8/13/2019 Season with Spice - an Asian Spice Shop_ Spotlight on Spice_ Can’t Live Without Sambal http://slidepdf.com/reader/full/season-with-spice-an-asian-spice-shop-spotlight-on-spice-cant-live-without 1/7 6/21/13 Season with Spice - an Asian Spice Shop: Spotlig ht on Spice: Can’t Live Without Sambal blog.seasonwithspice.com/2011/11/types-of-sambal-chili-recipes.html Homepage | Shop Spices & Blends | Recipes & More | About Us Spotlight on Spice: Can’t Live Without Sambal Southeast Asians c an’t live without chili peppers . So it is unfathomable to imagine Southeast Asian cuisine before the 16th century when the chili pepper did not exis t outside its native place in the Americas. Most dishes in Asia at that time were probably spiced up with black & white pepper . But 500 years ago, when that first chili hit the shores of the Malay Peninsula and Archipelago (now Malaysia & Indonesia), it was thrown in every local dish and stayed there to t his day. or FIND SEASON WITH SPICE ON FOLLOW SEASON WITH SPICE BY EMAI Subscribe Search a product... Like 2.3k Live Chat CHECKOUT
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Season with Spice - an Asian Spice Shop_ Spotlight on Spice_ Can’t Live Without Sambal
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8132019 Season with Spice - an Asian Spice Shop_ Spotlight on Spice_ Canrsquot Live Without Sambal
6 fresh long red chilies (serrano chilies) - s liced
5 cloves garlic - peeled and chopped
4 shallots - sliced
1 tsp of grated fresh ginger
1 stalk lemongrass - thinly sliced (white part only)
6 kaffir lime leaves - center spine removed thinly sliced
34 tbsp palm sugar or brown sugar
1 tsp salt or to taste
2 tbsp of lime juice
2 tbsp peanut oil
Method
1 Pound or blend the chilies garlic shallots ginger kaffir lime leaves and lemongrass into a paste2 Heat oil in a saucepan over medium-high heat Saute the paste
3 Reduce the heat and simmer for 3 minutes Add sugar and salt Stir it frequently until the mix ture changes color
and becomes very fragrant
4 Remove from heat and leave to cool Before serving add lime juice Serve with chips or crunchy vegetables
Notes
1 I used a mortar and pestle t o pound the ingredients so slic ing them into smaller piece will help speed up the
pounding process
2 De-seed the chilies if you prefer a milder taste
3 If you use a food processor to blend the ingredients add a little water and oil if needed
4 Store the leftover sambal in an airtight container in the refrigerator for up to a week (or in the freezer longer)
You might also like
LinkWithin
19 comments
Leave a message
OldestOldest CommunityCommunity
⤤
⤤
ShareShare
BiteMyCake bull
I love chili In Croatia we dont have sambal but do have chili powder and peppers
Season with Spice bull M od 983102
Tamara - hope you get to give sambal a try A good way to start is to use chili peppers that you
can find it Croatia amp blend them with a food processor Add some salt sugar and a squeeze of
lime juice Its truly worth it Even a Midwest boy like Mark cant live without sambal after he
discovered the beauty of sambal)
Ir aCoockingtackle bull
hat ever my food they should have sambal besides Sambal is like my breath
bring a life to my daily homecooking )
Reese its a great post anyway
Season with Spice bull M od 983102
Everyone should try your sambal matah
0
8132019 Season with Spice - an Asian Spice Shop_ Spotlight on Spice_ Canrsquot Live Without Sambal
Cant agree more with this title That is right I cant live without sambal According Indonesian way
sambal should make fresh daily just like my family does However I dont have time to make sambal
everyday so I usually make it in a big batch and keep it in a jar for a month or so Whenever I need
sambal I can have it right away Whenever I want to make nasi goreng or other stir fry dishes I can
add a bit heat by adding sambal too )
Lazy version of me
1
Season with Spice bull M od 983102
I believe it was the same in Malaysia where families used to make fresh sambal everyday Butnow that there is refrigerator most people will just make a big batch and keep it for at least a
week or more Im impressed to hear that your family still makes sambal fresh these day
Oh yes add that heat of sambal to nasi goreng The nasi just taste even better
Jasmin bull
hoa So many types of sambal to try out Sambal bajak amp matah are looking good
wok with ray bull
Count me on that title There is nothing better than home made Sambal I admire your photography
and I always wanted to submit a recipe One of these days If I can come up with one that will be up to
