Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, sambal (chili pepper paste). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Sambal (Chili Pepper Paste) is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Sambal (Chili Pepper Paste) is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook sambal (chili pepper paste) using 5 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Sambal (Chili Pepper Paste):
- Get 100 grams Red chili peppers (dried)
- Get 1 clove Garlic
- Get 150 grams Bawang merah (shallots) or regular onions
- Make ready 20 grams Belacan (shrimp paste)
- Make ready 200 ml Water
Instructions to make Sambal (Chili Pepper Paste):
- Finely cut up the dried red chili peppers with a pair of kitchen scissors.
- Cut them into thin pieces at an angle as shown. Your hands may burn from the oil coating the surface of the peppers, so I recommend wearing gloves; watch TV while cutting, since it takes a bit of time.
- Remove as many seeds as possible. With your hand covered in a plastic bag, rub the cut peppers together to release the seeds; they'll filter through the colander.
- I filtered this many seeds with 150 g of red chili peppers (about 2/3 cup).
- Rinse the cut peppers, then soak them in water for about 1/2 day, refreshing the water twice. When draining, there will be fine bits to discard, so drain slowly to separate them out.
- These are bawang merah onions. They can also be found as "hom daeng," the Thai word for shallots. They can be bought online, but since (I suspect) they're expensive, you can substitute with regular onions.
- This is belacan, a dried paste made from baby shrimp. If you don't have any, you should be able to substitute with the Thai condiment "kapi" or with Japanese "ami no shiokara" (fermented krill).
- Place all of the ingredients in a food processor or blender and blend into a smooth paste. It's done!
- Transfer the sambal to a Tupperware or resealable container, and store it in your refrigerator; it can keep for about 6 months if stored in the chilled compartment. You could also divide it into smaller portions and freeze them.
- You can't eat this sambal as is, it needs to be used in cooking, not as a finishing sauce so be careful. For the type of sambal that can be eaten as is, refer to. - - https://cookpad.com/us/recipes/143918-sambal-malaysian-chili-pepper-sauce
So that is going to wrap it up for this special food sambal (chili pepper paste) recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
