Posted in Experiments, Recipes

Prawn Sambal

Sambal Prawn 1

In previous posts, I have dealt with sambals in their primary sense, which is as a spicy, chili-based condiment, especially popular in Indonesia and Malaya. With the addition of other ingredients, however, the term can also refer to a variety of side-dishes that would typically be served, in fairly small amounts, to add a more substantial accompaniment to rice based meals.

My wife was making her celebrated dal once again, and she suggested that I put together something to go along with it. I first thought of a coconut milk based prawn curry but, as her dal is of the fairly soupy variety, I figured that another ‘wet’ dish would be too much. A dry prawn curry seemed like a good idea but then I decided to depart from the purely Indian and do a sambal type preparation using Yeo Brand Minced Prawns with Spices as a flavor base. Since this condiment, as I mentioned in an earlier post, often seems to lose something when eaten hot, I settled on making a side dish that could be served at room temperature along with my wife’s dal, some Indian flatbread, and some sort of pickle or raita. Here’s what I came up with… Continue reading “Prawn Sambal”

Posted in Spicery

Spice Blend: Sambal Terasi

Not long ago, I published a foodstuffs post about a Dried Shrimp Paste widely used in the cuisines of Indonesia, Thailand, Malaysia and the Philippines. In Indonesia, the dried paste is known as ‘Terasi’ and it is commonly included in a variety of chili based culinary blends known as Sambals. These preparations are widely used as condiments but are also incorporated into curries and other dishes.

The very basic Sambal Terasi is just a raw paste consisting of fresh red chilies ground to a paste with salt and dried shrimp paste. However, there are many variations on the basic theme and some preparations are cooked. Additional ingredients can include garlic, shallots, onions, sugar, tomatoes and a variety of nuts such as Candlenuts or Macadamias and, in cooked versions, the ingredients can be fried after being ground to a paste, or else cooked individually beforehand and then ground together. For this experiment I am going to cleave fairly close to the original in terms of ingredients and leave it raw… Continue reading “Spice Blend: Sambal Terasi”