Sambal Recipes! Spicy and Delicious!🔥
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- Опубликовано: 11 сен 2024
- Sambal comes in many different forms, with different flavour profiles and heat levels. In this video I share two quick, delicious, Sambal Recipes. I also share a bit of my process of developing these hot sauces/pastes! Looking for the garlic crusher I use in this video? Link down below!
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These two recipes are quick and simple, and should serve as a good introduction to this spicy food. If you would like me to share some more of my Sambal recipes, let me know!
Brother, I watch and learn anything you post!!
My step mom, who’s Indonesian, also makes a sambal with dried anchovies ground up. It’s delicious and packed with savory flavor
They have sambal in the Maldives as well. Quite different to sambal oelek. Very yum
I’m impressed you still do it with mortal and pestle. I’m Indonesian in the US. I just use my chopper. 😁
Thank you for video. The South African accent sounds like a breath of fresh air to me also. I grew up there. Been living in USA for 40 years now.
Sambal is what got me to appreciate the taste of chilies as a kid. It is a fantastic and versatile condiment. I'm lucky to have an Indonesian store in town, they must have over 20 variations of it.
And for the home cook / sauce maker, it is very easy to experiment with in small quantities to discover what sorts of ingredients pair well together.
A little breakfast tip; mix cooking oil with some sambal and fry your eggs it that.
Yes you are right, there are lot of version of sambal. Many people add a little of dried shrimp, or fermented shrimp paste, and also some lemon or shallot. I am indonesian.
Good to see you’re finally peeling the ginger properly with a spoon 👍🏻
I just run my garlic over a microplaner. It makes it into a paste that mixes into everything perfectly. I did that with an onion too with similar results and didn't have to cook my veggies as long. In fact, I'd wager that running all my veggies through one would make a good soup but I haven't tried it yet.
I accidentally made a pretty decent sauce from Scotch bonnets a while back, basically just using up the last things from the garden. It was about equal parts Scotch bonnets and green tomatoes, with some salt and a splash of vodka. Cooked it down while mashing it into a paste (mainly to cook the tomatoes, and drive off the water and alcohol), and it came out like a pretty good chili verde sauce.
Hi Shaun, it's been - probably - over a year since I last spoke to you. I've managed to gather (find, steal, whatever) seeds of 19 different chilli varieties (at least a few are heirloom) and plan to go old-school, plant them in old coffee tins! Summer is fast approaching here in South Africa (we had temps of 26 - 28 during August!) So now the soil is "resting" and should be ready within the next 5 days or so. The rest of the garden looks a fright, but damn, we're gonna have some chilli this summer . . . . Thanks for the work you do and effort you put in. Cheers from SA!
Hi Pierre! The weather has been strange this year for sure! Wishing you a fantastic growing season. I hope you get some massive harvests
when I was in Indonesia last year i really liked the sambal that two guys were making on street. they added some fresh peas in pods (I still didn’t understand what it was - maybe someone know) and lightly fried eggplants
I have tried many variations but this one was the tastiest sambal I have ever tasted
That was stink beans (petai) probably.
If youre looking for other uses of Scotch Bonnets, make a smooth hot mustard with a bit of horseradish using the pepper
Hi Shaun, they look amazing. Love Sambal Olek. Funny you mentioned your heat tolerance. After I had my first vaccination, my tolerance dropped significantly. That was a year ago and I haven't really gotten it back. On the positive side, I get to become addicted to the scovilles all over again! Your garden looks amazing, thanks for all your videos, I've learned so much from you. Cheers mate.
These are both very useful, and delicious, recipes so thank you Sean.
As an aside, I think we need to consider using a cobek (the flatter Indonesian version of our more deep bowl style of a mortar and pestle) when making these chilli based sauces and condiments.
I've found they are generally more effective at breaking down the ingredients, easier to use and often less messy because of their size.
