Sambal Fish

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Sambal Fish

Most of Indonesian people love to eat spicy food so am I. Sambals are popular in Indonesia, Malaysia and Singapore. According to wikipedia, Sambal is a condiment that has a chili-based sauce. When we master to make a sambal, we can add a secondary ingredients such as prawn, fish, egg and so on.

SAMBAL FISH (Serves for 2 pax)

Preparation Time: 30 minutes | Cooking Time: 1 hours 30 minutes

Ingredients:

1. 200 gr fish tenggiri

2. 2 garlics

3. 2 onions

4. 4 red chilly

5. 1 Tomato

6. 1 tea spoon of lime juice

7. 1 tea spoon of salt

8. 1 tea spoon of sugar

Sambal Methods:

Mashed all the ingredients (2 onions, 2 garlic, tomato, red chilly, 1 tea spoon of salt and 1 tea spoon of sugar). Make sure the sambal paste is well blended and smooth. Heat up a pan with oil and saute the sambal paste until aromatic or when the oil separates from the sambal paste. Add a little bit sugar and salt to make the taste perfect.

Sambal Fish Methods:

Fried the fish till the fish is cooked and crispy. Mix the sambal and fish together, stir and fried. Dish out and serve hot.

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Sambal Kangkong

Sambal kangkong is one of favorite vegetable for everyone especially for those who love eat spicy food. Kangkong vegetable does not cost much, one packet is approximately around IDR 3,000. Basically I seldom eat vegetables, but kangkong is one of my favorite vegetable. Sambal kangkong is best serve during rainy or cold day.

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Sambal Kangkong

SAMBAL KANGKONG (Serves for 2 – 3 pax)

Preparation Time: 5 – 7 minutes |Cooking Time: 10 – 15 minutes

Ingredients:

1. 1 packet of kangkong

2. 2  red chilly

3. 1 onions

4. 1 garlic

5. 1/4 belacan

6.  A little bit dry shrimp

7. 50 ml water

8. Half tomato

9. A little bit salt

10 A little bit sugar

Instructions:

1. Separate the leaves from the stems. If you love to cook the stems too, you should trim and discard the bottom half and then separate the remaining stems from the leaves. Wash and drip dry. At the same times, wash dry shrimp around 1 minutes  and drip dry.

2. Cut the onion, garlic, and tomato into small pieces and then cut the red chilly in to lengthwise.

3. Heat up the olive oil and add in onion, garlic and dry shrimp. fry them all together. After that add in red chilly, belacan and kangkong and mixed all of them together. Make sure the belacan becomes melt.

4. After the vegetable changes colour , add the tomato, a little bit salt, sugar and water and wait around 1 minutes.  Keep stirring and frying until kangkong is cooked. Don’t over cook, though. They should still be green and crunchy despite the wilted appearance and serves immediately.

Cooking’s Note:

1. You may puree onion, garlic, tomato, and red chilly together becomes sambal (As your preference)

2. You may use dry shrimp or shrimp. ( it’s all depend on you).

3. Do not put too much belacan and salt, because belance is already salty enough so that we need to add a little bit water.

 

 

 

 

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