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On 11 Mar 2006 at 20:19, Krishna wrote: > Dear Phaedrus, > > How does one make the vietnamese chili paste sambal olek? Is it just > chilies and vinegar or is there something else? > > thanks! > Krishna >
Hi Krishna,
The basic recipe for Sambal Olek (Oelek, Ulek) is just chilies, vinegar, and salt. There are some that even omit the vinegar and are just chilies and salt. This chili paste is made a variety of ways. See below for recipes.
Phaed
Sambal Ulek
25 Chillies
White vinegar (see method)
2 teaspoons Salt
Directions:
Wash the chillies, then just remove the stalks, but not the seeds.
Put the whole chillies into the jar of a blender, add about 1/2
tablespoon of vinegar then blend. (Warning, don't lift the lid
straight off the blender jar and look in - you could get a major
hit of chilli fumes! Let it settle before opening the lid, carefully.)
If the chilli paste is too thick and chunky, add a little more vinegar,
then blend again: it should become a smooth paste. Then stir in the
salt. Keep the finished chilli paste in a sterilised jar in the fridge,
ready to use whenever chillies are needed in a recipe. This is an
Indonesian style chilli paste, a great way to keep excess chillies
you've harvested.
-----------------
Sambal Oelek
Ingredients
1/2 c finely chopped fresh hot chilies
2 Tb fresh lime juice
1/2 ts salt
2 Tb sesame oil
Preparing:
Combine everything in a blender and blend
----------------------------
Sambal Oelek Recipe
Makes a hot and fiery chile sauce that can be used both as a
condiment and in cooking.
4 ounces fresh red chilies, chopped
2 tablespoons rice wine vinegar
1 teaspoon vegan sugar (or granulated sugar; to taste)
1 teaspoon salt (to taste)
Place ingredients into a blender and pulse until chiles are
finely chopped but not pureed.
Adjust seasonings to taste.
Store in a sealed container under refrigeration until needed.
----------------------
Sambal Oelek
Yield: 1 Servings
Ingredients
200 g small red chillies
1 c water
1 ts salt
1 ts sugar
1 tb vinegar
1 tb oil
Instructions
1. Remove stalks from chillies, chop chillies roughly. Combine in
a pan with water, bring to the boil . Reduce heat to low, cover,
simmer for 15 minutes.
2. Pour chiles into a food processor, add salt, sugar, vinegar and
oil, blend until finely chopped.
Store Sambal Oelek in small glass jar (with a non metallic lid) in
the refrigerator for up to two weeks.
Note : Use Sambal Oelek as a fiery accompaniment or add to recipes
where chillies are required.
Hint : Wear rubber or cotton gloves when handling chillies to avoid
any contact with your skin. Kitchen scissors or knife can be used to
cut the chillies. The seeds are the hottest part of the chilli-they
may be discarded, depending on your taste.
--------------------------------
Sambal Oelek
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
250 g (8 oz) fresh red chilies
1 tsp salt
1 tsp soft brown sugar
Jars of sambal can be bought in many Oriental shops and in some
delicatessens, but it is quite easy to make your own, especially
with a food processor. This is the most basic sambal. To make
other sambals, ingredients such as trassi or blachan, a firm
paste made of rotted shrimp, and candlenuts are added to the
mix.
Heat a heavy frying pan and put in the chilies after 2-3 minutes.
Dry roast over a medium heat for a few minutes. Cool, then chop
finely and pound to a paste with the salt and sugar. The chili
seeds may be taken out, or left in if you want a really fiery
relish. The sambal will keep for a week or so in a jar in the
refrigerator.
--------------------
Sambal baloo
Yield: 15 Deciliter
Ingredients:
1 3/16 kg Thai Dragon chile - fresh
5 Garlics
3 dl Apple cider Vinegar
4 tb Salt
4 tb Cumin - ground
2 tb Coriander seeds - ground
Instructions:
(Thai Dragon is a small very hot chile pepper from Thailand.) Remove
stems from the peppers and peel the garlic cloves. Put all ingredients
in a food processor (using the steel blade) and mix 3 - 4 minutes.
Boil 10 minutes and put in sterilised jars. This makes a sambal that
is much hotter than the usual Sambal Olek you can find in Asian stores.
Use it when making hot Oriental food. Wash your hands with 80% alcohol
after you handled the peppers! Don't touch your eyes or your private
parts before you have washed your hands with alcohol! It will burn for
hours. From the kitchen of Baloo.
