Thursday, November 12, 2015

素叁峇酱 Vegan Sambal Goreng

Made these batch of vegan sambal (chili) sauce 2 months ago prior leaving for my vacation to Australia with my hubby. I was supposed to update it on the blog but was put on hold by another series of trips between Kuala Lumpur and Kota Kinabalu, leaving me with no time to indulge in any baking nor updating.
这批全素叁峇酱是上俩个月与丈夫出外去澳洲度假前制做来分享在博客,后来再加上又多次飞往吉隆坡然后又去沙巴洲而没时间放入博客跟您分享。这两个月却是我今年出外最多次数,也是我最久没烘培的时候。

After being away from my Jakarta home for such a long stretch, I just want to laze around to recharge my spent energy which will take longer time to regain back from the heavy traveling.
或许是因为年纪开使增长与到了根年期,这次的出游把身子累坏了,回来之后的一个星期总是提不起劲不想下厨动手做任何烘培。一直到休息冲电(休息)足够后才肯动笔写出这编食谱。

This is a adapted yummy and versatile sambal recipe taught by my house maid. This sambal can be applied to cooking or dipping and through this hands on experience is making it,  only did I realize the huge amount of oil and sugar required in the making of sambal. Hence I made a mental note to steer clear of over consumption. However, the liberal usage of oil is necessary to ensure the sambal cooks evenly. This is due to the high boiling point of oil which helps the chili paste to cook faster even its cook under low heat.
这是一道通过我家女庸所学到的叁峇酱食谱而修改成全素版即可口的叁峇酱。做好的酱可以用于烹饪配料上,或者是浸渍都很适合。经过这次亲手体验制做叁峇酱后才知道好吃的叁峇酱需要大量的食油来翻炒出香味。那是因为油的燃烧量比水份来的高, 所以采用越多的油是帮助叁峇酱能在小火的情况下可以均匀地煮熟. 下次每当遇上叁峇酱时自己最好控制吃的分量,以免增
肥。



素叁峇酱
Vegan Sambal Goreng

Ingredients

75g Dried Chillies 辣椒干
1.4kg Fresh Red Chillies 新鲜红辣椒
10g Tumeric 黄姜
1300-1400ml Water 清水 (for blending 搅拌)
15g Galangal 南姜
3 Stalks Lemongrass 香茅
Few Kaffir Lime Leaves 箭叶
Few Daun Salam 
60g Salt 盐
15g Mushroom Powder 香菇精分
200g Sugar 糖
500g Cooking Oil 食油


Method 做法

Soak dried chillies until softened.
浸泡干辣椒至软化。

Soak, wash red chillies, remove seeds and cut to pieces.
浸泡新鲜红辣椒,取出种子后把辣椒切块。

Transfer dry chillis, fresh red chillies, turmeric into a blender filled with water and blend.
将辣椒干,新鲜红辣椒,黄姜放入已剩满水的搅拌机里搅成泥状。

Remove and transfer blended chillies to a (heated) deep frying pan or wok and continuously stirring on low heat.
把搅好的辣椒泥放入已预热的炒锅里,以小火不断的翻炒。




Add galangal, lemongrass, kaffir lim leaves and daun salam to the mixture and stir frying non stop for 5 minutes to prevent the bottom from getting burnt.
加入南疆,香茅,箭叶和 daun salam 继续不停的翻炒5分钟,留意锅底的辣椒以免烧焦。

Stir in sugar to combine while stir frying the samba mixture continuously. Add 250g of cooking oil into the sambal and stir fry until the sambal mixture thickens. Stir in the balance 250g of cooking oil and continue stir frying for at least 20-25 mins until the sambal turns into chill red color and the layer of oil starts to form on the surface.
加入糖后再不停翻炒后再倒入250克食油,一直翻炒至酱稍变转浓稠后再倒入其余的250克食油,不停的翻炒20-25分钟直到叁峇酱的颜色转深红色,叁峇酱表层形成一层辣椒油即可。

Season the sambal with salt and mushroom powder as per preference.
离火前,以盐和香菇精来调味。



Transfer the sambal into prepared containers and allow to cool. Unused sambal can be stored in freezer for several months for later use.
炒好的叁峇酱待凉后可装入罐内冷藏备用。









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