Ingredients:
1 can of tuna fish, about 120 g (4 oz), or 1 eel or 90 g (3 oz) ikan teri.
1 cup thick santen (coconut milk)
4 cloves garlic
3 shallots, peeled and chopped
4 kemiri (candlenuts)
3 cabe rawit or 2 tsp chilli powder
2 tbs tamarind water or 2 tsp tomato puree
1 tsp brown sugar
Salt
2 tbs vegetable oil
Pound the garlic, shallots, kemiri and cabe rawit into a paste in vegetable oil in a wok for about half a minute. Put in the tuna fish, eel or teri; stir-fry for 1 minute and add the tamarind water, or tomato puree, sugar and salt. Stir in the santen, and go on simmering until the mixture becomes thick. This sambal can be served hot or cold.
This is another very easy sambal, especally good with soto and Tahu Goreng.
15 g (1/2 oz) peanuts, roasted or fried
2 cabe rawit or 1/2 tsp chilli powder
1 clove garlic
3 tbs white vinegar
1/2 tsp sugar
1 tbs boiled water
Salt to taste
Crush the cabe rawit or chilli powder and garlic, add the nuts, and continue crushing until fine. Add the sugar, salt, vinegar and water. Mix well, and serve.
Ingredients:
200 g dried chillies, soaked in water for 15 mins and squeezed dry
150 g red onions, chopped
30 g garlic, chopped
10 g turmeric powder
10 g belacan, crumbled
300 g anchovies
300 g groundnuts
2 tbsps cooking oil
1 cup tamarind water (mix a 5-cm knob of tamarind with 1 cup water and strain)
Salt to taste
1. Blend the chillies, onions, garlic, turmeric and belacan together. Set aside.
2. Dry-fry (without using any oil) the anchovies and groundnuts separately until crisp, for about 5 to 8 mins. Set aside.
3. Heat the oil in the frying pan and over a low fire, saute the blended ingredients until fragrant, about 2 mins. Add tamarind water. Bring to a quick boil then add fried anchovies and groundnuts. Mix well. Serve as a spicy snack.
Ingredients:
4 long beans, cut into 4 cm lengths
6 ladies’ fingers
10 dried chillies, seeded and soaked till soft
4 candlenuts
1 tsp belaccan
6 shallots, peeled
125 ml thin coconut milk
2 tbsp tamarind juice
Salt to taste
Method:
Grind the dried chillies, candlenuts, belaccan and shallots in a food processor. Set aside.
Parboil the long beans and ladies’ fingers. Drain and set aside.
Heat 2 tablespoons oil in a wok and fry the ground ingredients till fragrant or until the oil is separated from the rempah. Add the coconut milk, tamarind juice and salt, stirring well. Add the prepared vegetables and stir-fry till the greens are heated through.
Ingredients:
10 red chillis
1 slice terasi
10 shallots
5 clove garlic
3 kemiri (candlenuts)
3 tbs vegetable oil
Salt
1 tsp brown sugar
1 cup thick santen (coconut milk)
Take the first five ingredient above-that is, the chillis, terasi, shallots, garlic, and kemiri-and pound them all together into a fine paste. Alternatively, mince them first as fine as you can and then put them in a liquidizer. Saute them in the vegetable oil for a few minutes, then add the salt, sugar and santen. Simmer gently for 20 minutes, and finish by cooking on a high flame, stirring continuously, for 1 minute.
Let the sambal cool before you store it. It can be served hot or cold, and can be reheated any times without impairing the flavour. If you have used a mincer and liquidizer during the preparation, wash them several times in hot water and with plenty of detergent before you use them for anything else.
Ingredients:
