Re: [CH] Sambal

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Sambals are condiments made by grinding hot peppers in a wide, flat, stone
mortar, the Tjobek, with a pestle, the Oelekan (to 'oelek' means something
like 'to grind'). You use a rubbing action, no pounding or chopping. Sambal
Oelek is the simplest with very few, if any ingredients. Then there are many
varieties with all sorts of spices, often fried with onions and garlic.
Examples are Sambal Badjak, Sambal Trassi, Sambal Peteh, Sambal Brandal,
etc. Recipes vary from household to household. Sambals are usually added to
taste on the plate, but you can also use it for cooking.

Then there is also a whole group of dishes called Sambal Gorengs. These are
not condiments, but complete dishes with vegetables and/or meat, eggs or
tofu, eaten with rice. You always start a Sambal Goreng by frying (to
'goreng' is to fry) ground peppers, onions, garlic and spices (the sambal),
then later you add the other ingredients. Again there are many varieties.

Rob

• Next message: Preston Ware: "Re: [CH] Hot Sauce History"
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• Maybe in reply to: Jim Morrissey: "[CH] Sambal"
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