Sambal Kecap ( Sweet Chili Sauce)

Ingredients

• 5 red chilies, sliced
• 4 small shallots, peeled and sliced
• 4 Tbs. sweet soy sauce
• 1 tsp. lime juice

Directions

Mix all ingredients well and ready to serve…easy, huh?

Sambal Kacang (Peanut Sauce)

Ingredients

• 3 cups deep-fried peanuts
• 4 cloves garlic, peeled and bruised
• 12 bird’s eye chilies, sliced
• 3 inches kencur (like galangal), peeled and choped
• 3 kaffir lime leaves
• ½ cup sweet soy sauce
• 2 tsp. salt
• 6 cups water
• 1 Tbs. lime juice

Instructions

Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine.
Put all ingredients in a pan except the lime juice.
Simmer over very low heat for approximately 1 hour, stirring to prevent sticking.
Stir in lime juice just before use.
Note: Peanut sauce is used for variety of Indonesian Meat Dishes, such as Mixed Vegetables with Peanut Sauce (Gado-Gado), Fresh Salad with Peanut Sauce (Keredok), Chicken Satay (Sate Ayam), etc.

Sambal Terasi (Dried Shrimp Chili Sauce )

Ingredients

• 15 red chilies, sliced and seeded
• 2 Tbs. dried shrimp paste
• 2 medium-sized tomato, chopped
• 2 small shallots, peeled and sliced
• 2 cloves garlic, peeled and bruised
• 2 Tbs. oil
• 1 tsp. sugar
• 1 Tbs. salt
• 1 Tbs. lime juice
  

  Instructions

  Heat oil over medium heat and sauté the first five ingredients for approximately 2-3 minutes.
  With a mortar and a pestle, grind the sautéd ingredients along with the rest of the ingredients.
  Note: Keeps up to 1 week or longer if refrigerated

Sambal Bajak (Bajak Chili Sauce )

Ingredients

• 8 red chilies, seeded and sliced
• 1 tsp. dried shrimp paste (terasi), toasted
• ¼ tsp. grated nutmeg
• 3 cloves garlic, peeled and sliced
• 6 shallots, peeled and sliced
• 1 tsp. salt
• 1½ tsp. chopped palm sugar
• 2 Tbs. oil
• 2 salam leaves
• 2 stalks lemongrass, bruised
• ½ inch galangal (laos), peeled and sliced
• 4 Tbs. tamarind juice

Directions

Grind with a mortar and pestle or blend the first 7 ingredients very finely.
Heat the oil over medium high heat. Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
Remove salam leaves, lemongrass and galangal before serving.

Sambal Bawang (Garlic Chili Sauce)

Sambal Bawang

Ingredients:

• 20 shallots, peeled and sliced
• 12 red chilies, seeded and sliced (be cautious!)
• 8 cloves garlic, peeled and sliced
• 1 tsp. salt
• 1 Tbs. dried shrimp paste (terasi), toasted
• 1 Tbs. lime juice
• 1 cup oil

Methods :

1. Grind red chilli, hot chilli, shallot and garlic using grinder ort use blender/chopper.
2. Heat oil in a pan. Stir fry the ingredients and add salt, sugar, chicken stock (if you used it) to taste.
3. Cook for about 4-5 minutes.
4. Ready to serve. Or you could put it in a jar and keep in the fridge for about 2-4 weeks.