your standards )
Nami | Just One Cookbook bull
Japan is not that far from Southeast Asia yet we dont really have chili in our food I wonder why was
he chili expensive item back then I wonder why we never imported chili even China and Korea use
chili but we barely use chili in Japan Very strangeIve never actually spent time thinking about it and
now got me thinking I love your Sambal Matah photo so much Im currently looking for wood
platesbowls just like you are using Its hard to find them here so Im hoping I can score some in my
next Asia trip
Arudh iAbox ofk it chen bull 983102
Hi Nami I had that why no chili in Japan why why question since my first weeks here
and I still don`t have the answer lol Please share with us when you finally know why ))
Season with Spice bull M od 983102
Very good question Nami May be yoursquoll start a new trend in Japanese cuisine) The sambal
matah is from Ira of Cooking Tackle She sure does take gorgeous pictures Schedule your
Asia trip to Indonesia amp Thailand next they are best places to shop Some places in Malaysia
also offers a great deal of handicrafts too
Arudh iA box ofk it ch en bull
Nice Creepily speaking I can feel sambal flows in my vein p I rarely find shallots here (or never I
hink) so I use red onion or regular onion instead It seems like I started to forget how the fresh
shallots taste like but I still enjoy making sambal varieties with whatever ingredients I have here And
since fresh red chilies are not common here I use dried chillies cayenne and Korean chili flakes
(gochugaru) to compensate for the redness I still proudly call it sambal though D Anyway this postis incredible And I`m hungry again
Season with Spice bull M od 983102
Arudhi - not creepy at allI have sambal flows in my veins too) Itrsquos almost like an addiction You
wont believe that Mark has that too I think so long you can find the right substitutes you can
still whip up some good sambal Im sure you have come up with some interesting twist to the
ingredients you can find in Japan
Advent ure ss Hea rt bull
This is so wonderful Ive been wondering what to do with lime leaves
983102
8132019 Season with Spice - an Asian Spice Shop_ Spotlight on Spice_ Canrsquot Live Without Sambal
6 fresh long red chilies (serrano chilies) - s liced
5 cloves garlic - peeled and chopped
4 shallots - sliced
1 tsp of grated fresh ginger
1 stalk lemongrass - thinly sliced (white part only)
6 kaffir lime leaves - center spine removed thinly sliced
34 tbsp palm sugar or brown sugar
1 tsp salt or to taste
2 tbsp of lime juice
2 tbsp peanut oil
Method
1 Pound or blend the chilies garlic shallots ginger kaffir lime leaves and lemongrass into a paste2 Heat oil in a saucepan over medium-high heat Saute the paste
3 Reduce the heat and simmer for 3 minutes Add sugar and salt Stir it frequently until the mix ture changes color
and becomes very fragrant
4 Remove from heat and leave to cool Before serving add lime juice Serve with chips or crunchy vegetables
Notes
1 I used a mortar and pestle t o pound the ingredients so slic ing them into smaller piece will help speed up the
pounding process
2 De-seed the chilies if you prefer a milder taste
3 If you use a food processor to blend the ingredients add a little water and oil if needed
4 Store the leftover sambal in an airtight container in the refrigerator for up to a week (or in the freezer longer)
You might also like
LinkWithin
19 comments
Leave a message
OldestOldest CommunityCommunity
⤤
⤤
ShareShare
BiteMyCake bull
I love chili In Croatia we dont have sambal but do have chili powder and peppers
Season with Spice bull M od 983102
Tamara - hope you get to give sambal a try A good way to start is to use chili peppers that you
can find it Croatia amp blend them with a food processor Add some salt sugar and a squeeze of
lime juice Its truly worth it Even a Midwest boy like Mark cant live without sambal after he
discovered the beauty of sambal)
Ir aCoockingtackle bull
hat ever my food they should have sambal besides Sambal is like my breath
bring a life to my daily homecooking )
Reese its a great post anyway
Season with Spice bull M od 983102
Everyone should try your sambal matah
0
8132019 Season with Spice - an Asian Spice Shop_ Spotlight on Spice_ Canrsquot Live Without Sambal
Cant agree more with this title That is right I cant live without sambal According Indonesian way
sambal should make fresh daily just like my family does However I dont have time to make sambal
everyday so I usually make it in a big batch and keep it in a jar for a month or so Whenever I need
sambal I can have it right away Whenever I want to make nasi goreng or other stir fry dishes I can
add a bit heat by adding sambal too )
Lazy version of me
1
Season with Spice bull M od 983102
I believe it was the same in Malaysia where families used to make fresh sambal everyday Butnow that there is refrigerator most people will just make a big batch and keep it for at least a
week or more Im impressed to hear that your family still makes sambal fresh these day
Oh yes add that heat of sambal to nasi goreng The nasi just taste even better
Jasmin bull
hoa So many types of sambal to try out Sambal bajak amp matah are looking good
wok with ray bull
Count me on that title There is nothing better than home made Sambal I admire your photography
and I always wanted to submit a recipe One of these days If I can come up with one that will be up to
your standards )
Nami | Just One Cookbook bull
Japan is not that far from Southeast Asia yet we dont really have chili in our food I wonder why was
he chili expensive item back then I wonder why we never imported chili even China and Korea use
chili but we barely use chili in Japan Very strangeIve never actually spent time thinking about it and
now got me thinking I love your Sambal Matah photo so much Im currently looking for wood
platesbowls just like you are using Its hard to find them here so Im hoping I can score some in my
next Asia trip
Arudh iAbox ofk it chen bull 983102
Hi Nami I had that why no chili in Japan why why question since my first weeks here
and I still don`t have the answer lol Please share with us when you finally know why ))
Season with Spice bull M od 983102
Very good question Nami May be yoursquoll start a new trend in Japanese cuisine) The sambal
matah is from Ira of Cooking Tackle She sure does take gorgeous pictures Schedule your
Asia trip to Indonesia amp Thailand next they are best places to shop Some places in Malaysia
also offers a great deal of handicrafts too
Arudh iA box ofk it ch en bull
Nice Creepily speaking I can feel sambal flows in my vein p I rarely find shallots here (or never I
hink) so I use red onion or regular onion instead It seems like I started to forget how the fresh
shallots taste like but I still enjoy making sambal varieties with whatever ingredients I have here And
since fresh red chilies are not common here I use dried chillies cayenne and Korean chili flakes
(gochugaru) to compensate for the redness I still proudly call it sambal though D Anyway this postis incredible And I`m hungry again
Season with Spice bull M od 983102
Arudhi - not creepy at allI have sambal flows in my veins too) Itrsquos almost like an addiction You
wont believe that Mark has that too I think so long you can find the right substitutes you can
still whip up some good sambal Im sure you have come up with some interesting twist to the
ingredients you can find in Japan
Advent ure ss Hea rt bull
This is so wonderful Ive been wondering what to do with lime leaves
983102
8132019 Season with Spice - an Asian Spice Shop_ Spotlight on Spice_ Canrsquot Live Without Sambal
6 fresh long red chilies (serrano chilies) - s liced
5 cloves garlic - peeled and chopped
4 shallots - sliced
1 tsp of grated fresh ginger
1 stalk lemongrass - thinly sliced (white part only)
6 kaffir lime leaves - center spine removed thinly sliced
34 tbsp palm sugar or brown sugar
1 tsp salt or to taste
2 tbsp of lime juice
2 tbsp peanut oil
Method
1 Pound or blend the chilies garlic shallots ginger kaffir lime leaves and lemongrass into a paste2 Heat oil in a saucepan over medium-high heat Saute the paste
3 Reduce the heat and simmer for 3 minutes Add sugar and salt Stir it frequently until the mix ture changes color
and becomes very fragrant
4 Remove from heat and leave to cool Before serving add lime juice Serve with chips or crunchy vegetables
Notes
1 I used a mortar and pestle t o pound the ingredients so slic ing them into smaller piece will help speed up the
pounding process
2 De-seed the chilies if you prefer a milder taste
3 If you use a food processor to blend the ingredients add a little water and oil if needed
4 Store the leftover sambal in an airtight container in the refrigerator for up to a week (or in the freezer longer)
You might also like
LinkWithin
19 comments
Leave a message
OldestOldest CommunityCommunity
⤤
⤤
ShareShare
BiteMyCake bull
I love chili In Croatia we dont have sambal but do have chili powder and peppers
Season with Spice bull M od 983102
Tamara - hope you get to give sambal a try A good way to start is to use chili peppers that you
