How to cook sambal

It is now really to serve. Adjust as desired and make sure everything has been well combined.

Store sambal tumis in disposable containers.

How to cook sambal. How to make pol sambol. The traditional method for preparing pol sambol is to grind the ingredients on a rectangular block of granite with a granite rolling-pin which is known as a miris gala. Store sambal tumis in disposable containers.

1 week in fridge 3 months in freezer. Tips for making sambal tumis. To prevent chilli burn use disposable plastic gloves when handling chilli especially dried chilli.

Dont make your sambal tumis excessively hot. Instructions Clean chilies with running water seeded and sliced. Transfer the chilies to a mortar.

Heat up a wok or pan on low heat and toast the belacan until aromatic. The texture of the belacan. Cook the sambal sauce and mix.

Use 1 tablespoon of vegetable oil to lightly oil a frying pan and add the 200g of prepared sambal sauce. Taste the sauce and season sugar salt fish sauce tamarind juice to your liking. If the sauce is too thick you can add a bit of water to make it thinner.

Marinate the fish fillet. Discover 14 ways to use sambal oelek a fiery Indonesian ground chile paste made with fresh red chiles salt and vinegar. Its delicious in marinades dips soups cocktails and more.

Once you can see the oil separating from the chilli paste lower the heat and add in tamarind sugar and salt. Adjust as desired and make sure everything has been well combined. Then take it off the heat.

Add the tamarind water palm sugar and salt to season the sambal. Simmer up to an hour or until it becomes shiny and the oil separates from the sambal. It is now really to serve.