once it is brown nicely, dish up and served.

SAMBAL ( with food processor ) 

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:-

*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.

Happy cooking.

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.