Tag Archives: sambal

Sambal

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Chopped ingredients

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.

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Shrimp paste

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.

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Not the saucy version as I didn’t crush the ingredients. Perfect accompaniment to my weekend lunch of fried eggplant and fried fish

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Here’s Made, the Balinese cook

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Made’s recipes in our cooking class can be found inside this Javanese cookbook

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Here’s Made again

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Front cover of the cookbook. A souvenir from my Jogja trip

Met the Petai Once More

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.
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But that brown one (in round tray) are also stinky beans says the cook.
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Same with these packed ones.
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Sambal with stinky beans in the bowl.
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