Sambal is a Chili based condiment that is seen as an accompaniment to a meal in countries like Indonesia, Malaysia, Srilanka, Philippines, Singapore etc. It is a fiery side dish that peps up a simple meal.
There are several types of sambal, each varying in accordance to the place of origin and each of them further differ based on family recipes and preferences.
These sambals are traditionally pounded / ground using a motor and pestle.But nowadays to save time, energy and convenience sake, electric blenders are used. I was happy to use the stone motor and pestle that I have in my kitchen.
I am not a huge fan of spicy food stuffs but I wanted to make this sambal to go with a meal that I was planning and I knew this one would take the dish to another level.So I made a small batch as I knew, what ever was left over would be gladly savored by the spice loving person in the house!
The first lick of this sambal gives a gentle sweetness. Within a second it becomes tangy and by the time it reaches the throat a nice chili flavor is bound to give you that spicy kick.
Presenting to you the fiery Indonesian side dish for the 5th day in the Blogging Marathons #56th edition where the theme this week is Condiments across the globe....
Yea, I placed this Malaysian souvenir for this pic in a hurry as I made this to go with Malaysian Nasi Lemak and and forgot to take it out of the shot!!!Well , one can never be perfect I guess!!
Red chilies - 6
Shallots - 5, peeled
Tamarind paste- 1 tablespoon[Thick paste]
Jaggery powder / palm sugar- 1 teaspoon
Salt to taste
Oil- 1 tablespoon
Soak the red chilies in hot for at least half an hour to soften them. Drain the red chilies and keep aside the water used to soak the chilies. Take the soaked chilies, garlic and onion in a motor and pestle and grind to a paste. You can also use a blender.
Heat oil in a pan and put in the paste and saute on medium flame for 5 minutes. If the mixture sticks to the pan , add a splash of the chili soaked water.
Add the chopped tomato, a little of the water used to soak the chilies and salt.
Cook till the tomato becomes mushy.Add more chili soaked water if needed.Add the tamarind paste, jaggery. Mix well and remove from heat.
Take a look at all that was served so far on The Buffet On Table...
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
Labels: Blogging Marathon, Flavors from across the border, Indinesian Cuisine, Step-by-step Pictorial Recipes, Whoz on my side