How To Make Chili Grind(sambal Oelek)

 Also know as Sambal Oelek, is the most basic of sambals.

Although many variaties of red chilli peppers can be used, I would suggest you try and find the longer and milder pepper know as Lomboks.

As usual, when working with chillies, make sure that you don’t touch your eyes or any other sensitive part of your body, best to wear rubber gloves when doing the chopping. Clean all your equipment afterwards.

Ingredients:

• 20 red Chillies or Lomboks (approx. 6 – 9 cm. long)
• 2 teaspoons Salt

Preparation:

Wash Chillies and chop. Mix with salt and rub into a coarse paste in mortar or in blender. Put into sterilised jar.

This sambal is perfect by your meal or for cooking and as a base for other sambals. Can be kept in fridge for up to 1 month.

Notes:

As Sambal is such a commonly used ingredient in the Indonesian kitchen and can be used to replace fresh chillies in most recipes, it’s always nice to have some on standby.

I would therefore suggest that you try and find it ready made in the shops. It is sold as Sambal Ulek, or more common in the west, as Sambal Oelek, by a variety of producers. It can also be found as plain “chilli paste”, but make sure it includes the seeds. Commercially produced sambal is made in a Sterile environment and uses some preservetive, so will last for a long time.

source:indochef

How To Make Sambal Tuk-Tuk

Sambal Tuk-Tuk is another andaliman sambal from one ethnic group of Indonesia; it is from Tapanuli (Batak), North Sumatra. Sambal is like Indonesian staple food beside rice so it’s common when you visit Indonesia you will see many different varieties of sambal in every region.

If you are not aware what Andaliman is, I have posted some information about Andaliman, a recipe of Sambal Andaliman and Arsik before where Andaliman was included. What is the biggest different between Sambal Tuk-Tuk and Sambal Andaliman? Sambal Tuk-Tuk is enhanced with dried fish meanwhile Sambal Andaliman isn’t added by any fish. The fish that the Tapanuli uses for Sambal Tuk-Tuk is ikan aso-aso (dried Indian mackerel or ikan kembung gepeng or Rastrelliger spp.) but if you can’t find it, feel free to substitute with dried anchovies as I did for this recipe.

Ingredients fro making Sambal Tuk Tuk is just like other Sambals. Andaliman has given a different sansation when you eat it. A recipe of this Sambal Tuk Tuk was adapted from Ingredients of Life where I pinned the pic onmy pinterest. Do you use pinterest as well? Feel free to see what I like to pin. Also, I have changed the recipe slightly by adding my favourite citrus, calamansi instead of using regular lime.

Today is already August 17 in Indonesia. Happy 67th Independence Day INDONESIA …Here is what I can present to you. Cooking Indonesian Food and blog about it!

SAMBAL TUK TUK

Andaliman Fish Sambal

Ingredients:

1 tablespoon andaliman

seasalt to taste

1 teaspoon fresh squeezed calamansi juice

3/4 cup dried anchovies, slightly toasted

10 long red cayenne pepper

5 Thai red pepper

3 shallots (use 5-6 shallots if you use a smaller size one), peeled

2 candlenuts

Methods:

1. In a small fry pan, add long red cayenne pepper, Thai red pepper, shallot and candlenut. Toast until you can smell the fragarant aroma in the air.

2. With a mortar and pestle, grind all chilies and seasalt together then add andaliman, shallot and candlenut. Then regrind them until mix and smooth.

3. Taste the saltiness, add if you need to. Place anchovies in and coarsely grind until mix. Add calamansi juice and mix with a spoon. Ready to enjoy with Mandailing style Gulai Ubi Tumbuk (crushed cassava leaves curry) and rice!(indonesiaeats)