Ingredients:
1 kg (2.25 lb) red chillis
3 tsp salt
Seed and chop the red chillis roughly, then put all these into a saucepan and half-fill saucepan with boiling water. Boil the chillis for 8 minutes. Drain, and put them into the food processor, using the blade for mincing meat. Let the machine run for a minute or so. For Sambal Ulek you don’t want the chilli paste to be too smooth. Put this sambal into a jar, stir in the salt, cover the jar tightly and keep in the refrigerator.
Ingredients:
2 small aubergines or 1 big one
1 big Spanish onion
4 cloves garlic
1 tbs vegetable oil
2 trp chilli powder
1 slice terasi
1 tsp brown sugar
2 big tomatoes
Slice the aubergine and sprinkle it with salt; leave to stand for half an hour. Cut the tomatoes and remove the seeds.
Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the sugar and the chilli powder. Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. Taste, and add salt if neccesary. Then put the mixture into a pudding basin and steam it for 20 minutes.
If you want this relish to be really hot-spicy hot-then take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternativeely, use dried red chillis; soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming.
Unlike some other kinds of sambal, this one doesn;t keep, so make it in small quantities-just enough for one meal. It is very hot.
5 green chillis
1 shallots
1 slice terasi, grilled
1 cloves garlic
1/2 tsp brown sugar (optional)
Salt
Juice of 1/2 a small lime
Boil the chillis for 6 minutes, seed them, and cut them up small. Then pound them together with salt, sugar if desired, and lime juice.
Ingredients:
1 6/5 oz (about 190 g) can of salted yellow beans
5 cloves garlic
1 tsp ground ginger or piece of root ginger, about 1 cm (1/2″) long
1/2 cup tamarind water
1 tsp brown sugar
4 green chillis or 1 tsp chilli powder
6 shallots or 1 onion
1/2 cup water
2 tbs vegetable oil
Crush the garlic and the yellow beans together, either by pounding them in a mortar or by means of a liquidizer. Seed the green chillis and slice them finely. Slice the shallots or onion. If you are using ginger, peel and chop it into very small sticks. Heat the oil and saute the shallots for 1 minute. Add the tauco and garlic paste, sugar, tamarind water and the water. Stir, then simmer for about 8 minutes. Stir again, still cooking, storing it in an airtight jar.
Dough:
500 g bread flour
1 tsp salt
1 tbsp sugar
2 tbsps oil
11 g instant yeast
350 ml water
Sardine Sambal (mix well):
2 cans sardines, flaked
2 large onions, chopped
2 red chillies, sliced finely
2 cm ginger, minced fienly
2 tbsps lemon juice
1 tsp salt
1 tsp chilli powder
1. Put all dough ingredients in a bowl. Knead to form a smooth dough. Place in a lightly greased bowl. Cover with a damp clot. Allow to rest for 1 hour or until it doules in size.
2. Punch down dough, then roll on a floured surface into a 30-cm long cylinder. Cut it crosswise into 3-cm pieces, Shape each piece into a ball; leave for 5 minutes. Flatten each ball with a rolling pin to make a 10 cm circle.
3. Place 1 tbsp of the filling in the centre. Seat the bun like a bao by gathering the edges and twisting together at the top. Place buns, pleated side down, on a baking sheet. Cover with a damp cloth and leave for 30 minutes.
4. Brush the buns with egg yolk. Set aside for 15 minutes. bake at 180 C for 20 minutes or until golden brown.
Ingredients:
70 g green chillies, de-seeded
20 g sliced shallots
50 g small green chilies (3 cm), de-seeded
Pinch of table salt
30 ml rice vinegar
20 g gralic, peeled and chopped
1. Blanched all ingredients in boiling water. Rinse in iced-water.
2. Dry ingredietns on a towel. Place into a mortar or blender.
3. Season with salt and vinegar.
This sambal is made from fresh coconut, and should be eaten on the same day.
1/4 fresh coconut
1 slice terasi
1 clove garlic
3 cabe rawit
Salt
A small piece of gula Jawa or 2 tsp brown sugar
1 tbs tamarind water or the juice of 1 Kaffir lime or of 1 lime
Separate the white flesh of the coconut from all trace of the brown outer skin, then grate it. Grill or fry the terasi, and then pound it, together with the garlic, cabe rawit and gula Jawa into a paste. Add the tamarind water, or juice, season with salt, and mix the paste thoroughly with the grated coconut. Serve.
This is a very simple sambal, quick and easy to make. It is ideal for adding just a little piquancy to such dishes as Mie Jawa, any Sate (especially if you don;t like peanut butter sauce), and Nasi Goreng.
2 tbs dark soya sauce
Juice of 1/2 a lemon or 1 lime
2 cabe rawit, crushed, or 1/2 tsp chilli powder
2 shallots, sliced very thin
1 clove of garlic, crushed (optional)
1 tbs boiled water
Mix all the ingredients well together just before serving.
Ingredients:
