Sambal is a special kind of sauce that has its origin in the Asian country, Indonesian. However it is largely used as a condiment to various dishes like Malaysian dishes, Singaporean dishes etc. This particular type of sauce can be made from the combination of various ingredients that may result in the difference of taste and flavor, but the main ingredient of Sambal is onion or shallot, garlic and grounded chili pepper. In some Sambal recipe, ingredients like fresh shrimps, dried shrimps, peanuts, cuttlefish etc is also used.

Sambal Recipe

Sambal is often served raw or fresh but it is sometimes even cooked or fried depending upon the recipe. Traditional Sambal is made from fresh ingredients prepared with simple cooking tools like a stone mortar and pestle. However, in the modern day scenario one can also find this particular sauce in plastic bottles that are sold in super markets and other stores. It is quite easy to make this sauce at home and it takes only twenty minutes to prepare the sauce.

Essential Ingredients for Sambal Recipe:

1. Eight small sized onions chopped into pieces or ten finely chopped shallots.

2. Five cloves of sliced garlic.

3. One stalk of finely sliced lemongrass. Only the bottom three inches of the stalk should be used.

4. Seven or eight red chilies. Slice the chilies after removing the seeds.

5. Three tea spoon of chili powder or ten dried chili that is soaked in hot water for five minutes.

6. Half ounce of tamarind. The tamarind should be first soaked in a cup and then the juice should be poured through a strainer.

7. Three table spoon of sugar.

8. Two table spoon of turmeric powder.

9. Salt, according to taste.

Sambal Recipe Preparation Guide:

· Add the onions, fresh chilies, dried chilies, garlic and lemongrass together to make a paste. If you find it difficult to add all these ingredients together you may use three teaspoon of oil to this mixture.

· Take a pan or wok and heat five table spoon of oil. Once the oil is moderately hot you can add the mixture and sauté. Add the turmeric powder to the mixture. Cook the mixture in low heat and constantly stir it to ensure that the mixture does not stick to the pan. After some time the paste will leave a pleasant aroma.

· Fifteen minutes after constantly stirring the mixture, add the sugar, salt and tamarind juice.

· Allow the paste to cook and remember to stir occasionally. When you see the oil from the paste floating on the top, you will know that the sauce is ready.

· After this you can taste the sambal with a main dish. You can also store the extra sauce after cooling it down. Put the sauce in a container and store it in a freezer to use for a few more days.

Home Made Dishes That Can Be Served With Sambal:

Once you have made the sauce after following this sambal recipe you can eat it with various homemade dishes like frilled fish, fried chicken, fried fish etc.