Things to know about Sambal Andaliman Recipe.
Indonesians are quite popular worldwide for their spicy cuisine, one type of condiment, in particular, stands out from the others. Sambal is a type of Indonesian chili sauce, usually consisting of chili peppers (Cabai Rawit/Bird’s eye chili pepper), oils, and other regional ingredients. Sambal is arguably the most variational Indonesian traditional food in existence, with every region in Indonesia having its own variant of Sambal.
Historically, Sambal is invented during the colonization of Indonesia, during which, Sambal was not as popular as it is today. The exact origin of Sambal is unknown, but it was due to the Portuguese and Dutch bringing the plant to Indonesia (Dutch East Indies back then), that Sambal started to grow and spread throughout the country.
The Andaliman Pepper (also known as Merica Batak) is a distant relative of the famous Sichuan Pepper in China. Internationally, the Andaliman Pepper is known as Indonesian Lemon Pepper, because of its distinct scent that resembles a lemon. Like Sichuan Pepper, Andaliman Pepper will provide a mouth-numbing sensation when eaten. These unique properties of the Andaliman Pepper are what the Bataknese people love, so they created their own Sambal variant using the pepper. Known as Sambal Andaliman, it is a staple in all Bataknese Cuisine. Combining the heat from green chili peppers and the numbing sensation of the Andaliman Peppers, this is not for the faint-hearted, as this will be painfully addicting to consume. If you want to really spice up your cooking, this Sambal is the one for you!
Authentic Recipe of Sambal Andaliman. Appetizing Indonesian Traditional Andaliman Pepper Chili Paste from Batak.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 100 grams (3.53 oz) Andaliman Pepper – Indonesian Lemon Pepper
- 100 grams (3.53 oz) Green Bird’s Eye Chili Pepper
- 60 grams (2.12 oz) Shallot Onion
- 50 grams (1.76 oz) Garlic
- 2 tsp White Sugar – Regular Sugar – Granulated Sugar
- 1 tsp Salt
- 150 mL (5.07 floz) Vegetable Oil
- Into a frying pan, heat up vegetable oil.
- While waiting for the oil to heat up, prepare the ingredients.
- Remove the stem of the chili peppers.
- Roughly chop the shallots and garlic.
- Into the frying pan, add and fry all the ingredients until fragrant and wilted, remove and add into a stone mortar.
- On the mortar and pestle, grind the ingredients with a few tablespoons of frying oil.
- Add the Andaliman peppers, and grind until well incorporated.
- Season the paste with salt and sugar.
- The dish is ready to be served.
When frying the ingredients, use medium heat and make sure the oil is hot enough.
This type of sambal is best paired with seafood dishes, like fried fish.
— Specific Atributes of This Recipe:
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