KCB 11.2: Indonesian Chili-and-Peanut Relish (Sambal Pecal)
Indonesian Chili-and-Peanut Relish (Sambal Pecal)
Indonesian chili-based sauces or pickles are called sambals. This water sambal functions as a dip with raw or cooked vegetables and can also be used as a salad dressing.
• PREPARATION TIME: 5 minutes
• COOKING TIME: 5 minutes
• YIELD: Enough for a dip for 4 or 5 or a salad dressing for 10 to 12
• COOKING TIME: 5 minutes
• YIELD: Enough for a dip for 4 or 5 or a salad dressing for 10 to 12
• water
• 1/4 teaspoon (1 ml) salt
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• oil for deep-frying
• 3/4 cup (185 ml) raw peanuts
• 3 tablespoons (60 ml) water
• 1/2 teaspoon (2 ml) tamarind concentrate
• 3 medium green chilies, seeded and chopped
• 1 teaspoon (5 ml) brown sugar
• 2 teaspoons (10 ml) light kejap manis (Indonesian sweet soy sauce)
• 1/4 teaspoon (1 ml) salt
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• oil for deep-frying
• 3/4 cup (185 ml) raw peanuts
• 3 tablespoons (60 ml) water
• 1/2 teaspoon (2 ml) tamarind concentrate
• 3 medium green chilies, seeded and chopped
• 1 teaspoon (5 ml) brown sugar
• 2 teaspoons (10 ml) light kejap manis (Indonesian sweet soy sauce)
1. Heat the oil in a wok or pan to 185°C/365°F and deep-fry the peanuts until golden brown. Remove and drain.
2. Mix the 3 tablespoons (60 ml) water with the tamarind concentrate to form tamarind juice.
3. In a blender or food processor, grind the peanuts to a fine sand-like consistency. Add the tamarind juice, chilies, sugar, soy sauce, salt, and 1 tablespoon (20 ml) water and blend or process until it reaches a stiff, grainy paste consistency. Add more water until it reaches a smooth paste consistency.
4. Heat 1 teaspoon (5 ml) oil in a small pan and momentarily fry the asafoetida until it becomes fragrant. Add this to the sambal. Blend or process the sambal a little more and then remove it from the blender or food processor. Serve warm or at room temperature.
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