Best Indonesian Spice Paste Sambal Recipes

Indonesian Spice Paste (Sambal) image

Provided by MsBindy

Categories Indonesian

Time 40m

Yield 1 small batch

Number Of Ingredients 8

3 tablespoons oil
1/4 cup minced onion
1 -2 tablespoon minced garlic
4 -6 teaspoons tiny dried red chilies, crushed or 4 -6 teaspoons hot red pepper flakes
1/3 cup finely minced fresh tomato
1 teaspoon salt
2 teaspoons sugar
2 teaspoons molasses

Steps:

In a small frying pant or in a wok, heat te oil and stir fry the onions and garlic.
After a minute, add the hot pepper flakes or dried chiles.
Reduce heat and stir constantly so the peppers don't burn.
As soon as the flakes darken a little, add the rest of the ingredients and on the lowest heat, cook the sambal until most of the moisture has evaporated, about 15-20 minutes.
The final product should be so well cooked that you can't detect the tomatoes.
This recipe makes only a small amount, which is all you'll need. Refrigerated, this will keep for months.

Nutrition Facts : Calories 477.1, Fat 41.1, SaturatedFat 5.3, Sodium 2337.2, Carbohydrate 28.7, Fiber 1.6, Sugar 19.9, Protein 1.7

SAMBAL (INDONESIAN SPICE PASTE) image

Yield 1 small batch

Number Of Ingredients 8

1 Tbsp oil
1/4 minced onions
1 Tbsp minced garlic
4 tsp crushed tiny dried red chiles (I used bird (Thai) chiles)
1/3 c minced fresh tomatoes
1 tsp salt
2 tsp sugar
2 tsp molasses

Steps:

1. In a small frying pan or wok, heat oil and stir fry onions and garlic about one minute. 2. Add chile flakes, reduce heat and stir constantly so chiles don't burn. 3. When flakes darken a little, add remaining ingredients. 4. Cook on lowest heat until most of the moisture has evaporated (15-20 minutes). End paste should be so well cooked tomatoes cannot be detected. Can store in refrigerator for months.