Making sambal 'gaya belanda'
Look at this cool gang… aren’t they hot?!
Sambal gaya belanda "Dutchie sambal"
Sambal, a fiery hot sauce from Indonesia, is a cornerstone of Indonesian cuisine and a beloved condiment across Southeast Asia. Made from a blend of chili peppers, garlic, shallots, and a variety of other ingredients like shrimp paste or lime juice, sambal is renowned for its vibrant, bold flavors and intense heat. It comes in many regional variations, each with its own unique twist, from the tangy and sweet sambal terasi to the spicy and aromatic sambal bajak. Sambal is not just a condiment but a versatile ingredient that can elevate a range of dishes, adding depth and heat to everything from grilled meats to rice and noodles. Its popularity is a testament to its integral role in bringing a fiery punch to everyday meals.
Serves:
350 ml
Time to Prepare:
20 min
Time to cook or cure:
15 min
Skill
sambal making
Serves:
350 ml jar
Time to Prepare:
20 min
Time to cook or cure:
15 min
Skills:
Sambal making
Ingredients & Tools
Ingredients
- coconut oil (or
- 210 gram cayenne chilli’s
- 170 gram onion
- 30 gram garlic
- 30 gram ginger
- 1 tbspoon trassi (fermented shrimp paste)
- 150 gram sugar
- 150 ml water
- salt, optional
Tools
- cutting board
- knife
- magimix or pestle and mortar
- sterile jar with lid
- wooden spoon
- wok
Don’t burn yourself!
Always wear gloves
When handling chili peppers, it’s crucial to wear gloves to protect your skin from capsaicin, the compound responsible for their heat. Capsaicin can cause irritation or a burning sensation if it comes into contact with your skin, especially on sensitive areas like your eyes. To ensure you don’t accidentally touch your face or eyes after handling chilies, always put on a pair of disposable gloves. After you’re done, carefully remove the gloves by turning them inside out to contain any residue, and wash your hands thoroughly with soap and water. This simple precaution will help prevent any unwanted discomfort and ensure a safer cooking experience.
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Directions
Simply follow these steps in order to make Sambal:
Prepare Ingredients:
- Peel and roughly chop your onions.
- Roughly chop up 210 gram of cayenne peppers
- Peel and slice a 3 cm piece of ginger.
- peel about 5 to 6 gloves of garlic
- Cut a small piece of trassi (about 1 tablespoon) into smaller pieces.Â
Sautée the Ingredients:
In a generous amount of coconut oil, sauté your onions until golden. Add the garlic and the ginger and sauté a little longer. Now add in the chilli’s and sauté for at least 5 minutes. Now add the water. Then add in the sugar and cook until that is dissolves.
Blend the Ingredients:
- In a food processor or blender, puree all the ingredients into a fine paste.
Cook the Sambal again:
- Pour the blended mixture into the pan and cook, stirring frequently, until the mixture becomes aromatic and the oil starts to separate from the paste. This usually takes about 5-7 minutes.
Adjust the Seasoning:
- Taste the sambal and adjust the seasoning if needed. You can add a bit of salt.
Storage
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- Once the sambal has cooked to your desired consistency and flavor, remove it from the heat and poor it inot a sterile jar. Let it cool. This will store for up to half a year, if you don;t plan on using it soon. Also water bath the jars for 15 minutes.
The flavors will continue to develop and deepen as it sits.
Fermented Vegetables
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