Re: [CH] more Sambals
Eruna Schultheiss (eruna@taom.com)
28 Aug 2001 16:13:16 -0600
Oh Erik, I had just started the Thai theme by making a Green Curry Paste
from scratch for lunch. And here you have me, wandering of into Indonesian
delights .... any way, both are delicious, as long as they are Thai-Hot!
In 97 we had the Sambal theme on the list. Here some of those recipes I
posted then. Hoping that some of you will enjoy these sambals,
with my best regards,
Eruna
* Exported from MasterCook II *
Mint sambal
Categories : Preserves Condiments
Relishes Herbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Fresh spearmint -- minced
1 cup Fresh parsley -- minced
4 cups Apples -- cored and chopped
1 1/2 cups Onions -- chopped
1/2 cup Golden raisins
1/2 cup Blanched almonds -- chopped or
Slivered
1 pint White wine vinegar -- ideally
Mint flavoured
1 tablespoon Mustard seeds
1 teaspoon Coriander seeds
1 teaspoon Pickling salt
Combine all ingredients in non-reactive pan. Bring to boil over med-high
heat, stirring constantly. Reduce the heat to low and simmer, uncovered,
stirring frequently, for 30 mins, or until mixture is thickened.
Prepare the jars, lids and boiling water bath. Fill jars, leaving 1/4 inch
headspace. Wipe rims with clean towel and attach lids securely.
Place jar in boiling water bath, and when water returns to boil, process
for 15 mins.
- - - - - - - - - - - - - - - - - -
INDONESIAN-STYLED SAMBAL (Pineapple and cucumber condiment)
Can be prepared in 45 or less but requires additional unattended time.
1 cup 1/4-inch-thick chunks of fresh pineapple
1 cup 1/4-inch-thick chunks of seedless cucumber
2 teaspoons sugar
1 large shallot, chopped fine
1 tablespoon soy sauce
1 tablespoon fresh lime juice
In a bowl combine well the pineapple, the cucumber, the sugar, the shallot,
the soy sauce, the lime juice, and salt to taste and let the sambal stand,
covered and chilled, for 1 hour to let the flavors develop. The sambal
keeps, covered and chilled, for 2 days. Serve the sambal as an
accompaniment to curries and grilled meats.
Makes about 2 cups.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Sambal Ikan Bilis (Sambal with Anchovies)
Ingredients:
1 bombay onion
1/2 cup dried ikan bilis (anchovies)
1 clove garlic
2 Tbsp tamarind juice
4 shallots
8 dried chillies
Prawn paste ( belacan) ( Optional )
Salt and sugar to taste
Fry the ikan bilis until crisp and put aside.
Grind the prawn paste together with shallots, garlic, deseeded dried
chillies. Slice the bombay onion into rings. Heat 2 Tbsp oil in a pan and
fry the ground ingredients until fragrant. Add in the onion rings. Add
tamarind juice, salt, sugar. Cook, stirring occasionally until the gravy
thickens. Add in the ikan bilis and mix well. Serve with steaming hot Nasi
Lemak.
Nasi Lemak
Ingredients:
1 cup rice
3 screwpine leaves
salt to taste
1 grated coconut
Clean the rice and drain. Squeeze out 2 cups of thick coconut milk with
screwpine leaves. Add in salt. If you desire, you can also add in some
sliced shallots and ginger.
Serve this rice with sliced hard-boiled eggs, cucumber and sambal ikan
bilis.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
SAMBAL TERONG (AUBERGINE RELISH)
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: AUBERGINE RELISH (SAMBAL TERONG)
Categories: Indonesian, Herb/spices, Ceideburg
Yield: 6 servings
2 sm Aubergines
1 lg Spanish onion
4 Cloves garlic
1 tb Vegetable oil
2 ts Chilli powder
1 sl Terasi
1 ts Brown sugar
2 lg Tomatoes
This is a relish which can be used hot or cold.
Slice the aubergine and sprinkle it with salt; leave to stand for
half an hour, then rinse and dry. Cut up 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 necessary. 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. Alternatively, 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.
From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
1986." ISBN 0-907325-29-7.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
SAMBAL DABO LILANG
SAMBAL-LILANG - Indonesian relish with lime, chili, and
basil
This recipe comes from the Time/Life Pacific and Southeast
Asian Cooking. I've been unable to find a recipe even
remotely resembling it in any other Indonesian cookbook. I
like to cross-reference recipes and learn where they came
from, but only the Time/Life reporters seem to have found
this one. In any event, it's quite wonderful. Not for the
faint of heart.
INGREDIENTS (makes 2 cups)
1 medium onion, cut into thin strips
1 small ripe tomato, cut into small cubes
1 tsp fresh basil, chopped fine
1 small fresh hot red chili, stemmed, seeded, and
cut into thin strips
1 small fresh hot green chili, stemmed, seeded, and
cut into thin strips
1/4 cup fresh lime juice
1 lime rind, chopped into tiny pieces
PROCEDURE
(1) Mix all of the ingredients together in a bowl. Let
it sit for several hours, stirring occasionally.
RATING
Difficulty: easy. Time: 5 minutes preparation, 2 hours sit-
ting. Precision: no need to measure, but count the chili
peppers.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Sambal Kecap (Soya Sauce and Chilli Relish)
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Sambal Kecap (Soya Sauce and Chilli Relish)
Categories: Indonesian, Condiment, Ceideburg 2
Yield: 1 servings
2 tb Dark soya sauce
Juice of 1/2 a lemon or 1lime
2 Cabi rawit (page 51),
-crushed, or 1 tsp chilli
-powder
2 Shallots, sliced very thin
1 Clove of garlic, crushed
-(optional)
1 tb Boiled water
In Indonesian <kecap> is pronounced <ketchup>. Some folks say this
is the origin of our word for the red stuff.
