Good morning here me will give you a recipe how to make sambal which is appetizing The way preparing it is very not too difficult. You just need to be careful to get results from how to make sambal which has aroma and taste that can evoke our tastes.

So that the result of how to make sambal, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare how to make sambal the delicious as long as you know the tricks and how to make this dish able become treat very special.

Ingredients and seasonings required in prepare

1. Use 50 g Ancho,
2. Prepare 50 g Guajillo,
3. Prepare 50 g Dried Kashmiri Chilies,
4. Take 25 g Dried Scallops,
5. Prepare 1 Red Onion Coarsely Chopped,
6. Prepare 5 Cloves Garlic Crushed,
7. Prepare 1/2 Inch Ginger,
8. Prepare 25 g Fresh Red Chili Deseeded,
9. Take 4 Stalks Lemongrass White Parts Only,
10. Prepare 2 TBSP Lee Kum Kee's Shrimp Paste,
11. Take 1 TBSP Fermented Black Shrimp Paste,
12. Prepare 1/4 Cup Peanut / Grapeseed / Sunflower Oil,
13. Use 50 g Belacan (Malay Fermented Shrimp Paste),
14. Take Pinch Dried Mushroom Powder,
15. Use Pinch Sea Salt,
16. Prepare Pinch Demerara Sugar,

Place the pureed mixture into a saucepan and bring to a boil. Add the sugar and stir until dissolved. Add the salt and lime zest. Making sambal goreng is pretty simple.

How to make How To Make Sambal:

1. Hydrate the dried chilies in warm water for 30 mins to 1 hr. Meanwhile, add dried scallops into a bowl of 1 cup of water. Steam for about 15 mins or until the scallops are soft. Remove from heat and set aside to cool slightly. Once cool enuff to handle, shred the scallops and transfer them into a food processor.
2. Add in 1/2 cup of the scallop water. Deseed the hydrated dried chilies and transfer them into the food processor. Add in the rest of the ingredients, except belacan, mushroom powder, salt and sugar. Blitz until smooth. Toast belacan in a skillet over medium heat. Break into small pieces with a spatula.
3. Add in the chili blend. Add 1 cup of water into the food processor and blitz to clean up all the leftover nooks and crannies. Transfer the water mixture into the skillet. Stir to combine well. Saute until the color has darkened. Add in mushroom powder and stir to combine well.
4. Taste and adjust for seasonings with salt and sugar. Give it a final stir. Transfer into a sterilized mason jar. Add 1 TBSP of peanut oil over the top. This layer of oil will prolong the shelf life of the sambal. Once cooled, cover tightly and store in the fridge. It will probably last for about 1 month.
5. For the detailed recipe video: https://www.instagram.com/tv/CNaPBjOFYIN/
6. Done and ready to serve!

First, you mash the ingredients into a fine paste, and then fry it to cook the chilis and cook of the water. Doing so makes it more concentrated. Finally, add in aromatics (lemongrass) or other taste modifiers (sugar or salt) so that the sauce is made to taste. Making Sambal Oelek is very simple. Add your chili peppers, vinegar and salt to a food processor or other grinder.

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