Citra's Home Diary: Sambal uleg (sambal oeleg) / Indonesian chilli #sambal condiment #recipe

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweet you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes.

Sambal terasi

Sambal is a staple condiment in most İndonesian cuisine. Almost all İndonesian food requires sambal to be served together with it.

Sambal is a hot sauce typically made from a mixture of variety of chili peppers with secondary ingredients such as shrimp paste, garlic, shallot, palm sugar, lime juice, kecap manis (sweet soy sauce) and rice vinegar or other vinegar.

Sambal is an Indonesian loan-word of Javanese origin (sambel). It is native to the cuisines of Indonesia and neighboring countries like Malaysia, Singapore, Thailand and Brunei. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.

Various recipes of sambals usually are served as hot and spicy condiments for dishes such as lalab (raw vegetables), ikan bakar (grilled fish), udang goreng (fried shrimp), ayam goreng (fried chicken), ayam penyet (smashed chicken), iga penyet (ribs) and various soto and soup.

You can check my other variant of sambal on Sauce/ condiment (sambal) category to get best and autenthic İndonesian sambal.

And now İ am going to share another sambal terasi or shrimp paste sambal my mom version. This sambal really perfect for complement of İkan bakar (grilled fish) or ayam bakar (chicken grilled).

Terasi or shrimp dry paste

Making sambal is very simple and quick. use mortar and pestle to get the original texture. You can use an immersion blender as well but remember do not blend them too smooth and puree-like, you should still have a small chunk in it.

İngredients:

20-30 bird eye chili (add or less depending your liking)
± 5 red chili pepper (add this portion if you reduce bird eye chili to get less spicy)
± 3-4 shallots
2-3 cloves of garlic
2-3 tsp terasi
± ¾ tsp salt or to taste
± ½ tsp sugar
2-3 tbsp cooking oil

Making sambal:

Heat cooking oil on a medium pan / wok. Stir fry all ingredients except salt and sugar, stir fry for few minutes only just until all withered.

Place all sambal ingredients together with oil in mortar, add salt and sugar before ground sambal into rather smooth. Use immerse blender if you don't have mortar and pestle.

Place sambal in clean jar and keep in refrigerator. Use it within 3 days.

Note: you can keep sambal longer by stir fry them after you blend it smooth, until reduce the water content. Keep longer until 1 month in fridge.