1.Tumis sambel Ijo
Material:
spicy green chili / curly sufficiently iris2
1 clove iris2 white bw
2 cloves iris2 red bw
salt to taste
sugar to taste
Royco sufficiently
cooking oil to taste
I create:
heat a saute pan frying oil input bw bw white and red to
fragrant, add green chillies and all the spices until all withered ...
serve
2.Sambal Lado Mudo
Material:
14 pieces of green pepper, chopped
10 pieces red onion
2 pieces green tomatoes, chopped
1 teaspoon salt
¼ tsp lemon juice
3 tablespoons cooking oil
How to Make:
1. Steam the green chilli, onion, and tomato submarine five minutes. Lift ago
roughly mashed.
2. Heat oil and saute until wilted. Add salt and water
lime. Ripe
Tuk Tuk 3.Sambal
Material:
200 gr jambal fish, roasted and then crushed
50 gr tekokak
10 eyes petai, split second
1 tablespoon lemon juice
2 tbsp cooking oil
Subtle Seasonings:
10 pieces of red chilli
8 onions
Salt ½ st
How to Make:
Stir-fry ground spices until fragrant. Enter tekokak and petai. Stir until
wilting. Add the fish sauce and lime juice.
4.Sambal carrots
bahan2:
4 carrots
3 minced garlic
5 chilies chopped
fish sauce
salt
sugar
2 chopped tomatoes
lemon
I create:
tipis2 carrot slices and all ingredients, mix them together .. mixed with fish sauce
+ Sugar n lemon juice, add a little salt n MSG ..
5.Sambal Ketchup
Material:
- 1 teaspoon sugar
- 75 ml fish sauce
- 2 tablespoons rice wine
- 1 tablespoon lemon juice
- 2 pieces of red chilli finely chopped
How to Make:
- Stir the sauce ingredients and let stand in refrigerator for 1 hour before
presented.
6.Sambal Belachan
Material:
- 8 cayenne pepper fruit, boiled
- 5 pieces of red chili, braised
- 1 teaspoon shrimp paste, burned
- 1 / 4 teaspoon salt
How to Make:
- Grind all ingredients until smooth. Enter into a bowl and serve.
7.Sambal Taoco
Material:
- 5 cayenne fruit
- 3 pieces of red chilli
- 3 tablespoons toasted dried shrimp
- 100 grams taoco
- 1 tablespoon brown sugar
- 400 ml water
- Cooking oil for sauteing
How to Make:
- Blend the sauce ingredients and stir-fry in oil until cooked.
Pour the broth and cook until boiling.
Fried Chili 8.Sambal
Material:
- Cooking oil
- 100 g red chilies
- 10 fruit chili sauce
- 6 red onions
- 3 cloves garlic
- ½ tsp shrimp paste fried
- 1 teaspoon salt
- 1 tsp sugar
Method:
- Heat the oil, fry red pepper, cayenne pepper, onion and garlic
white. Remove and drain.
- Puree peppers and onions with shrimp paste and [...]
Plow 9.Sambal Specials
Material:
- 75 ml vegetable oil
- Kaffir lime leaves 3 lb young, discard the bones of leaves, thinly sliced
- 20 pieces of red cayenne pepper, discarding stem
Refined:
- 100 g red pepper curls
- 10 pieces green chili sauce
- 7 red onions
- 4 cloves garlic
- ½ tsp shrimp paste fried
- 1 teaspoon salt
- 1 teaspoon brown sugar comb [...
10.Sambal DABU-ala DABU Rinso rina
Material:
8 red onions, thinly sliced
15 pieces of red chili, thinly sliced
3 red tomatoes, seeded and thinly sliced
5 green tomatoes, thinly sliced
6 tablespoons lime juice
1 teaspoon salt
2 tablespoons vegetable oil
Method:
Mix all the ingredients to be one, mix well.
GOOD 11.SAMBAL
MATERIALS:
Kriting chili (bowl kacil)
Cayenne pepper
5 shallot seeds
3 garlic seed
Brown sugar
Shrimp paste 1 / 2
Salt to taste
1 medium tomato seeds
Water 1 \ 4 jigger
How:
Boil the onions chillies and tomatoes, then puree all ingredients
after finely prepared pan heat a little oil when the oil was
inputs that have been mashed chilli if you like sprinkle with a little flavoring
add water 1 / 4 small glasses
wait a bit dry, lift, ready to be served with fried chicken, fried fish,
and what must be tasty .. aja Diet
The most common type of chilli used was sambel shrimp paste, sambel Oncom,
and sambel hazelnut. Savory least sambel not only depend on
materials used. But, where and how to make it hold
important role. Such chilli coet places created and the quality of the object to
destroy the sambal ingredients. Coet stones are generally less favored
when compared coet ground, especially if the artificial soil coet
Plered near Purwakarta.
Make sauce in soil coet results will be more tasty and more fragrant
when compared coet stone, even though the land coet easy to thin and easily
rupture. So was the quality which is made from the base of the tree more seasoning
Juka groove compared to the quality of the stone. In addition to good, quality
forms can also flavor width (according to his urang Sunda his badag rubak / O
yes great width).
Several types of chili that has been common for friends in the community fresh vegetable Sunda
among others:
a. Chilli paste
To get a good chili paste, should be able to choose the type of
terasinya also good because there are several kinds of shrimp paste called
depends on the material and place making. Raw shrimp paste condiment maker
consisting of shrimp, whether fried, baked or dipepes first,
then chili, cayenne good (cengek) or red chili, salt, sugar
(Usually brown sugar) and sour (lemon juice can be replaced with hot sauce or
lime because in addition to providing a sour taste, as well as the typical aroma
and refreshing). Sometimes also mixed onion. All
finely crushed ingredients until well blended, if necessary, added water. There are
fried before eaten, others continue to be eaten immediately.
b. Sambal Oncom
Because the so-called Oncom many kinds (depending on material
manufacturer and place of manufacture), in select Oncom for materials
sambal not miscast. Materials Oncom sauce maker consists of Oncom,
want fried, baked or directly to raw, with salt added,
cayenne pepper or red pepper, brown sugar, kencur, onion, garlic
white, and acid. All ingredients mixed and destroyed. There are
then immediately eaten and some are fried first. c.
Pecan sauce ingredients consisted of the contents of walnut seeds, would be burned or
fried first, then mixed it with salt, cayenne, brown sugar,
tomatoes, and onions. All the ingredients are mixed and crushed, then
some are fried or eaten directly.
