foto: Pixabay/phuong hoang thuy
Brilio.net - Sambal terasi is a favorite food accompaniment for Indonesian people. Its spicy savory taste and distinctive aroma of terasi make the tongue sway and increase appetite. It is no wonder that many people always provide sambal terasi on their dining table every day.
Although instant chili paste is easily available on the market, many people prefer to make their own at home. The reasons vary, from wanting to adjust the level of spiciness, maintaining hygiene, to considering the cost of making it in large quantities. Especially for those who have children or family who live far away, homemade chili paste can be a special souvenir that reminds them of home cooking.
However, the biggest challenge in storing chili paste is its limited shelf life. Chili paste easily goes stale and moldy if not processed and stored properly. Here are complete tricks for making chili paste stock that lasts for months, reviewed by BrilioFood , Friday (3/1).
Ingredients needed. 1. Main Ingredients:
- 1 kg of curly red chilies
- 250 grams of red cayenne pepper
- 250 grams of shallots
- 100 grams of garlic
- 50 grams of grilled shrimp paste
- Salt to taste
- Sugar to taste
- Quality cooking oil
2. Equipment:
- Non-stick frying pan
- Blender or mortar
- Sterile glass bottles
- Wooden spoon
- Plate for grilling shrimp paste
- Oil filter
- Clean cloth
1. Preparation Stage:
- Wash all the chilies and onions thoroughly.
- Drain until completely dry
- Grill the shrimp paste until fragrant
- Sterilize the glass bottle with hot water.
2. Processing Stage:
- Fry the chilies and onions until wilted
- Puree all ingredients
- Stir fry with enough oil
- Cook until the oil separates
3. Cooking Techniques:
- Use medium heat
- Stir continuously during the process
- Cook for at least 45 minutes
- Make sure the oil is completely separated.
1. Material Selection:
- Choose fresh chilies without black spots.
- Use good quality onions
- Choose original shrimp paste
- Make sure the cooking oil is clear
2. Cooking Process:
- Cook until completely cooked
- Make sure there is no water content
- Add more oil
- Cook until the oil separates completely
3. Storage:
- Use a sterile glass bottle
- Store in the refrigerator
- Always use a clean spoon
- Close tightly after use
1. Container Selection:
- Glass bottle with tight lid
- Clean and sterilize the container
- Make sure the container is completely dry.
- Avoid plastic containers
2. Storage Techniques:
- Wait for the chili sauce to cool completely.
- Pour oil on the top layer
- Store in the refrigerator
- Avoid contact with water
3. Storage Duration:
- Can last 3-6 months in the refrigerator
- Lasts 1-2 months at room temperature
- Pay attention to color changes
- Check the aroma before consumption
1. Before Cooking:
- Make sure all ingredients are dry
- Roughly chop before pureeing
- Grill the shrimp paste until cooked.
- Prepare enough oil
2. While Cooking:
- Stir continuously
- Do not add water
- Cook over medium heat
- Wait for the oil to completely separate.
3. After Cooking:
- Cool completely
- Pour into a sterile container
- Add top layer of oil
- Store in the right place
1. Physical Characteristics:
- Colors are still bright
- No white spots
- Clear oil
- Normal texture
2. Aroma and Taste:
- Still has a distinctive aroma
- No rancid smell
- The taste remains fresh
- Not bitter
3. Container Condition:
- The lid is still tightly closed
- No leaks
- Oil is not cloudy
- No bubbles
By following these tricks to make a stock of chili paste, the chili paste will last for months without preservatives. The main key is cleanliness, proper cooking process, and proper storage. This homemade chili paste can be a practical solution for daily needs or a special gift for distant family.
(brl/tin)