My pleasure! And I agree...I'm trying to source a traditional Indonesian pestle and mortar
I carried one of these back from Bali a few years ago. My friends thought I was crazy! 😂 I’ll be breaking it out to try both of these recipes with my chilli harvest. First frost was last night, October 1st, here in Ontario, Canada. Time to bring in some plants to over-winter and Bonchi and put the gardens to bed! Happy Harvest, everyone!
I just made the cayenne sambal with red chilli peppers which look like Thai chillies. The taste is awesome, and I sweated for 10 minutes non stop! Thank you very much for the recipes.
Hey man. My favorite sambal is sambal Badjak. Sambal Badjak is a fried sambal with lots of onion, garlic,brown or palm sugar trassi ( dried shrimp paste that's stinks like hell! ) and (optional) a little splash of kecap medja (sweet spicy soy sauce ).
You really should try that!!.
Good shelf life too...........
Cut up your chilli's,garlic and onions fry them in two to three spoons of oil and cook until tender. Then add the rest of the ingredients and cook for about 15-20 minutes. Taste and add salt and a little vinegar if needed. Also if u want it to be sweeter add sugar. Optional blitz it up in a food processor.
Sounds delicious!
When making pizza at home, my mom would always spread some Sambal Oelek on the dough in addition to the tomato sauce. Not much, just enough to give it a light heat. It's great.
That's a good idea!
Chillies here in NZ have gone hugely up in price, currently sitting at $229 per kg for basic cayen peppers. so doing this with stor brought would cost $80 or so. really going to have to wait for the seasons to allow my plants to grow.
Serious? Here in the Netherlands like max € 5 for a kg. Good luck man.
Man getting a contact to sell chili to australia would be nice
Noel Andrew. I don't know where you've seen chillies at that price in NZ. Mostly going for $20-$50 in season from growers atm for super hots and hot chilies.
Most indonesian sambals use Trassi (aka Shrimp-paste) for the extra kick... ;-) I made a tomato-based sambal last year and a trassi based one, and both where superb.
Aahh love sambal, oelek is okay but a bit salty for me. Sambal brandal and sambal badjak are great as well. Personal favorite is Surinaamse sambal as we call it here. Love to see more receipts.
Sorry if my English is not that good.
Greetings from Netherland
I'll definitely pick up one of those garlic crushers, much better than those clunky press type ones.
They make cleanup much easier too!
The coarse salt also acts like little grinding stones to help mash up the pepper! Going to make the cayenne version. Thank you for your videos.
Love sambal and always keep some in the fridge. Very much dislike biting into the seeds. I’m going to try this recipe after deseeding the peppers. Thanks for posting this! Can’t wait to try making my own!
I hope you enjoy the flavor potential sambal offers. Much love from North Carolina, keep it hot brotha!
You are an inspiration and why I have 24 indoor hydroponic chili plants. Thank you for your videos. :)
Watching this the first thing that came to mind: this man needs a really good molcajete! Absolutely nothing better for grinding up gralic and peppers in quantity when making sauces of all kinds, when a tiny mortar and pestle don't cut it. :)
I'd also very much recommend a double-action garlic press (which is also good for ginger).
I'm currently growing your last year's recommended batch of seeds and so far everything is doing excellently. The Bishop's Crowns are a huge favorite.
Nice one bru! I've actually made the first simple one before without knowing what I've made😄 There's a sauce in the Mayotte Islands, a small archipelago of the Comoros. I've worked there some time back. They have a sauce called 'putu'. It's made on a slightly curved granite slab with a rolling/grinding stone. A type of scotch bonnet/habenero, grinding with rough salt, green tamarind pods, that grow there prolifically, and garlic. There's a green and red variety. Don't know if there's vinegar or whatever because it's quite liquid. Damn good stuff! It's served on the roadsides with braaied kabab skewers and plantains etc.😋😋😋
Lol I was in the legion and a mate came back from Mayotte with a jar, I like spicy, but he said go easy, I didn't, and well um, even he said christ the cabin pressure must have made it hotter! we learnt our lesson, the woman he got it off wouldn't give the recipe, said if you want more you gotta come back fils.
