Fire Hot Chilli Paste Sambal Indonesian Sauce Recipes

HOT CHILLI PASTE

Steps:

• If you are using dry chilies, soak them in a bowl of boiling water until they have softened, about an hour; then drain the soaked chilies and prepare as usual.
• Process all ingredients in a blender or food processor, adding oil a little at a time until mixture becomes smooth and pasty and of the right consistency (How much oil you use really depends on the size of your chilies).
• Store refrigerated in an airtight container, covering the top of the paste with a little bit of oil.

INDONESIAN SAMBAL SAUCE

Steps:

• Combine all ingredients in a blender.
• Blend at high speed until ingredients are well chopped and blended.
• Pour mixture into a saucepan and bring to a boil, stirring frequently.
• Reduce heat and simmer, stirring frequently, until sauce is reduced by half, around 10-15 minutes. Sauce should be thick and uniform.
• Pour into a bowl and cool to room temperature.
• Enjoy!

CHILI SAMBAL (INDONESIAN HOT PEPPER SAUCE)

Steps:

• Place the seeded chilies in a pot of boiling water, and cook for 7 or 8 minutes, then drain and run through a food processor, making sure not to make it too smooth (you don't want it too watery).
• Transfer the chili paste into a screw-top glass jar and stir in the salt. Screw on the lid and store in the refrigerator for later use. It should keep for several weeks.

INDONESIAN SPICE PASTE (SAMBAL)

Steps:

• In a small frying pant or in a wok, heat te oil and stir fry the onions and garlic.
• After a minute, add the hot pepper flakes or dried chiles.
• Reduce heat and stir constantly so the peppers don't burn.
• As soon as the flakes darken a little, add the rest of the ingredients and on the lowest heat, cook the sambal until most of the moisture has evaporated, about 15-20 minutes.
• The final product should be so well cooked that you can't detect the tomatoes.
• This recipe makes only a small amount, which is all you'll need. Refrigerated, this will keep for months.

FIRE HOT CHILLI PASTE (SAMBAL) - INDONESIAN SAUCE

Steps:

• You can omit the sugar if you do not like sweet.
• Bring all ingredients to a boil, lower heat and simmer to half the consistency, 20 minutes, stirring to prevent burning at bottom of pan.
• Cool and liquefy the cooled above in blender.
• Serve at room temperature.