can find it Croatia amp blend them with a food processor Add some salt sugar and a squeeze of
lime juice Its truly worth it Even a Midwest boy like Mark cant live without sambal after he
discovered the beauty of sambal)
Ir aCoockingtackle bull
hat ever my food they should have sambal besides Sambal is like my breath
bring a life to my daily homecooking )
Reese its a great post anyway
Season with Spice bull M od 983102
Everyone should try your sambal matah
0
8132019 Season with Spice - an Asian Spice Shop_ Spotlight on Spice_ Canrsquot Live Without Sambal
Cant agree more with this title That is right I cant live without sambal According Indonesian way
sambal should make fresh daily just like my family does However I dont have time to make sambal
everyday so I usually make it in a big batch and keep it in a jar for a month or so Whenever I need
sambal I can have it right away Whenever I want to make nasi goreng or other stir fry dishes I can
add a bit heat by adding sambal too )
Lazy version of me
1
Season with Spice bull M od 983102
I believe it was the same in Malaysia where families used to make fresh sambal everyday Butnow that there is refrigerator most people will just make a big batch and keep it for at least a
week or more Im impressed to hear that your family still makes sambal fresh these day
Oh yes add that heat of sambal to nasi goreng The nasi just taste even better
Jasmin bull
hoa So many types of sambal to try out Sambal bajak amp matah are looking good
wok with ray bull
Count me on that title There is nothing better than home made Sambal I admire your photography
and I always wanted to submit a recipe One of these days If I can come up with one that will be up to
your standards )
Nami | Just One Cookbook bull
Japan is not that far from Southeast Asia yet we dont really have chili in our food I wonder why was
he chili expensive item back then I wonder why we never imported chili even China and Korea use
chili but we barely use chili in Japan Very strangeIve never actually spent time thinking about it and
now got me thinking I love your Sambal Matah photo so much Im currently looking for wood
platesbowls just like you are using Its hard to find them here so Im hoping I can score some in my
next Asia trip
Arudh iAbox ofk it chen bull 983102
Hi Nami I had that why no chili in Japan why why question since my first weeks here
and I still don`t have the answer lol Please share with us when you finally know why ))
Season with Spice bull M od 983102
Very good question Nami May be yoursquoll start a new trend in Japanese cuisine) The sambal
matah is from Ira of Cooking Tackle She sure does take gorgeous pictures Schedule your
Asia trip to Indonesia amp Thailand next they are best places to shop Some places in Malaysia
also offers a great deal of handicrafts too
Arudh iA box ofk it ch en bull
Nice Creepily speaking I can feel sambal flows in my vein p I rarely find shallots here (or never I
hink) so I use red onion or regular onion instead It seems like I started to forget how the fresh
shallots taste like but I still enjoy making sambal varieties with whatever ingredients I have here And
since fresh red chilies are not common here I use dried chillies cayenne and Korean chili flakes
(gochugaru) to compensate for the redness I still proudly call it sambal though D Anyway this postis incredible And I`m hungry again
Season with Spice bull M od 983102
Arudhi - not creepy at allI have sambal flows in my veins too) Itrsquos almost like an addiction You
wont believe that Mark has that too I think so long you can find the right substitutes you can
still whip up some good sambal Im sure you have come up with some interesting twist to the
ingredients you can find in Japan
Advent ure ss Hea rt bull
This is so wonderful Ive been wondering what to do with lime leaves
983102
8132019 Season with Spice - an Asian Spice Shop_ Spotlight on Spice_ Canrsquot Live Without Sambal
6 fresh long red chilies (serrano chilies) - s liced
5 cloves garlic - peeled and chopped
4 shallots - sliced
1 tsp of grated fresh ginger
1 stalk lemongrass - thinly sliced (white part only)
6 kaffir lime leaves - center spine removed thinly sliced
34 tbsp palm sugar or brown sugar
1 tsp salt or to taste
2 tbsp of lime juice
2 tbsp peanut oil
Method
1 Pound or blend the chilies garlic shallots ginger kaffir lime leaves and lemongrass into a paste2 Heat oil in a saucepan over medium-high heat Saute the paste
3 Reduce the heat and simmer for 3 minutes Add sugar and salt Stir it frequently until the mix ture changes color