Somebody told me you might like this recipe; I searched through your archives and didn't see it. This recipe comes out of the Battle Creek Enquirer; I only have a clipping to work from so I can't tell you the date, but I assume it's more than a few years old (it's from no earlier than 1988). Here's the transcript: Mrs. Knapp's Secret Cole Slaw 1+1/2 cups salad dressing (not mayonnaise) 1 tablespoon plus 1/2 teaspoon prepared mustard Pinch of salt 1 tablespoon plus one teaspoon granulated sugar 1+1/2 pounds finely shredded cabbage 3/4 cup finely chopped carrots 3 tablespoons finely chopped onions Blend salad dressing, mustard, salt and sugar thoroughly with a wire whip and refrigerate until ready to add to salad. Pour dressing over vegetables and mix until creamy and evenly blended. Refrigerate. Makes 8 servings.
On 9 Mar 2006 at 20:48, Mary wrote: > i would like to know how to make the red shrimp dipping sauce for > shrimp like they serve at the japanese restaurants with fried > shrimp >
Hello Mary,
See below for the recipes that I found.
Phaed
Japanese Shrimp Sauce (Pink) 2 C. mayonnaise 1/2 C. water 1 tsp. granulated sugar 1/4 tsp. salt 1 T. garlic juice 3 to 4 tsp. catsup 1 tsp. ground ginger 1 tsp. hot sauce 1 tsp. dry mustard 1 tsp. paprika 3/4 tsp. white pepper Whisk together. ------------------------ Japanese Shrimp Sauce I "This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color. You can substitute fat-free mayo, butter, and 0-calorie sugar, and it still tastes great." Ingredients: 1 cup mayonnaise 3 tablespoons white sugar 3 tablespoons rice vinegar 2 tablespoons melted butter 3/4 teaspoon paprika 3/8 teaspoon garlic powder Directions: In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate. -------------------------- Japanese Shrimp Sauce II "The sauces you get in those Japanese steak houses vary from place to place. Here is another version of shrimp sauce found in Japanese steakhouses. It is sweet and light pinkish in color." Ingredients: 2 cups mayonnaise 6 1/2 fluid ounces water 1 1/2 tablespoons ketchup 2 tablespoons sugar 1 dash hot pepper sauce 2 teaspoons garlic powder 3/4 teaspoon paprika 1/4 teaspoon white pepper 1/4 teaspoon black pepper 1 pinch salt DIRECTIONS: In a blender or food processor, combine mayonnaise, water, ketchup, sugar, and hot pepper sauce. Season with garlic powder, paprika, white pepper, and black pepper, and salt. Blend until smooth. ------------------------- Shrimp Dipping Sauce - Japanese recipe Ingredients: 1 cup mayonnaise 2 tbsp ketchup 1 dash Japanese togarashi powder / cayenne pepper 1 tsp garlic powder Salt/Pepper Preparation: Blend all the ingredients in a bowl. Add some salt and pepper to adjust the taste.
More Japanese Steakhouse Recipes
On 13 Mar 2006 at 15:11, Zeny wrote: > > Dear Phaedrus, > > My youngest son just came home from a trip to Jakarta (our capital > city) recently. During his stay there he said he was treated this > Brownies Kukus by a friend. By the way, KUKUS in Indonesia means > steamed. He said the cake was moist so gooey inside with a layer of > chocolate in the middle. From what I gather, I think a layer of the > cake was steamed first and then chips or grated chocolate were spread > over the 1st layer then the remaining batter poured again on top of > the chocolate. I dunno. Do you think you can make up a recipe like > this for me? Thank you. Best regards, Zeny > >
Hello Zeny,
I found several recipes - three are below.
