Reteta Sambal Trasi/Terasi (Indonesian Shrimp Paste Chili Sauce)

Sambal Trasi/Terasi (Indonesian Shrimp Paste Chili Sauce) - Recettes simples pour la maison. Sambal terasi (or sambal belacan) is Indonesian chili sauce made from a mix of chilies, shallots, garlic, tomato, palm sugar, and most importantly, terasi. Terasi/belacan/shrimp paste is a block of fermented tiny shrimps (we call this rebon in Indonesian) with dark chocolate color and quite naturally, very sticky and pungent. Sambal Trasi/Terasi (Indonesian Shrimp Paste Chili Sauce) Here it is the most famous Indonesian chili sauce "Sambal Trasi/Terasi". Indonesia has various kinds of 'sambal' recipes which are served as hot and spicy condiments for dishes such as grilled chicken or fish, fried chicken or fish, fried ribs, and many others dishes. Trassi has a very strong fishy scent and flavor.

It is used a lot in Indonesian vegetable and noodle dishes. Sambal terasi is a traditional Indonesian and Malaysian sauce and a variety of sambal. It's made with a combination of red chili peppers and shrimp paste (terasi) as the main ingredients Sambal Trasi/Terasi (Indonesian Shrimp Paste Chili Sauce) Here it is the most famous Indonesian chili sauce "Sambal Trasi/Terasi".

Vous pouvez faire cuire Sambal Trasi/Terasi (Indonesian Shrimp Paste Chili Sauce) avec 9 épices et 6 étapes. Voir le guide suivant!

1. 8 chili peppers (jalapeno or serano) take out the seeds if you’re not a spicy food lover and cut into 3.
2. 3 birds eye chilies (optional-only if you really like it very spicy).
3. 8 cloves shallots.
4. 5 cloves garlic.
5. 2 teaspoons trasi/terasi (shrimp paste).
6. 1 big tomato, divide in 8.
7. 1 tablespoon coconut sugar.
8. 4 tablespoons vegetable oil.
9. some salt.

Indonesia has various kinds of 'sambal' recipes which are served as hot and spicy condiments for dishes such as grilled chicken or fish, fried chicken or fish, fried ribs, and many others dishes. Sambal Trasi/Terasi (Indonesian Shrimp Paste Chili Sauce) step by step. Heat the vegetable oil in a pan over medium-high heat. Fry chili peppers, birds eye chilies, tomato, shallots, garlic, and trasi/terasi (shrimp paste) until fragrant.

1. Heat the vegetable oil in a pan over medium-high heat. Fry chili peppers, birds eye chilies, tomato, shallots, garlic, and trasi/terasi (shrimp paste) until fragrant. Remove from the heat..
2. Grind them in a stone mortar or pestle..
3. Add coconut sugar and salt as to taste..
4. Serve with your choice of dish! 😋😋😋.
5. Note: If you don’t have a mortar or a pestle, you can always use a handy chopper to save your time. I did ☝🏻 and it still tastes as delicious 😋.
6. Indonesian stone mortar.

Grind them in a stone mortar or pestle. Heat oil in a wok/frying pan over medium-high heat. Sauté spice paste, lemongrass, and dried red chilies until fragrant and cooked. Add water, tamarind juice, salt, and sugar. Stir, then cover the wok/pan with a lid, and bring to a boil.