The <cabi rawit> referred to above are the tiny bird peppers. You
could substitute any hot chili.
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.
Mix all the ingredients well together just before serving.
From <Indonesian Food and Cookery>, Sri Owen, Prospect Books, London,
1986." ISBN 0-907325-29-7.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Sambal Goreng Telor (Eggs In Red Pepper Sauce)
---------- Recipe via Meal-Master (tm) v8.02
Title: SAMBAL GORENG TELOR (EGGS IN RED PEPPER SAUCE
Categories: Oriental, Appetizers, Cheese/eggs
Yield: 4 servings
1 tb Chopped onion
1 ea Clove of garlic
1 x Butter for frying
1 c Coconut milk
1 c Stock
1 ea Salt to taste
1 ts Crushed red pepper
1/2 ts Paprika
1/2 ts Laos powder if available
4 ea Hard boiled eggs
Saute the chopped onion and garlic in the butter. Add
the other ingredients (except the eggs) and bring to
the boil, stirring occasionally. Add the eggs and
continue cooking and stirring for 3 minutes. Remove
from the heat and halve the eggs, then serve hot.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
or maybe you would like to try this sambal telor:
SAMBAL TELOR
INGREDIENTS
10 hard-boiled eggs
140 g (5 oz) chilli garam paste
1 level teaspoon sugar
1/4 teaspoon msg
A pinch of salt
4 tablespoons water
4 tablespoons No. 1 milk
Oil for frying
1. Shell boiled eggs and soak in slightly
salted water for 20 minutes. Dry eggs on
a trav.
2. Deep-fry the eggs in hot smoking oil till
light brown, stirring in pan till surface of
eggs is slightly blistered all over. Remove to
a plate.
3. Remove oil from pan and fry thawed paste
over low heat till oil bubbles through. Add
the rest of the ingredients, stir well for 1
minute and pour over egg , Serve hot or
cold .
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Squid Sambal
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Squid Sambal
Categories: Indonesian, Seafood, Ceideburg 2
Yield: 3 servings
2 lb Squid, cut into rings
1 Onion, chopped
1/4 c Almonds
2 Fresh chiles, finely
-chopped, or
1 ts Cayenne
1 ts Grated lemon peel
1 ts Tamarind concentrate,
-dissolved in
2 tb Water, or
2 tb Lemon juice
1 ts Lemon grass (dry), or
1 Stalk fresh lemon grass,
-chopped
1 tb Brown sugar
1/4 ts Shrimp paste or *
1 ts Dried, salted shrimp
2 tb Vegetable oil
* (known as shrimp sauce in China),
This is probably the most exotic of these recipes. No country of
origin is given, but from the name and the process it must be
Indonesian or Malaysian.
This dish has several unusual ingredients for which there are adequate
substitutes available. In any case, all the exotic ingredients are
available at Chinese grocery.
In a food processor, purse the onion, almonds, chiles and shrimp
paste.
In a large, heavy frying pan or a wok, saute the spice paste in oil
over low heat. When it turns dark brown, add tamarind water, the
lemon, lemon grass and sugar. Saute a minute more, then add the
squid. Turn up the heat and cook for 3 minutes, adding water if
necessary to keep the sauce from sticking. Remove from heat and
serve over rice.
As a main course this dish serves 3; as a side dish, 6 or more.
From "The International Squid Cookbook" by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Chile-Fried Squid (Sambal Cumi-Cumi)
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Chile-Fried Squid (Sambal Cumi-Cumi)
Categories: Indonesian, Condiment, Ceideburg 2
Yield: 4 servings
1/2 lb Squid
1/2 c Diced onion
2 Cloves garlic, minced
3 Or 4 semi-hot fresh red
-chiles, minced, or 1
-teaspoon sambal ulek
1/2 ts Kosher salt
2 tb Oil
1 ts Paprika, if needed
2 tb Tamarind Water or lemon
-juice
In its most authentic form, this sambal is bright red with chile and
quite hot. If you prefer it a little milder, use fresh chiles that
are not too hot, such as the milder strain of jalapenos now on the
market; otherwise, use less chile and make up the color difference
with paprika.
[Personally, I'd use crushed and soaked annatto seeds. They add red
color without the paprika taste. S.C.]
1. Clean squid. Remove purplish outer skin and cut sacs into rings.
2. To prepare in a mortar: Pound onion, garlic, chiles, and salt
together to a coarse paste. To prepare in a blender or food
processor: Grind together with oil.
3. In a wok or skillet, heat oil over low heat and add paste. (If
oil was used in grinding paste, add paste to dry pan.) Cook slowly
until quite fragrant and oil is well stained with red. Add paprika
if necessary to enhance color.
4. Turn heat to medium-high, add squid and Tamarind Water, and cook
just until squid is done (about 2 minutes). Serve hot or at room
temperature.
Serves 4 to 6 with other dishes.
From the California Culinary Academy's "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Also in 97 I saw in our Chile-Heads archives the following Sambal recipes:
V1 Sambal Belacan
V2 Chile-Ginger Sambal, Sambal Oelek by Chaudhary
V3 Hoisin-Sambal Pork or Chicken,
Sambal Goreng Telur (different from the above)
Plus in our collection I saw a Chili Sambal.
Do the Chile-Heads archives still exist? and if yes where? how can I access
them?
Best regards
Eruna Schultheiss
Cherry Hills Village, Colorado
eruna@taom.com