Sunday, May 14, 2017

基本素叁巴辣椒酱 Basic Vegetarian Sambal Paste

Indonesians consume lots and lots of chillies and beef. I used to think I have pretty good tolerance to spicy food but now after residing in Indonesia for 5 years, I realize that I am far from Indonesian standards.
印尼人大部分都爱吃辣椒和牛肉。在我还没搬迁来印尼的时候,一直都认为自己能吃辣,后来才知道印尼人吃辣的耐力远远超越我们的水平。

My three lived in helpers are no exception. Through them I have learnt to adapt to having lots of spicy food in my daily diet since I hardly indulge them with beef meat except for occasional fish and chicken.
现在家中的三位员工也不略外,跟他们相处的日子里我学习去适应更多不同的热辣食物,特别是因为家里少煮肉类除了偶尔有给予鱼或鸡肉之外多半的菜肴都是蔬菜。为了要令他们能吃得舒服唯有多煮些带辣的菜肴满足他们的胃口。

After changing my eating habits to full vegetarian I totally abstain from eating onions and garlic and over time develop strong resistance to its presence in any food. So I ended up making my home made version of chili sauce, chill paste for cooking and household consumption.
如今转吃素既又不吃任何葱或蒜,多半时候都得从家里自己制做免葱蒜的酱料当拌料。

Last year I posted a sambal recipe when I made Nasi Lemak and if you are interested you may visit the link for more information. Today I am making this basic sambal / chili paste which I use it for every forms of cooking on spicy food from stir fry to curry dishes. We usually made them in bulk and freeze them in various containers to maintain its freshness. This is a rather big batch of sambal paste but once you have it you can use some to adapt to assorted types of sambal sauce catered for different food. Very versatile.
去年我曾在博客里分享一道叁巴辣椒酱来配合椰浆饭,你可以拿来参考。今天所制做的是道基本叁巴辣椒酱适于用在日常烹饪上,比如拌炒入菜肴,炒饭,面,咖喱菜肴等等。此外您还可拿来变通混入不同的调味料制做出不同的辣椒拌酱,淋酱。因此我平时会准备多的份量来冰藏一旦要用上时都有现料。

With this new batch of sambal paste, I will try to make several versions of ready to eat sambal chilies and post it in my blog whenever I have time.
现在有了这批叁巴酱后,接着我就会取来弄出不同吃法的辣椒酱,然后一旦有空便会在博客里与你分享。


基本素叁巴辣椒酱
Basic Vegetarian Sambal Paste


Ingredients 材料

(A)
260g Tomato 番茄
2 Kg Red Chillies 红辣椒
1 Kg Curly Chillies 皱皮圈辣椒
2 Stalks Lemongrass 香茅
50g Galangal 南疆
2cm Tumeric Root 黄姜
500-600ml Water 清水

(B)
500-600ml Cooking Oil 食油
4 Stalks Lemongrass 香茅 (crushed 压扁)
10pcs  Kaffir Lime Leaves 箭叶
6pcs Fresh Bay Leaves 月桂叶


Method 做法

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。

Combine (A) into a blender filled with water and blend into paste
将材料A一起放入食物加工机,加入水搅拌成泥状。

Remove and transfer chillies paste to a (heated) deep frying pan or wok filled with heated oil (B) and stir continuously on low heat for 5 mins.
把搅好的辣椒泥放入已预热B食油的炒锅里,以小火不断的翻炒或搅拌。


Add (B) lemongrass, kaffir lim leaves and fresh bay leaves to the mixture and stir fry non stop for 20-25 min until the sambal mixture thickens. Once the oil starts to separate from the paste and rise to the surface it is deemed ready.
加入香茅,箭叶和 daun salam 继续不停的翻炒20至25分钟,一直翻炒及搅拌至叁峇酱稍转浓稠深红色油跟酱体开始隔离,表层形成一层辣椒油即可。

Allow the sambal paste to cool completely before storing. Keep the extra paste in the freezer for future use.
让叁巴辣椒酱冷却后才转入容器。把多余的叁巴酱冰藏以保新鲜。


Do link back to Coco Sweet Tooth if you have used any information as published in this blog.


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