@@jhnshep Was there in 2014. Was in Motsamboro, on the west coast. We had 5 legion members living there also for a little. They were probably on patrol for illegal people from Anjuan.
Thanks for this video. Always a good production and I learn much.
I'm not vegan but I'd think a fermented soy paste like miso (I love this umami-rich flavor) could substitute well for fish sauce. Miso is salty so perhaps put in the miso before the salt and then add salt if needed.
In the Netherlands we have good access of indonesian food. a "magic" ingredient is Trassie. Dried fermented fish as a paste.Often used in Sambal Oelek (then called Sambal Oelek Trassie) but also usedin stews and curries. Te smell is horrible but the taste.....
Its terasi in idnonesian spellinh
Shaun I am not sure how you handle the heat of those chili’s so well. A Cayenne pepper is super hot to me, never mind eating a Scotch Bonnet. Once again the video editing is absolutely amazing. You elevate the quality of your videos with every one you do. And….. who doesn’t like a little bit of drone work in a video??? I love it. I am going to give this recipe a try. My Cayenne’s are one of the only peppers that are producing for me this year. Those and your famous Peri Peri. All my other plants are flowerless. I am not sure how you got the CB to flatten out but of course I loved seeing it getting used. Thanks so much for all you do. I am a fan for life! Stay Spicy my friend!
Thank you my friend. Your kind words always put a smile on my face! The cutting board is just fine, I love it. It still has a little warp to it...but adds character as far as I am concerned!
My favorite way to have Sambal is over eggs. I especially enjoy mixing the Sambal with a runny yolk.
Sunny side up with a little Samble on top please!
Sounds delicious!
They use a shrimp paste called Trassie in Indonesia. Pretty funky!
Well now I know what to do with the cayenne peppers from my garden this year. Thanks for the idea!
Thanks Chili! Another inspirational way to use those chilis that are brewing in the garden.
Look like great recipes. I do differ on the Scotchy. I grew them last year and absoultely loved them. I'm wondering if this could be canned via a water bath? Unfortunatley my local super markets do no carry Cayanne pepers but I am growing the same ones you have and my local farmer's market growing know me a The Pepper Guy and grow special stuff knowing I will purchase them. Thank you for the awesome video.
Yes you can can them via water bath. Just make sure the pH is below 4.6!
I have had good results using Maggi sauce instead of Fish sauce. Good to try a few different things anyway. Thanks for the recipes👍🏽
Absolutely love it! Totally inspiring to my channel, so thank you. I’ve permanently got a large jar of this in my fridge but can’t wait to try this and perhaps cover my own variation. You need a bigger P&S! Great editing & voice over. Keep up the great work. Hibb 😎👍🏼🌶
I was not familiar with this, but it looks absolutely delicious. Will definitely give it a try.
Awesome. Thanks, Shaun! I love a good Sambal. I love it on top of a side of jasmine rice with some Asian inspired protein. Appreciate you, sir.
What a great way to go into the last week of July Shaun! Those two sambal variations appear so tasty. Additional variations may broaden the ranges of tastes. Anchovies sound like a winner. Here there has been some blossom drop from the high temperatures in the lower 40s C at times. Cooling back to the lower 30s C for a good part of the week ahead. Hope some peppers begin to appear. Stay Spicy! -Bob...
I just stumbled across your channel and am pleasantly surprised at the detail you put into explaining the heat and taste of the different chillies. I love spicy but I think my limit is the bird's eye chilli. 🌶️😉 Looking forward to your next videos.
