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.
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.
9 comments:
Incidentally Indonesian cuisine has been one of the favourite since college time , I had a Indonesian friend and we used to eat at her place quite often . Back then didn't know the word Blogging !
Btw the sauce sounds very flavourful and has a lovely color and texture .
That surely looks so bright and thick priya, what a fantastic sauce!
That Indonesian chili sauce looks awesome -- love the color.
Priya, I love home made sauces for 2 reasons, one I don't like the acidic taste in ready made sauces and also because I don't get a variety of sauces in Mombasa. So this recipe is for keeps.
Finger licking tangy,spicy and sweet sauce..
as you know part of my family is Indonesian and we make sambal out of anything but I have never had this version, at least not that I can remember. However I am keen to try it now!
Sounds yum Priya. Lovely sauce.
Interesting and fiery looking sauce.
As you mentioned that's one fantabulous sauce. Great pick.
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