foto: Instagram/@dapur_susmi ; Instagram/@eunice_euston
Brilio.net - For spicy lovers, it wouldn't be complete without chili sauce. A portion of chili sauce is served with side dishes and warm rice, wow the taste can make the connoisseur addicted. Well, because the Indonesian tongue likes spicy flavors, there are many variations of chili sauce. Starting from plow chili sauce, matah chili sauce, mango chili sauce, and many others.
In proportion to the large number of chili sauce fans, this has resulted in the proliferation of shops or food stalls that serve chili sauce menus. One of them is Waroeng Special Sambal (SS) which is available in various cities. This food stall has been established since 2002. The variety of chili sauce offered is very complete and the taste is kicking. Whether you want spicy sweet , spicy salty, even spicy nampol is available. Anyone who tastes it is guaranteed to automatically add rice.
If you miss some of Waroeng SS's signature chili sauce but don't want to queue for a long time, just make it yourself, come on! With simple ingredients, the taste of this Waroeng Special Sambal style chili sauce is no less delicious, you know. Here are the recipes as BrilioFood collected from various sources, Thursday (27/6), 5 recipes for Waroeng Special Sambal style chili sauce.
1. Special Waroeng style pete chili sauce.
photo: Instagram/@twinsfoodofficial
Material:
- 2 cloves of garlic
- 50 gr red onions
- 4 red chilies
- 25 grams of cayenne pepper
- 50 gr petai, peeled
- Salt, brown sugar, shrimp paste and cooking oil to taste
How to make:
1. Peel the petai, wash, divide into 2, set aside.
2. Divide the shallots into 2 parts, roughly chop 25 grams, blend half with the other ingredients.
3. Saute the chili ingredients until slightly wilted, then grind them roughly together with salt, brown sugar and shrimp paste.
4. Fry the chili sauce again with enough cooking oil and add chopped shallots and petai. Taste correction. Ripe, pick it up.
5. Serve with warm rice or with other side dishes.
photo: Instagram/@eunice_euston
Material:
- 1 young mango
Fine grinding spices:
- 8 curly red chilies
- 5 red bird's eye chilies
- 1 tsp roasted shrimp paste
- Salt and sugar to taste
How to make:
1. Peel the young mango cleanly then shave it lengthwise.
2. Then finely grind all the spices.
3. Mix young mango with ground spices. Serve.
photo: Instagram/@madamjundi
Material:
- 500 gr ripe tomatoes, cut into small pieces
Spice:
- 9 cloves of shallots
- 7 cloves of garlic
- 2 large red chilies
- 5 curly red chilies
- 9 red bird's eye chilies
- 1 tsp cooked shrimp paste
- 3 bay leaves
- 2 lemongrass stalks, bruised
- 1/2 tsp fine salt
- 1 tablespoon brown sugar, comb
How to make:
1. Saute the onions, chilies, bay leaves and lemongrass until wilted.
2. Blend the stir-fry spices, except bay leaves and lemongrass, set aside.
3. Saute the tomato slices until wilted, add all the spices. Cook over low heat until all ingredients are mixed evenly and dry. Taste test, turn off the heat
4. Place in a serving bowl.
photo: Instagram/@dapurmungilqu
Material:
- 15 red bird's eye chilies, finely sliced
- 8 red onions, finely sliced
- 2 lemongrass, take the white part, finely slice
- Orange leaves, finely sliced
- 1 tablespoon lime juice
- Salt and sugar to taste
How to make:
1. Mix all the sliced ingredients in a bowl.
2. Then add salt and a little sugar, stir.
3. Heat oil in a frying pan, then pour the hot oil into the chili sauce.
4. The chili sauce is ready to be served.
photo: Instagram/@dapur_susmi
Material:
- 500 gr headless shrimp
- 3 green chilies, sliced obliquely
- 1.5 tomatoes, cut into 6
- 50-100 ml of sour water
Grinding Seasoning:
- 100 gr cayenne pepper
- 75 gr large red chilies
- 8 cloves of red onion
- 5 cloves of garlic
- 3 tablespoons cooked shrimp paste
- Sugar, salt and stock powder to taste
How to make:
1. Boil the chilies, shallots and white for 5-10 minutes, drain.
2. Grind, add shrimp paste, salt, sugar and stock powder to taste.
3. Saute the chili sauce until fragrant, add the shrimp, green chilies and tamarind water.
4. Stir well, wait until it boils and the shrimp are cooked. Taste correction
5. Add the tomatoes, stir for a moment. Turn off the heat.
6. Shrimp chili sauce is ready to be served.
(brl/tin)
