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You won’t eat food without this Indonesian condiment ever again

7 months ago

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Sambal is an essential condiment in Indonesian cuisine. It is a heady combination of garlic, shallots, terasi (Indonesian shrimp paste), and loads of chilies! To it can be added lime, palm sugar, tamarind paste, ginger, vinegar, fish sauce, tomatoes, lumbang (candlenuts), fermented beans and fruit, calamansi, peanuts, shredded coconut, lemongrass and a host of other ingredients that make up the estimated 300 variations spread out across Indonesia. Sambal can be mild or whistling hot, depending on the type and amount of chilies added to it. Read up more about it and try to find your own blend. It’s a great indigenous Southeast Asian condiment that you can store and serve together with something simple, like eggs.

 

Street-style Eggs with Sambal Sauce

Mkes 3-4 servings

 

1 cup Flour

1 tsp Sea salt

1 tsp Ground black pepper

2 Egg whites, lightly beaten

Japanese breadcrumbs

3 Eggs, kept at room temperature

1 ¼ cups Palm or vegetable oil

4 cloves Garlic, minced

1 Red onion, minced

½ thumb-sized Ginger, minced

⅛ tsp Cumin

⅛ tsp Allspice

2 stalks Lemongrass (just get the tender part of the bulb), minced

2 Tbsps Shrimp paste (Bagoong)

2-3 Tbsps Palm sugar, coconut sugar, or muscovado

1 Tbsp Tomato paste

8 Macadamia nuts, ground to a paste

1 Tbsp Bottled tamarind paste

1-2 Bird’s eye chilies, pounded to a paste

2 tsps  Lime, lemon, or calamansi juice

  1. First, prepare the breading. In a bowl, combine flour, sea salt, and black pepper together. Cover and set aside.
  2. Put egg whites and breadcrumbs in two separate bowls. Cover and set aside.
  3. To prepare the eggs, tap a small hole through the round end of the egg (air sac) shell using a pin or a pointy barbecue stick. Be careful not to tap all the way to the inner membrane so as not to spill the egg white.
  4. Boil water and lower eggs. Simmer for seven minutes and immediately transfer to iced water. Set aside when cooled. Peel the eggs and set aside.
  5. To make the sambal, heat ¼ cup oil then add garlic, onions, ginger, cumin, all spice, lemongrass together. Lower heat and cook until onions becomes clear. Do not brown garlic.
  6. Add bagoong and sauté until done. Then, add sugar and let it caramelize a bit. Add tomato paste and cook until the color turns a deep red. Then, add macadamia paste. Mix well and cook in low heat.
  7. Next, add tamarind paste. Then add ground chili paste a little at a time until you get your desired heat. Finish off with lime juice. Cool and set aside.  Heat the remaining oil for frying. Roll peeled eggs in flour breading. Then, roll in egg white. Lastly, roll in breadcrumbs. Shake off any excess crumbs. Then fry till golden brown. Serve immediately with sambal on the side.

 

Recipe by Chef Giney Villar

Photographed by Ron Mendoza

 

Pair your homemade sambal with these recipes:

Chicken and Pork Satay

Beef Rendang

Fish Curry

 

 

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