and becomes very fragrant
4 Remove from heat and leave to cool Before serving add lime juice Serve with chips or crunchy vegetables
Notes
1 I used a mortar and pestle t o pound the ingredients so slic ing them into smaller piece will help speed up the
pounding process
2 De-seed the chilies if you prefer a milder taste
3 If you use a food processor to blend the ingredients add a little water and oil if needed
4 Store the leftover sambal in an airtight container in the refrigerator for up to a week (or in the freezer longer)
You might also like
LinkWithin
19 comments
Leave a message
OldestOldest CommunityCommunity
⤤
⤤
ShareShare
BiteMyCake bull
I love chili In Croatia we dont have sambal but do have chili powder and peppers
Season with Spice bull M od 983102
Tamara - hope you get to give sambal a try A good way to start is to use chili peppers that you
can find it Croatia amp blend them with a food processor Add some salt sugar and a squeeze of
lime juice Its truly worth it Even a Midwest boy like Mark cant live without sambal after he
discovered the beauty of sambal)
Ir aCoockingtackle bull
hat ever my food they should have sambal besides Sambal is like my breath
bring a life to my daily homecooking )
Reese its a great post anyway
Season with Spice bull M od 983102
Everyone should try your sambal matah
0
8132019 Season with Spice - an Asian Spice Shop_ Spotlight on Spice_ Canrsquot Live Without Sambal
Cant agree more with this title That is right I cant live without sambal According Indonesian way
sambal should make fresh daily just like my family does However I dont have time to make sambal
everyday so I usually make it in a big batch and keep it in a jar for a month or so Whenever I need
sambal I can have it right away Whenever I want to make nasi goreng or other stir fry dishes I can
add a bit heat by adding sambal too )
Lazy version of me
1
Season with Spice bull M od 983102
I believe it was the same in Malaysia where families used to make fresh sambal everyday Butnow that there is refrigerator most people will just make a big batch and keep it for at least a
week or more Im impressed to hear that your family still makes sambal fresh these day
Oh yes add that heat of sambal to nasi goreng The nasi just taste even better
Jasmin bull
hoa So many types of sambal to try out Sambal bajak amp matah are looking good
wok with ray bull
Count me on that title There is nothing better than home made Sambal I admire your photography
and I always wanted to submit a recipe One of these days If I can come up with one that will be up to
your standards )
Nami | Just One Cookbook bull
Japan is not that far from Southeast Asia yet we dont really have chili in our food I wonder why was
he chili expensive item back then I wonder why we never imported chili even China and Korea use
chili but we barely use chili in Japan Very strangeIve never actually spent time thinking about it and
now got me thinking I love your Sambal Matah photo so much Im currently looking for wood
platesbowls just like you are using Its hard to find them here so Im hoping I can score some in my
next Asia trip
Arudh iAbox ofk it chen bull 983102
Hi Nami I had that why no chili in Japan why why question since my first weeks here
and I still don`t have the answer lol Please share with us when you finally know why ))
Season with Spice bull M od 983102
Very good question Nami May be yoursquoll start a new trend in Japanese cuisine) The sambal
matah is from Ira of Cooking Tackle She sure does take gorgeous pictures Schedule your
Asia trip to Indonesia amp Thailand next they are best places to shop Some places in Malaysia
also offers a great deal of handicrafts too
Arudh iA box ofk it ch en bull
Nice Creepily speaking I can feel sambal flows in my vein p I rarely find shallots here (or never I
hink) so I use red onion or regular onion instead It seems like I started to forget how the fresh
shallots taste like but I still enjoy making sambal varieties with whatever ingredients I have here And
since fresh red chilies are not common here I use dried chillies cayenne and Korean chili flakes
(gochugaru) to compensate for the redness I still proudly call it sambal though D Anyway this postis incredible And I`m hungry again
Season with Spice bull M od 983102
Arudhi - not creepy at allI have sambal flows in my veins too) Itrsquos almost like an addiction You
wont believe that Mark has that too I think so long you can find the right substitutes you can
still whip up some good sambal Im sure you have come up with some interesting twist to the
ingredients you can find in Japan
Advent ure ss Hea rt bull
This is so wonderful Ive been wondering what to do with lime leaves
983102
8132019 Season with Spice - an Asian Spice Shop_ Spotlight on Spice_ Canrsquot Live Without Sambal
6 fresh long red chilies (serrano chilies) - s liced
5 cloves garlic - peeled and chopped
4 shallots - sliced
1 tsp of grated fresh ginger
1 stalk lemongrass - thinly sliced (white part only)
6 kaffir lime leaves - center spine removed thinly sliced
34 tbsp palm sugar or brown sugar
1 tsp salt or to taste
2 tbsp of lime juice
2 tbsp peanut oil
Method
1 Pound or blend the chilies garlic shallots ginger kaffir lime leaves and lemongrass into a paste2 Heat oil in a saucepan over medium-high heat Saute the paste
3 Reduce the heat and simmer for 3 minutes Add sugar and salt Stir it frequently until the mix ture changes color
and becomes very fragrant
4 Remove from heat and leave to cool Before serving add lime juice Serve with chips or crunchy vegetables
Notes
1 I used a mortar and pestle t o pound the ingredients so slic ing them into smaller piece will help speed up the
pounding process
2 De-seed the chilies if you prefer a milder taste
3 If you use a food processor to blend the ingredients add a little water and oil if needed
4 Store the leftover sambal in an airtight container in the refrigerator for up to a week (or in the freezer longer)
You might also like
LinkWithin
19 comments
Leave a message
OldestOldest CommunityCommunity
⤤
⤤
ShareShare
BiteMyCake bull
I love chili In Croatia we dont have sambal but do have chili powder and peppers
Season with Spice bull M od 983102
Tamara - hope you get to give sambal a try A good way to start is to use chili peppers that you
can find it Croatia amp blend them with a food processor Add some salt sugar and a squeeze of
lime juice Its truly worth it Even a Midwest boy like Mark cant live without sambal after he
discovered the beauty of sambal)
Ir aCoockingtackle bull
hat ever my food they should have sambal besides Sambal is like my breath
bring a life to my daily homecooking )
Reese its a great post anyway
Season with Spice bull M od 983102
Everyone should try your sambal matah
0
8132019 Season with Spice - an Asian Spice Shop_ Spotlight on Spice_ Canrsquot Live Without Sambal
Cant agree more with this title That is right I cant live without sambal According Indonesian way
sambal should make fresh daily just like my family does However I dont have time to make sambal
everyday so I usually make it in a big batch and keep it in a jar for a month or so Whenever I need
sambal I can have it right away Whenever I want to make nasi goreng or other stir fry dishes I can
add a bit heat by adding sambal too )
Lazy version of me
1
Season with Spice bull M od 983102
I believe it was the same in Malaysia where families used to make fresh sambal everyday Butnow that there is refrigerator most people will just make a big batch and keep it for at least a
week or more Im impressed to hear that your family still makes sambal fresh these day
Oh yes add that heat of sambal to nasi goreng The nasi just taste even better
Jasmin bull
hoa So many types of sambal to try out Sambal bajak amp matah are looking good
wok with ray bull
Count me on that title There is nothing better than home made Sambal I admire your photography
and I always wanted to submit a recipe One of these days If I can come up with one that will be up to
your standards )
Nami | Just One Cookbook bull
Japan is not that far from Southeast Asia yet we dont really have chili in our food I wonder why was
he chili expensive item back then I wonder why we never imported chili even China and Korea use
chili but we barely use chili in Japan Very strangeIve never actually spent time thinking about it and
now got me thinking I love your Sambal Matah photo so much Im currently looking for wood
platesbowls just like you are using Its hard to find them here so Im hoping I can score some in my
next Asia trip
Arudh iAbox ofk it chen bull 983102
Hi Nami I had that why no chili in Japan why why question since my first weeks here
and I still don`t have the answer lol Please share with us when you finally know why ))
Season with Spice bull M od 983102
Very good question Nami May be yoursquoll start a new trend in Japanese cuisine) The sambal
matah is from Ira of Cooking Tackle She sure does take gorgeous pictures Schedule your
Asia trip to Indonesia amp Thailand next they are best places to shop Some places in Malaysia
