Sambal Lampung/Indonesian Lampung Chilli Sauce

After a chinese sauce and a simple sour pickled cucumbers, am going to take you all to Indonesia. Actually to be honest, Indonesian cuisine is becaming one of my favourite cuisine recently. Their cooking skills are simply fabulous. With easily available ingredients and with less efforts you can dish out many interesting Indonesian dishes. Actually you wont miss Indian style of cooking while trying your hands with this particular cuisine. Needless to say since this cuisine is an Asian cuisine, you will definitely notice that this cuisine calls for chillies, ginger, garlic as much as Indian cuisine. Obviously if you want to try your hands with this cuisine, just start with simple dishes and am sure you will keep on exploring this incredible cuisine.

My today's post is a fantabulous sauce, this sauce is a mix of tanginess, sourness, sweetness. A fabulous chilli sauce to enjoy as side to serve with any sort of meats and fritters. Actually Indonesians are crazy about their sambal aka chilli sauce. They can eat anything with chilli sauce, obviously if you have a chance to visit this country, you might definitely notice that varieties of chilli sauce do exists and they are easily available in supermarkets.Coming to my today's post, this chilli sauce, is a delicious sauce to enjoy with anything as they are well balanced to tickle your tastebuds. Am running this week's blogging marathon with Condiments as theme, hence this interesting Lampung chilli sauce.

Recipe source: here
1/2cup Dried red chilies
1/4cup Garlic
1cup Tomatoes( peeled)
1/2 cup Water
1tbsp Corn starch
1tsp Rice flour
1/2cup Water
2tbsp Sugar
5tbsp Soy sauce

Remove the seeds from dried chilies and break them as two pieces.

Soak or boil in hot water for 15 minutes and drain them completely.

In a blender, take the soaked chilies, garlic, tomatoes, and half a cup of water, blend everything as a smooth paste.

Take this smooth paste in a sauce pan, meanwhile mix the corn starch, rice flour with a cup of water.

Add this to the mixture to the already blended chilly paste , along with with sugar, soy sauce. Mix well.

Bring the sauce to a boil. Put the flame to a simmer and cook until the mixture turns semi thick.  Let the sauce gets cool completely.

Transfer this chilli sauce to an air tighted jar. Store in the fridge.

The sauce actually tastes better after a day and stays prefect for upto 3 months in fridge.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM.