October 28, 2014
Posted by on
Sambal is a Southeast Asian condiment, a sauce, an appetizer, or an accompaniment to rice or viands. And because it’s hot and spicy, it’s something I have dearly adopted. I have learned to prepare sambal in Yogyakarta through Made, a Balinese cook.
There are several variations of sambal, and one can modify the proportions of certain ingredient to suit one’s taste. In a nutshell, here’s the process: chop shallots, garlic, chili peppers, and tomatoes, you may crush all together with a squeeze of calamansi juice, then saute everything with belacan (shrimp paste) in a small amount of oil. You’re done if you feel the urge to sneeze.
Not the saucy version as I didn’t crush the ingredients. Perfect accompaniment to my weekend lunch of fried eggplant and fried fish
Here’s Made, the Balinese cook
Made’s recipes in our cooking class can be found inside this Javanese cookbook
Here’s Made again
Front cover of the cookbook. A souvenir from my Jogja trip
January 17, 2014
Posted by on
My initial sighting of this bean was in a tamu in Sabah, Malaysia. Then spotted anew in a pasar and padang in Yogyakarta, Indonesia (where I had some boiled ones still in its pod). After that, a more than just a stumble upon story when I cooked sambal with petai (aka stinky beans) in a Javanese cooking class. My conclusion is that, Malays love petai.
Mostly I see this variety.
But that brown one (in round tray) are also stinky beans says the cook.
Same with these packed ones.
Sambal with stinky beans in the bowl.