Sambal Tauco (Yellow Bean Sauce Sambal)

Ingredients:
• ¼ cup (70g) yellow bean sauce (tauco) or miso
• ¼ cup (60 mL) thick coconut milk

Spice Paste:
• 3 green finger-length chilies, deseeded
• 4 shallots, peeled
• 3 cloves garlic, peeled
• 2 tablespoons oil
• 1 stalk lemongrass, thick bottom third only, outer layers discarded, inner part bruised
• 2 salam leaves
• 1 tablespoon tamarind juice
• 1 teaspoon shaved palm sugar or dark brown sugar

Preparations:
• Make the spice paste by grinding the chilies, shallots and garlic to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning. Heat the oil in a wok over medium high heat and stir-fry the ground paste with all the other ingredients until fragrant, 3 to 5 minutes
• Add the yellow bean sauce or miso and stir-fry for 1 more minute. Reduce the heat to low, add the coconut milk, mix well and simmer for 3 to 4 minutes, stirring until the sambal is thickened. Remove from the heat and set aside to cool, then serve in small bowls. This sambal keeps a week in the refrigerator

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Green Chilli Sambal ( Sambal Lado Mudo)

Ingredients:

• 5 teblespoons cooking oil
  
• 25 g ( ¾ oz) dried white bait ( ikan billis /ikan teri), rinsed and dried,with heads removed 50 g ( 1 ½ oz) shallot
  
• 200 g ( 6 ½ oz) green chilli,coarsely chopped
  
• 150 g ( 5 oz) green tomato,sliced
  
• 2 pieces kaffir lime leaf
  
• 1 teaspoon salt
  
• 1-2 teaspoons sugar
  
• 3 tablespoons water
  
• 2 tablespoons lime
  

Preparations:
1. Heat oil, then fry whitebait until dry and crispy set aside. 2. Fry shallots until golden brown,then add chilli tomato lime leaves salt and sugar stir-fry for 5 minutes on low heat. 3. Add the three tablespoons water then cook for 3 to 5 minutes,unitl chilli is soft. 4. Stir in lime juice and top with whitebait. 5. Serve at room temperature with rice.

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Peanut Sauce

Ingredients:

• 1 tbsp. peanut oil
• 1 clove garlic, minced
  
• 1 c. water
  
• 1 tsp. crushed red pepper
  
• 2 tsp. tamarind, dissolved in
  
• 2 tbsp.warm water
• ¥ tsp. salt
• 2 tbsp. sugar
• ø tsp. shrimp paste
• 1 c. creamy, natural peanut butter
• (available at most food co-ops)

Directions:

1. Heat oil in a frying pan over
2. medium-high heat. Add garlic and cook for 1 minute.
3. Add water, crushed red pepper,
4. tamarind, salt, sugar, and shrimp paste. Cook for 5 minutes.
5. Add peanut butter and stir until
6. combined. Simmer for 5 minutes, stirring often and adding a tablespoon of water if the mixture becomes too thick.
7. Serve warm or hot with sate.

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sambal in the daily menu of Indonesia people, sambal seems can’t be separated. Although, Sambal is not the main menu, but its presence is always awaited among other main dishes. The dishes would be tasteless without sambal and one of the most popular sambal among Indonesians is Sambal Terasi, let’s take a look its recipe:

Ingredients:

• 15 red chilies, sliced and seeded
• 2 Tbs. dried shrimp paste
• 2 medium-sized tomato, chopped
• 2 small shallots, peeled and sliced
• 2 cloves garlic, peeled and bruised
• 2 Tbs. oil
• 1 tsp. sugar
• 1 Tbs. salt
• 1 Tbs. lime juice

Directions:

1. Heat oil and saute shallots, chillies, garlic and tomato until they are fragrant. Take out from the wok and set aside.
2. Grind or blend all the fried ingredients with dried shrimp paste, salt and palm sugar, until smooth in mortar.

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