Sambal Terasi typical Aceh

Who does not like sauce? Certainly almost all Indonesian people love spicy cuisine. Even many of them can not get out of chili. Whether since when this habit began, the possibility of the ancestors, until now we can not escape from one of these food supplements. Even some of them can not eat if not accompanied by sambal.

Many variants of sambal in Indonesia, is to satisfy one of the culinary desires of our people who can not escape from sambal. One of the best known sambal is sambal terasi. Even recipe chili paste itself is also still divided into several kinds of chili paste type. Even in each region has a mixture of different terasi sambal, such as sambal terasi Sunda and sambal terasi from other regions. But basically this sauce both use basic ingredients terasi, but only the way of processing and mixing the material is different, so it will make a rich and diverse taste.

Terasi also some who call it as belacan which is made from basic ingredients such as fish and shrimp rebon which is then processed by fermented. Therefore, we often know there is a name shrimp paste and fish terasi. How to make this shrimp is also still very traditional, this is what makes the taste of terasi to be different from other cooking ingredients. Basic ingredients such as shrimp or fish dried in half dry, then crushed and ground. Wrapped with leaves, left for one day, molded and stored for 1 - 4 weeks. The aroma is delicious and distinctive, making terasi kitchen seasoning is no less popular than other kitchen spices. Below will be discussed how to cook chili paste recipe that is spicy and tasty in an easy way. This chili recipe is a standard terasi sauce that can be followed by everyone, not chili paste from regions using different ingredients.

To start making it, see the materials and the steps below.

Prepared Material:

17 red curly chili peppers;
20 pieces of red pepper;
3 cloves of garlic;
4 shallots;
1 tomato that has been cut;
2 teaspoons of shrimp paste that has been burned;
½ teaspoon salt;
2 teaspoons brown sugar;
1 teaspoon lemon juice;
3 tablespoons of cooking oil.
Once you have prepared all the main ingredients above, then the next step is to make a nice and spicy shrimp paste with ease.

Prepare a skillet for sauteing, pour cooking oil and heat.
After cooking oil is hot, add garlic, saute garlic, onion, red pepper, and cayenne pepper until fragrant and half wilted. Once it is felt wither, then you can enter the tomato, then lift.
Prepare the munthu and cobek, then enter the ingredients that have been pan-fried until all the ingredients are really half smooth.
Prepare the terasi that has been burned, input into the half-smooth spice paste, a little salt, also brown sugar. You can add these ingredients while processing the spices to be more subtle.
Once tasted smooth, enter the tomatoes are also additional juice of lime juice.
Chili paste is ready for you to serve for your family.
The ways above are the easiest way to make chili paste is easy, delicious and spicy.