Looks tasty, I like scotch bonnets made a banging sauce last year, pineapple, pear, apple garlic and ginger and the bonnets. The fruit goes well with them may have to give the fish sauce a try
This is not a Sambal but Scotch Bonnets sliced super thin and layered with thin slices of red onion marinated in clear vinegar with a little sugar is great with food. Fill a jar and use it on almost everything
I have experimented with fish sauce, shrimp paste, oyster sauce and soya sauce.. most with very satisfactory results. Wife made some spagetti Bolognese and had it with some of my umami concocted sambals.. eisch was that good.
Great video, Shaun. Sambal Oelek was what got me into the taste of chillies in my early teens. And I was like obsessed(!) using Sambal on everything from stews, top of cheese to mix with nutella or simply eating straight out of the jar with a spoon. I am looking forward to revisit my love for Sambal in this first recipe of yours, using my Buena Dolma F3 (I teased this one last year) cross - look for FB shoutout :). Thank you, Shaun.
Nice. I'm always inspired to make different chili sauces. I've been developing a sauce that appears to be a sambal by composition but it is long fermented (30+ days), and uses scotch bonnet! Is it still a sambal?
Consider using a mortar with a coarse surface. You may end up with a nicer texture as it will tear the skins more effectively. Cheers!
Thank you! It is certainly tasty
It may not look it, but the pestle and mortar is coarse.
You could call it a sambal I guess, seeing that sambal just means hot sauce or hot paste. But what you described doesn't really fit the genre.
Always a huge fan of the channel and have recommended it to several friends. Even growing my own peppers and making sauces / spices now. I have to say though I hope you keep some cheese or something in a small fridge in the studio setup there. Just something simple to snack right before you try your sauce can really do wonders for keeping your gut from suffering after these super hots. Something to help coat and buffer against the heat can make such a difference when you're creating so much of this amazing content. Love everything you do.
Chilli+shallot+garlic+lime juice .
Not too complicated but the taste is out of this world
And try frying the chillies for a bit before you grind it .. and add shallot and tomatoes(fried too preferably) and a bit of shrimp paste its called sambal terasi(belacan)
Fish sauce just makes it! and I like the idea of anchovie fillets ;)
I like your intro of first visiting and picking your chillies from your greenhouses.. then onto the recipe making itself. I grow my own wide variety of chillies and peppers and nice to see other gardens.
Thank you! I have many other garden videos of my chillies if you want to check those out!
@@ChilliChump been checking those vids out as well. Thx
I love sambal with fish paste or blachan. It's so delicious.
I've so far successfully made the quick habanero ketchup and sriracha sauce... perfect recipes trying this Sambal today.. thank you for the great work
I'm glad you have enjoyed my recipes! You should give the green mamba a try. So good!
Peanut butter sandwich , bit of sambal and topped off with slices of cucumber. Indecent :)
I have lived in in three regions of the United States (north east, Midwest and south east) and I have never seen fresh Cayenne chilies for sale in grocery stores. Closest thing I've seen fresh is green Thai Chilies or dried Chilie de Arbol.
Man, watching your recipes always make my mouth water!
So glad you are back to making sauces. Why I subscribed in the first place. Yay!!!!
sweet got a batch of Chocolate Scotch bonnets for this recipe! (I think I may have some SB Freeports but a friend is the grower)
I like the way ya talk about this stuff! Been eating the stuff from the grocery store and am looking forward to making my own fresh next summer. Ordered some pepper seeds from Thailand to add to my garden. Should grow well here in southeast Texas, and I'm excited about it!
It's really tasty! By the way, if you are looking for some interesting seed varieties, check out my seedstore! chillichumpseeds.com
@@ChilliChump I'll check it out!
I love ur chilli garden i love really spicy hot food cant without it and love all ur recipes ur periperi chicken was great tryed tasted 😋 great
will surely try the second one...and will probably add fish sauce just like you did Chef...
I’ve been watching you videos for a while now and I finnaly just harvested my first set of peppers. Jalapeños and Thai peppers. I fermented the peppers and everything went well. I made a hot sauce with a ph of 3.42. Slightly too much vinegar. I was wondering how long do sauces usually stay safe to eat if stored in the fridge?