Phaed
Brownies Kukus Recipe Bahan : 4 butir telur 200 gr gula pasir 1 sendok teh emulsifier 100 gr terigu 50 gram coklat bubuk disarankan Van Houten coklat blok dark 50 gr(bisa jg gak) 1/4 kaleng susu kental manis 125 gr mentega vanili 1 sachet coklat pasta 2 tetes kl mau lebih enak pake rhum dikit messes ceres buat bagian tengah Cara membuat: 1. Kocok telur, gula , emulsifier,coklat pasta ,rum, vanilie,sampe kaku 2. Ayak terigu dan coklat bubuk lalu masukan ke adonan telur aduk rata pake sendok kayu 3. masukan susu kental 4. tim coklat blok dengan mentega lalu masukkan ke adonan 5. masukan dalam loyang yang sudah dialas kertas roti dan minyak loyang 10 X 20 2 bh 6. masukkan setengah adonan dulu diamkan 15 menit lalu masukkan messes ceres lalu masukkan setengah adonan lg sampai matang kira2 25-30 menit kalau suka b oleh jg diatasnya dikasih coklat coating atau keju atau apa aja terserah selera….ok asyik loh enak … api stabil , masukan setelah panas dan jg jangan lupa kukusan dikasih serbet biar air gak netes ke bagian bawah.. ---------------------------- Brownies Kukus Bahan: - 4 butir telur - 120 gr gula pasir - 170 gr tepung terigu - 30 gr cokelat bubuk - 200 gr margarin - 200 gr dark cooking chocolate Cara Membuat: 1. Lelehkan cokelat masak, sisihkan. 2. Lelehkan margarin, tunggu uap panas hilang, masukkan cokelat leleh, aduk rata, sisihkan. 3. Campur tepung terigu & cokelat bubuk, kemudian ayak 4. Kocok telur & gula pasir sampai mengembang (nggak perlu sampai kaku) 5. Masukkan tepung terigu & cokelat bubuk yang telah diayak tadi, aduk sampai rata. 6. Masukkan margarin & cokelat masak yang telah dilelehkan tadi, aduk rata. 7. Siapkan loyang yang telah diolesi margarin, masukkan adonan ke dalam loyang. 8. Kukus dalam dandang yang sudah mendidih airnya, bungkus tutup dandang dengan serbet, lalu tutup rapat. Kukus sampai matang. -------------------------------- Brownies Kukus dengan Cheese Drop Bahan A: 20 btr kuning telur 7 btr putih telur 450 gr gula pasir 1 sdt garam 20 gr emulsifier 1 sdm rhum bakar 300 gr terigu 20 gr maizena 100 gr coklat bubuk Bahan B: 250 gr white cooking chocolate 300 gr chees cream, kocok 2 btr telur utuh 120 gr terigu 100 gr cheese spread Bahan C: 350 gr mentega 200 gr milk cooking chocolate 1 sdm coklat pasta BF Cara membuat: - kocok bahan A sampai putih dan mengembang, kecuali coklatbubuk. - Cairkan bahan C, lalu tuang kedalam bahan A, aduk rata, masukkan coklat bubuk. - Bagi adonan menjadi 3 - Aduk bahan B hingga tercampur rata, sisihkan. - Tuang 1 bagian adonan coklat kedalam loyang, 30x30x10cm, beri adonan chees secara acak dengan sendok makan, kukue lk. 20 menit. - Tuang lagi diatasnya, 1 bagian adonan, lakukan spt yg pertama hingga lapisan ketiga, kukus lagi selama 20 menit.
Draniki Ingredients 12 medium potatoes 1-2 tbsp flour 7-8 tbsp vegetable oil 1 egg 100-200 g of salted pork fat 1/2 glass of sour milk, salt · Method 1. Peel the potatoes and grate them, add flour, sour milk or kefir, egg, salt and mix everything. 2. Heat the oil in a large frying pan. Lay the potato mass with a tablespoon in separate small pan-cakes (each no more then 10 cm / 4" in diameter). Cook until crisp and browned, then turn on the other side. 3. Serve hot with sour cream. ---------------------------------------- Belorussian borscht Ingredients: 300 g of ham bones 200 g of beef 60 g of sausages 2 beets 5 potatoes 1 carrot 1 root of parsley 1 onion 2 tablespoons of tomato puree 20 g of lard 1 tablespoon of flour 2 teaspoons of 3 per cent vinegar 4 teaspoons of sour cream spices, salt Directions: Put ham bones cut into pieces and beef meat in the pan with cold water and make it boil. Take the scum off with the skimmer and keep boil on a small fire. Half an hour before the broth is ready, put into it peeled and washed carrot, onion, celery. When the broth is ready, filter it. Stew raw carrot cut into straw, parsley, onion with lard, add tomato puree and keep in a small fire for about 10 minutes. Put potatoes, cut into cubes, boiled beet cut into straw, onion and roots stewed with tomato puree and diluted with the broth into the boiling broth and wait until it is ready. Enrich the borscht with sugar and vinegar. Cut meat and sausages into pieces and put them in the borscht. ----------------------------------- Machanka Machanka is served with pancakes. Method Braise chopped meat and sausages for 5-10 minutes, then, having added some water, stew on low heat. Take out meat and sausages and set aside. Add chopped fried onion and chopped parsley to the broth and bring to boil. Add meat to the broth and put in the oven for 15 minutes. Ingredients 200 g sausages. 300 g pork. 100 g onion. 60 g parsley root. 100 g sour cream. 40 g butter. salt. 20 g flour
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