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Chilli & Paprika Sambal

Origin: Bali Island
Source: Verawati Schreiner

Chili & Paprika Sambal

Notes, Tipps & Tricks

Sambal Cabe Paprika is quite easy to make. It tastes good and not too spicy. Suitable for the beginners;-) and good for barbecue. I've made it once for summer street party 2012 in my neighbourhood's corner. And it was worth it! The neighbours were happy ;-)

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Ingredients

Ingredients :

  1. 1 large red paprika, raughly chopped
  2. 3 - 5 small red chillies / bird chillies
  3. 1 clove garlic, chopped
  4. 3 kaffir lime leaves, finely sliced (optional)
  5. salt to taste)
  6. sugar to taste)
  7. 3 tbsp oil
Chili Relish with Paprika Ingredients

Step-by-Step Instructions:

  1. 1 Put paprika, chili & garlic in a blender or food processor & blend into smooth paste. (If necessery add a little bit oil to help the blending process).

  2. 2 Heat 2 tbsp oil in a wok or saucepan. (Don't add oil if already added in a blender).

  3. 3 Stir fry the sambal paste & kaffir-lime leaves. Stirring all the time until well cooked & fragrant.

  4. 4 Adjust into medium heat & let it cook until oil begins to appear on the surface, take about 15 mins. Stir frequently.

  5. 5 Stir frequently so that sambal does not burn. Sambal is ready when the liquid is completely absorbed and the paste has become relatively dry.

  6. 6 Adjust the seasoning. Add salt & sugar to taste. Remove from heat.


Tipp:

  1. Let sambal cool completely then store it in an air-tight jar & keep in a fridge. Sambal will stay good for 2 weeks..