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Brilio.net - Warteg's signature green chili sauce has a distinctive taste: spicy but still savory, the aroma is tempting, and the color remains fresh green. However, when trying to make it yourself at home, the results are often less than impressiveeither too pale, not fragrant enough, or even going stale quickly. So, what is the secret of warteg in making delicious and long-lasting green chili sauce ? Check out the complete review below, summarized by BrilioFood from various sources.
The challenge in making green chili sauce at warteg.Before knowing the solution, first understand some of the challenges that are often faced when making your own green chili sauce:
1. The aroma and taste are not strong enough The chili sauce is less fragrant and not as strong as the chili sauce from warteg.
2. The green color is not attractive It can be too pale or even brownish after cooking.
3. Not tasty enough and not appetizing Sometimes the taste of chili sauce is not balanced between spicy, salty and tasty.
4. Quickly becomes watery and stale If not processed properly, chili sauce can quickly become watery and not last long.
Now, let's discuss how to solve this problem!
The secret of Warteg's delicious and long-lasting green chili sauce.Here are some tricks that warteg use to make delicious green chili sauce:
1. Use proper processing techniques.
- Don't blend directly - Blending chilies can make the texture too smooth and lose the distinctive green chili sensation. Use a pestle or chopper to keep the texture coarse.
- Stir fry in hot oil used for frying chicken or tempeh. This oil contains fat and a distinctive aroma that enriches the taste of the chili sauce.
- Fry the shallots and garlic before pureeing This will add a stronger aroma.
2. Keep the green color fresh.
- Use boiling or steaming techniques. Boil green chilies and green tomatoes for only a short time (about 35 minutes) to keep the color bright.
- Add a little lime juice or tamarind water This helps keep the color of the chili sauce from turning brown too quickly.
3. The right balance of flavors.
- Add salt and sugar in the right amounts Feel free to taste and adjust the flavors.
- Use enough grilled shrimp paste This is the key to umami which is often used in warteg.
- Stir fry with enough oil Dont use too little, because oil helps the sambal flavor blend better and last longer.
4. So that the chili sauce doesn't go stale quickly.
- Make sure to saute until cooked thoroughly undercooked chili sauce can quickly become watery and stale.
- Use plenty of oil Oil acts as a natural preservative.
- Store in an airtight container Avoid contamination with water or wet spoons to make the chili sauce last longer.
Recipe for delicious and fragrant Warteg green chili sauce. Material:
- 250 grams of large green chilies
- 100 grams of green chili peppers (to taste)
- 3 green tomatoes, cut into pieces
- 6 shallots
- 3 cloves of garlic
- 1 tsp grilled shrimp paste
- 1 tsp salt
- 1/2 tsp granulated sugar
- 2 tbsp cooking oil (more if you want it to last longer)
- 1 tbsp lime juice (optional)
How to make:
1. Boil large green chilies, cayenne peppers, and green tomatoes for 35 minutes until wilted. Remove and drain.
2. Heat a little oil, then fry the shallots and garlic until fragrant.
3. Roughly grind the chilies, tomatoes, shallots, garlic, and grilled shrimp paste. Don't grind them too finely so that the texture of the chili sauce remains unique.
4. Heat oil in a pan, then saute the chili sauce over low heat. Add salt and sugar, stir well.
5. Cook until the chili sauce is completely cooked and a little oil floats on the surface. Add lime juice if you like.
6. Remove, cool, and store in an airtight container.
(brl/tin)