If bottled correctly...i.e everything sterilised and sanitised, then it will last years
@@ChilliChump Way longer than I thought. Thank you!
I tried one delicious sambal in Bali while eating babi guling(roasted pork) made with green chili. Pretty spicy and I almost emptied the restaurant jar that they gave me to season the pig with. I ended up eating it like that. Pieces of this green very spicy chilli were pretty big(not finely chopped)
Note to Wesley.....Buy Shaun a bigger Mortar and Pestle for Christmas! This looks amazing....Especially the 2nd one!
Ya lost me at ginger. Hell, I was undecided at fennel, but still had me salivating
Love the videos! Made some with fresh Thai chiles and was delicious. Have to ask, why you don't like Scotch Bonnet? I love them! Hoping to get some pods this season and make some jerk blends. :)
I'm Indonesian, you need to fry it first before you chop and grind it, garlic, chili and shrimp paste if you want. always fry remember
This will help so much bc the sambal my family buys is having a shortage in getting the chilis 👍
Yum. Didn't know that sambal was so simple.
I grew up in Sweden and back during the 90's good was BLAND. I used to put sambal oelek on everything I could think of.
Recipes look fantastic Sean. Your a braver man than me eating those scotch bonnets though! Phhheeeeewwwww!!! 🤯
I love adding sambal to any stir fried rice dish if I am not feeling Lao Gan Ma. I tend to get Sambal Oelek or Sambal Badjak from the store, Conimex brand.
Try Koningsvogel or homemade!. Much better
Fantastic video thank you 😊
I have two questions. 1) Have you done any experimenting with crossbreeding your chilis? 2) I've been seeing a lot lately about a Korean fermented chili condiment called gochujang. Have you made a recipe for that, or would you consider that in a future episode?
1. I have a few crosses that are progressing. Here are some videos that may interest you
Crossing peppers
ruclips.net/video/58PJTo_5JNs/видео.html
ruclips.net/video/nnCOLrzDX-0/видео.html
ruclips.net/video/xPuAmqvol_c/видео.html
ruclips.net/video/245lgzpoT1g/видео.html
2. Yes I've made this a few times. Got a great recipe from a Korean friend. I will be doing a few Korean sauce videos in the future.
Absolutely delicious and yummy
I hated having to pay high prices for chillies, galangal, ginger and garlic so l grew my own. Now making sambal are a breeze financially. I think you are brave to do the taste test without rice.
I never knew about this
I’ll have to give it a try
pro-tip making sambal with the grinder, start your fennel seeds theyre the hardest to grind, then your garlic, then smaller amounts of pepper makes it SOOO much easier to grind. you cant grind the seeds in a pulp so you start with them, garlic is easier to smush so u have a paste sooner, the paste holds the chillies together for easier grinding ( so they dont push out and stay below ) youre welcome
Looks delicious! What variety of Scotch Bonnet did you use? They looked a lot bigger then normal variety 👌
Just scotch bonnet red...but my new feeding regime is working a treat!
Add red onion. Delicious!
Never tasted sambal before but perhaps I can make one with Buena Mulata that I have. They are a bit overripe for a fermented sauce but should be perfect for sambal, I think. Thank you for the video!
I think I mentioned on my review video for Buena Mulata that they taste similar to cayenne. So I think it would work great!
Some MSG in lieu of the anchovies might work well. Might dial back the salt added if using MSG.
Sambal mean sauce , some popular sauce are sambal berlado me sambal=sauce , berlado=with chili , ber mean with LADO mean chili
I saw you doing something that lead to hours of agony for me when chopping 7pot peppers. I used gloved but touched other things that I touched again later without gloves. My hands swelled and it took hours to sooth them enough to go to bed.
It's great on Döner and mixed in pizza sauce. I add it Ramen, but I like spicy Ramen. I like it more ground down then that but are it is it looks like it would be best on meat then other things. I like it where the flesh of the pepper is about the same size as the seeds.
