Recipe of the week
I will go with all: Sambal
Sambal is an Indonesian chilli sauce traditionally grinded in Stone cobek and ulekan (mortar and pestle/ ओखल और मूसल). Here, I am sharing my kitchen recipe passed down to me by my Malaysian friends. This is a yummy, low calorie and spicy sauce that goes with veg, non-veg and vegan dishes.
The main ingredient of this sambal is lemongrass: a backyard secret plant. Lemongrass is a tall, stalky and lemony aroma plant. It is also called Citronella, Gavatī, Nimbu Gass, Cochin grass, Malabar grass, oily heads or fever grass.
Recipe:
Serves: 2
Total Calories: 160
Cooking time: 20 mins
Ingredients
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3 stalks lemongrass (fresh, trimmed and thinly sliced)
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3 medium-sized onions (coarsely chopped)
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3 cloves garlic, peeled
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2 tablespoon ginger, chopped fresh
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Peanut size fresh turmeric
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5 red fresh chile (of course Thai chilli will give you an additional flavour, but not better than what you have)
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1 tomato, fresh, ripe plum, cut into 1/2-inch dice (with juices)
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1 teaspoon jaggery (replacing sugar with jaggery also lowers your risk of developing type 2 diabetes)
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2 tablespoons tamarind water or fresh lemon juice
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Salt according to your taste (limit your sodium intake 6g of salt a day)
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1/2 teaspoon black pepper (optional)
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2 spoon cooking oil.
Directions:
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Prepare lemongrass for cooking.
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Boil 2 Onion for 10 mins.
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Grind chopped garlic, ginger, turmeric, chilli, boiled onion and lemongrass.
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Heat the oil in a wok or frying pan over medium heat.
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Fry chopped tomato and Ring onion till it softens.
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Now add jaggery, salt, lemon juice and lemongrass mixture.
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Cook till it remains half in quantity.
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Cool to room temperature before serving.
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This delicious sambal should be kept tightly covered in the refrigerator and stays up to 1 week.
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It will go with tom yum soup, veg clear soup, as a chutney, burger sauce, and tandoori.
Your Indonesian chilli sauce is ready. You can now enjoy this with your favourite veg and non-veg food!