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Another sambal recipe that becomes my family’s favorite dish, Sambal Pencok Puteh. Unlike usual sambal that has red color, this sambal is white (puteh=putih=white). To add another differences, it is more liquify and poured onto mashed-steamed stuffs, like egg, eggplant, tempe, or tofu. Yes, steamed, not fried. Interesting, isn’t it ? ^^ And it is a finger-licking good and rice-consuming for sure. So, be prepared 😉
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Sambal is the famous authentic condiment from Indonesia. Its main ingredient is chilies, well.. lots of them. So, you surely can guess how a sambal should taste. Yeep.. hot!!
There are sooooo many way to make sambal in Indonesia: raw, boiled, fried, sliced, pestled; not to mention variants of ingredients we can mix with. For me, personally.. as long as they are tounge burning, they’re ALL delicious 😀
Sambal Dabu Dabu is originated from Sulawesi. It is very similar to Salsa, actually. We slice all the ingredient, and then pour hot cooking oil on it. But in this dish, we also use Terasi, also known as Garnalen paste or Shrimp paste.
Dried Salted Fish is another common ingredients in Indonesia. Since it is an archipelago, Indonesia is rich on sea products, especially of course, fish. In order to avoid fishes becoming stale, the fishes are salted and dried. For this dish, i use Jambal Roti, it is dried and salted Mayung Fish. It’s as thick as bread and has similar texture of bread. And the taste, you bet.. salty! That’s why we don’t need any salt.
It is very easy to make. There is no way we can go wrong. So.. what are you waiting for ? ^^
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