Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, sambal (chili pepper paste). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Sambal (Chili Pepper Paste) is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Sambal (Chili Pepper Paste) is something that I have loved my whole life. They’re nice and they look wonderful.

Great recipe for Sambal (Chili Pepper Paste). This is a condiment that we always keep in the refrigerator at my house. Any remaining seeds will result in a poor texture, and will make the sambal very spicy. Be sure to carefully filter them out.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook sambal (chili pepper paste) using 5 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Sambal (Chili Pepper Paste):

1. Prepare 100 grams Red chili peppers (dried)
2. Make ready 1 clove Garlic
3. Make ready 150 grams Bawang merah (shallots) or regular onions
4. Prepare 20 grams Belacan (shrimp paste)
5. Prepare 200 ml Water

Next, grind the mixture until a course paste forms. Add the resulting chili paste, Sambal Oelek, to a jar and cover. Sambal is a chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loan-word of Javanese and Sundanese origin (sambel).

Steps to make Sambal (Chili Pepper Paste):

1. Finely cut up the dried red chili peppers with a pair of kitchen scissors.
2. Cut them into thin pieces at an angle as shown. Your hands may burn from the oil coating the surface of the peppers, so I recommend wearing gloves; watch TV while cutting, since it takes a bit of time.
3. Remove as many seeds as possible. With your hand covered in a plastic bag, rub the cut peppers together to release the seeds; they'll filter through the colander.
4. I filtered this many seeds with 150 g of red chili peppers (about 2/3 cup).
5. Rinse the cut peppers, then soak them in water for about 1/2 day, refreshing the water twice. When draining, there will be fine bits to discard, so drain slowly to separate them out.
6. These are bawang merah onions. They can also be found as "hom daeng," the Thai word for shallots. They can be bought online, but since (I suspect) they're expensive, you can substitute with regular onions.
7. This is belacan, a dried paste made from baby shrimp. If you don't have any, you should be able to substitute with the Thai condiment "kapi" or with Japanese "ami no shiokara" (fermented krill).
8. Place all of the ingredients in a food processor or blender and blend into a smooth paste. It's done!
9. Transfer the sambal to a Tupperware or resealable container, and store it in your refrigerator; it can keep for about 6 months if stored in the chilled compartment. You could also divide it into smaller portions and freeze them.
10. You can't eat this sambal as is, it needs to be used in cooking, not as a finishing sauce so be careful. For the type of sambal that can be eaten as is, refer to. https://cookpad.com/us/recipes/143918-sambal-malaysian-chili-pepper-sauce
11. Ready to serve and ENJOY!

Sambal is a chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loan-word of Javanese and Sundanese origin (sambel). It originated from the culinary traditions of Indonesia, and is also an integral part of the cuisines of. We guarantee it tastes better than the storebought sambal oelek you'll find in Walmart! Our homemade sambal oelek pairs exceptionally well with Asian fried rice, noodles, and much more.

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