I am eating fried Gluten free dim sims. Fried Chips and Fried Potato Smiley face. I feel sick and crap. I really should be eating more vegetables and fruit. I wish I could eat hot stuff these days. That looks great and i'd be putting it on my Baked potatoes or Nacho's.
Just curious what the flavor in the Scotch Bonnet is that you don't like? I've not tried Scotch Bonnets myself, but I know some capsicum chinense varieties have a floral taste, and if the pepper is also bitter, those two tastes together are not great imo.
You should turn the A/C down a little LOL. Great video keep up the great work, watching from Fla.
No AC! It's an industrial extractor fan. With some of the superhot sauces I make it can be difficult to breath in there
I guess u can add msg instead of fish sauce. And use lime or lemen juice instead of vineger and use some sweet bell pepper in adition to redusere heat?
You can add or change plenty of ingredients. All will change the flavour profile of course. Good to experiment!
I have a couple sambal recipes I make pretty often using my Piri Piri. Some interesting ingredients in them. Will share the next time I make one
Do you think sambal made from lemon star burst would be nice ? I’m also growing bird eye and bohemian goat 🤷🏼♂️
I go through a jar of sambal oelek about every 2 weeks, i mix it with everything.
Straight onto a grabouw boerewors roll
Try Red Boat fish sauce- delish!
Nice
Wow…subcribing from Malaysia. Luv yr channel
Welcome to my channel Audrey!
What's the taste from the Scotch Bonnet you don't like? Perfume? Flowers?
Nice recipe Bud, if you don't have a morta n pestle. Could you use a magic bullet and make it into like a dip/ paste? Keen to give this a try.
Yeah you can use a blender. But I prefer the taste and texture by grinding it. Try not blend it too smooth!
First of all: Nice! Second of all: I WANT THAT T-SHIRT! I see you use the Wüsthof knife there (kinda keen on your thoughts on it). As a chef i got only a little triggered when you used the cutting edge to scrape the garlic peel to the side!🤣. No love the vid. If i hadn't too many sauces in my fridge open i would do it. Even if the chillies would be bought as sadly my harvest is like 2-4 chillies every othe week.
I know the knife scrape would get a few people upset....I'm sure I will see plenty more comments like that over time 😂. Really love the knife, I have the smaller chefs knife top...but for my big hands, this knife is perfect.
@@ChilliChump They do make some very nice working knifes and they are not the most expensive. I liked working with them. As for the scrape i am sure there will be more outrages😇 I think it is a chef thing. I got no clue of your profession, but maybe it would be if i forgot to save my code? By the way you are trying to be sneaky? I WANT THE T-SHIRT!😇
To be honest...I kind of did it on purpose 😉. Will be sharpening all my knives next week.
My t-shirt....I will announce you guys on Discord soon! 😄
@@ChilliChump Oh you are a mean man Shaun, first triggering me and then leaving me out to dry with your merch!🤣 Forgot the smiley, not that you think i am really peefed!
Awesome! Would you recommend adding fish sauce to the first recipe also?
I don't typically. I like the basic tastes, cayenne is a really tasty chilli itself.
Hi, please excuse my ignorance, but I can't find the name or source for that fabulous-looking garlic crusher thingymajiggie... I usually just chop by hand, but this looks fabulous. You mentioned in your video, check for link? Please let me know the name, and I'll Google. Is it available in Cape Town? I could probably find it at Banks?
Hi there! I put the links in the description of the video. Here you go: geni.us/garliccrusher
Unfortunately that is an Amazon link, so not sure it's accessible in SA. But it should give you some ideas of what to search locally.
Hi could I make this with dried cayenne or frozen cayenne, due to the flooding this year, the season is crappy, but luckily I do have last years dried and frozen chillies so here’s hoping! Thank you Shaun
You should be able to. I would rehydrate them first though! The texture may be a little odd.
Do you have any chow chow recipes?
i too like chilis