Return to Sambal (thing)
In my few short years of having to provide sustenance for myself, I have found nothing nearly as satisfying (not to mention fun) as making your own condiments and sauces. I thought it would be neat to provide a little guide on making hot sauces such as Sambal for yourself. Additionally I'm sure that the preceding writeups may have caused some interest and I'm sure that all of you are in need of trying some burnin' hot relish?
I have compiled a few Sambal recipes and a few 'Pepper' recipes. Pepper is a generic name used by the Surinamers for their variation of hot relish.
First Things First - The PeppersThere are many different kinds of peppers. I have named a few of the most common ones below. People who are used to hot food will probably quickly reach for the hottest ones. But if you're not accustomed to eating hot food I suggest taking it easy.
Some pointersIn general green peppers are not a different species. They are simply less ripe. The ripe yellow or red peppers are often hotter. As sneff rightly points out, there are some green peppers with a raw and hotter flavour than their red counterparts.
Pepper heat, rules of thumb
Heat the oil and fry the paste for a few minutes, then add the remaining ingredients and cook gently for 15-20 minutes, until the mixture thickens.
Fried potato sambal
Beat the laos with a meat hammer.
Add in the following order:
Turn off the flame. Very quickly mix the potatoes with the mixture so as to season all of the fries with the sambal.
Do not cover immediately when still warm or else the sambal will turn soggy. It must remain crisp.
Leek SambalThis makes a large amount of sambal, this kind preserves very well, however and makes a great gift!
Take the leek, onions and peppers and mix them well in your food processor. Throw in some finely ground garlic.
Fry slowly in corn or sunflower oil. Gradually add the brown sugar as well as the ketjap to flavour.
After everything is well fried let it cool.
Storage: you can store it perfectly well in a glass jar. Does not need to be cooled but may be a good idea if you’re keeping it longer.
Chop up your chillies finely.
Mix well in a food processor or pestle until you have an even smooth paste.
Sambal AsemSame as Sambal Trassi. Just add 1 or 2 teaspoons of tamarind concentrate.
Sambal KemiriSame as Sambal Trassi. Just add 10 dry roasted and ground candlenuts (aka KuKui or Indian Walnut, I think the Hawaiians know what I’m talking about).
Fonfon pepre literally means 'beaten pepper'. This is not really a hot relish as such. It really is a way of storing pepper should you happen to buy it in large quantities. It can than be used as a seasoning or instead of the fresh peppers in the recipes that follow. This kind of seasoning can be made with any type of pepper. The recipe is simple. Grind the pepper well in a mortar and pestle. Add a pinch or two of salt (per ground pepper) and dry the mixture.
Traditionally this was done by placing the pepper on the hot zinc roofpanels of the houses in Suriname. If you live in a more temperate climate (like I do), you should just place the pepper in an oven and set it to thaw (30 to 40 degrees Centigrade).
Protect dry pepper from wind and curious children - or rather protect the children from the pepper!
Fonfon pepre tastes very different to the dried varieties of pepper you can get prepackaged in the supermarket.
Most of the recipes below (as well as the ones mentioned earlier, really) do not have strictly fixed amounts or proportions. These will depend on your preference and tolerance to hot food. In general I would suggest making it such that the total volume of the finished product is approximately half a pint to a pint. I would usually limit the garlic (if required) to four cloves. I would limit the onions to one medium head. The peppers themselves are trickier, I would start off with one or two peppers and add some more if you prefer. It is better to make it a little too mild than way to hot! Experiment!
Piccalilly PepperPiccalilly is a kind of relish you can buy ready made in Holland. It is essentialy Gerkin Pickles in Mustard. To make Picalilly Pepper you need a jar of the relish, some garlic and a hot or very hot kind of pepper. Grind the pepper and garlic in a pestle or cut them into very small pieces. Mix the mash through the relish. Let it all sit for a few days. If the relish turned out too hot just add some more Picalilly to cool it.
Storage: a few weeks if chilled
After you’re done grind the peppers ion a pestle and mix all of the ingredients together.
Storage: a few days if chilled
Fry the onion and garlic seasoned with the trassi. Add the Sambal Oelek, laos and ginger and fry them with the onion and garlic.
Now add the tomato ketchup, ketjap manis and a little water.
Stir the tempeh strips through the mixture.
Stir regularly on a small flame until everything is absorbed by the tempeh.
Storage: this does not store very well
Above all: have fun experimenting and don't rub your eyes!!!!!
Again thanks go to sneff for his added input!