Things To Know About Sambal Bawang 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, the 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 really started to grow and spread throughout the country.
This variant of sambal, the sambal bawang is popular in Java and is one of the simpler variants of sambal. It used garlic and/or shallot as its secondary ingredients to complement the spiciness of the peppers. This variant can be served as it is (raw; also known as Sambal Bawang Mentah) or fried (also known as Sambal Bawang Goreng).
Authentic Recipe of Sambal Bawang. Savory and Refreshing Indonesian Traditional Spicy Onion Sauce from Java.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 125 Grams (4.41 oz) Red Bird’s Eye Chili Pepper
- 125 Grams (4.41 oz) Shallot Onion
- 200 mL (6.76 floz) Vegetable Oil
- ½ Tbsp Salt
- ¼ Tbsp White Sugar – Regular Sugar – Granulated Sugar
- Into a frying pan, heat up the cooking oil
- While waiting for the oil to come up to temperature, prepare the peppers and shallots.
- Remove the stem of the chili peppers
- Roughly chop the shallots into halves
- Fry the peppers and shallots until wilted and fragrant, remove and drain the excess oil.
- Using a mortar and pestle, roughly grind the chili peppers and shallot into a chunky paste
- Add salt and sugar to taste.
- Lastly, fry the chili-onion paste for a few minutes until fragrant and the sambal is ready to be served.
— Specific Atributes of This Recipe:
Photo Disclaimer: – Images used in this article are owned by the respective individuals, artists, or other parties who post on their private social media accounts. These images only serve as an inspiration and cannot be copied (images or designs) for personal use.
Health Disclaimer: Agoralia is not responsible for any health problems that could be related to the information provided on the website. It is not intended to be a substitute for professional medical advice and should not be relied on as health or personal advice. The content is for informational purposes only, and should not be taken as professional medical advice reliance on or use of the information on the website is at their own risk. Always seek the guidance of your doctor or other qualified health professional with any questions you may have regarding your health or a medical condition. Never disregard the advice of a medical professional, or delay in seeking it because of something you have read on this Website.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?