also offers a great deal of handicrafts too
Arudh iA box ofk it ch en bull
Nice Creepily speaking I can feel sambal flows in my vein p I rarely find shallots here (or never I
hink) so I use red onion or regular onion instead It seems like I started to forget how the fresh
shallots taste like but I still enjoy making sambal varieties with whatever ingredients I have here And
since fresh red chilies are not common here I use dried chillies cayenne and Korean chili flakes
(gochugaru) to compensate for the redness I still proudly call it sambal though D Anyway this postis incredible And I`m hungry again
Season with Spice bull M od 983102
Arudhi - not creepy at allI have sambal flows in my veins too) Itrsquos almost like an addiction You
wont believe that Mark has that too I think so long you can find the right substitutes you can
still whip up some good sambal Im sure you have come up with some interesting twist to the
ingredients you can find in Japan
Advent ure ss Hea rt bull
This is so wonderful Ive been wondering what to do with lime leaves
983102
8132019 Season with Spice - an Asian Spice Shop_ Spotlight on Spice_ Canrsquot Live Without Sambal
Cant agree more with this title That is right I cant live without sambal According Indonesian way
sambal should make fresh daily just like my family does However I dont have time to make sambal
everyday so I usually make it in a big batch and keep it in a jar for a month or so Whenever I need
sambal I can have it right away Whenever I want to make nasi goreng or other stir fry dishes I can
add a bit heat by adding sambal too )
Lazy version of me
1
Season with Spice bull M od 983102
I believe it was the same in Malaysia where families used to make fresh sambal everyday Butnow that there is refrigerator most people will just make a big batch and keep it for at least a
week or more Im impressed to hear that your family still makes sambal fresh these day
Oh yes add that heat of sambal to nasi goreng The nasi just taste even better
Jasmin bull
hoa So many types of sambal to try out Sambal bajak amp matah are looking good
wok with ray bull
Count me on that title There is nothing better than home made Sambal I admire your photography
and I always wanted to submit a recipe One of these days If I can come up with one that will be up to
your standards )
Nami | Just One Cookbook bull
Japan is not that far from Southeast Asia yet we dont really have chili in our food I wonder why was
he chili expensive item back then I wonder why we never imported chili even China and Korea use
chili but we barely use chili in Japan Very strangeIve never actually spent time thinking about it and
now got me thinking I love your Sambal Matah photo so much Im currently looking for wood
platesbowls just like you are using Its hard to find them here so Im hoping I can score some in my
next Asia trip
Arudh iAbox ofk it chen bull 983102
Hi Nami I had that why no chili in Japan why why question since my first weeks here
and I still don`t have the answer lol Please share with us when you finally know why ))
Season with Spice bull M od 983102
Very good question Nami May be yoursquoll start a new trend in Japanese cuisine) The sambal
matah is from Ira of Cooking Tackle She sure does take gorgeous pictures Schedule your
Asia trip to Indonesia amp Thailand next they are best places to shop Some places in Malaysia
also offers a great deal of handicrafts too
Arudh iA box ofk it ch en bull
Nice Creepily speaking I can feel sambal flows in my vein p I rarely find shallots here (or never I
hink) so I use red onion or regular onion instead It seems like I started to forget how the fresh
shallots taste like but I still enjoy making sambal varieties with whatever ingredients I have here And
since fresh red chilies are not common here I use dried chillies cayenne and Korean chili flakes
(gochugaru) to compensate for the redness I still proudly call it sambal though D Anyway this postis incredible And I`m hungry again
Season with Spice bull M od 983102
Arudhi - not creepy at allI have sambal flows in my veins too) Itrsquos almost like an addiction You
wont believe that Mark has that too I think so long you can find the right substitutes you can
still whip up some good sambal Im sure you have come up with some interesting twist to the
ingredients you can find in Japan
Advent ure ss Hea rt bull
This is so wonderful Ive been wondering what to do with lime leaves
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8132019 Season with Spice - an Asian Spice Shop_ Spotlight on Spice_ Canrsquot Live Without Sambal