Friday, October 21, 2011

Sambal Andaliman

Sambal Andaliman is Well known as Sambal Batak. Spicy kicking in the mouth that what you will get when you eat this sambal . And this one of sambals that I miss from my mom home cooking. Most of my friends have their own favorite sambals that I made for them but  Me. I love almost every sambal. Can't live without sambal in any jar stock that's I made. The point is, I couldn’t live without chili pepper.
My mom always ask one of her helper to make a big jar of any sambal ( sambal terasi, Bajak, balado etc ) but this sambal is her specialty. She's really good in mixing all the ingredient. So, speaking of my mom, when I talked to her couple days ago, I asked her for her secret recipe for Sambal Andaliman. With the courtesy of my mom recipe, I have to twist her recipe a bit to make it simple. Since I got the Andaliman have been Roasted so What I have to do is just grind the Andaliman with the ingredient then fry the sambal or may be just eat fresh like that.
Usually I found this sambal when my mom made a Rib soup ( Sup Iga ),, so as the weather start to be chilli I made a Pot au Feu  de beouf ( Soup iga sapi )

Sambal Andaliman
Batak sambal

95 grams green chilies
10 gr of Andaliman
1 tbsp of lime juice (1 green Lime )
8  pcs shallot
5 grams cloves garlic
1 big green tomat ( if you don't have you can subtitude with green cherry tomato )
1 teaspoon sea salt
pinch of sugar (optional)

 oil for stir frying ( some people like to eat this sambal uncooked )
2 stick of lemon grass
3 leaves lime leaves

1. In a high heat, roast the Andaliman ( use as desired after that is good for storage in the freezer for months )
2. Grind the roasted Andaliman and all ingredients until smooth but not too fine ( Before you start to blend all the ingredient add the lemon juice first so the color of the sambal not to dark ). It’s up to you to choose a traditional way for grinding the ingredients into spice paste. I chose to use my favourite helper, a food processor to do the job for me.
3. In a wok or skillet, heat up the oil and stir fry the spice paste in the vegetable oil for a few minutes, then add the seasalt and  sugar. Keep stirring until the liquid evaporates and the oils start to come up.


Indonesia Eats said...

Love sambal andaliman!!!!

Susy Barrat said...

Thanks Dear :)
Me too...