Made my first sambal

[Vincent]

Today while shopping I found some nice Yellow Madame Jeanette peppers. I was going to buy sambal but instead decided to try to make it myself. Here's a pic of the peppers

I kept it very simple. It's a variation on Sambal bajak.

200 gram Madame Jeanette yellow
7 medium sized shallots
5 cloves garlic
3 tbsp sunflower oil
3 tbsp kecap manis

Finely chop peppers, garlic and shallots.
Oil, shallots and garlic in pan. Add peppers when shallots are getting soft and cook for about 5 minutes. Add kecap manis and let it simmer until desired thickness.

Sorry no cooking pics

Sambal in jar

on spoon

I tried a teaspoon after letting the sambal cool down and it tastes very good. It is hotter then I expected. My partner and neighbours tried some and they all ran to the fridge for milk

I'm very happy with my first attempt but I'm also open for suggestions to improve this recipe.

 

[SeeYouJimmy]

That looks pretty good to me Vincent.

 

[texas blues]

Suggestions to improve it? I think it's just fine. Need more pics of it on the food.

Salute', TB.

 

[FiveStar]

Vincent, this looks awesome! Where did you find kecap manis? I've looked at all my local asian markets and can't find it. May have to buy this online?

 

[JungleRain]

Hi Vincent, I used to live in Bali,
here's a recipe for a Balinese Sambal used for BBQ fish,
Sambal Matah,
12 red shallots
4 cloves of garlic
16 small birds eye chillis
4 shredded Kafir lime leaves
1 tsp of shrimp paste
1/2 tsp salt
1/4 tsp crushed black peppercorns
2 stalks of lemon grass finely sliced
lime juice
oil
chop it all up into really fine slices and fry in the oil

good luck

 

[Vincent]

Thanks

Suggestions to improve it? I think it's just fine. Need more pics of it on the food.

Salute', TB.

I will take some pictures tomorrow

Vincent, this looks awesome! Where did you find kecap manis? I've looked at all my local asian markets and can't find it. May have to buy this online?

I don't know where you can get it but here in The Netherlands it's available in almost every store. I use it a lot. My favorite use for it is marinating chicken for sateh.
I mix fresh garlic, ginger, lemon grass and peppers with Kecap manis. Marinate chicken in this mixture, I usually put it in the fridge for 12 hours or more.
Sateh tastes great

Hi Vincent, I used to live in Bali,
here's a recipe for a Balinese Sambal used for BBQ fish,
Sambal Matah,
12 red shallots
4 cloves of garlic
16 small birds eye chillis
4 shredded Kafir lime leaves
1 tsp of shrimp paste
1/2 tsp salt
1/4 tsp crushed black peppercorns
2 stalks of lemon grass finely sliced
lime juice
oil
chop it all up into really fine slices and fry in the oil

good luck

Sounds good. I'll definitely try that.

 

[SeeYouJimmy]

How long does this last after you've opened the jar Vincent? Do you think something like this would work with frozen orange habs?