![]() Here is what you need to make Sambal Terasi Goreng: It can last up to 5 days at room temperature or months in the fridge. ![]() Meanwhile, the cooked version can keep for a longer time. The raw version will not keep for long and it is meant to be consumed on the same day it is prepared. As for the taste, both of them are delicious, but the raw sambal will taste fresher. Since they are processed differently, the aroma and taste produced are different.Īs for the aroma, cooked chili sauce definitely has a more fragrant aroma than raw sambal, especially if you use the fried method. While the cooked sambal goes through the cooking process first, be it boiled or fried. Raw sambal does not go through a cooking process at all. You can use it as a dip, or add and mix it to your foods to add heat and flavor. It should be used as an all-purpose condiment. Sambal terasi tastes salty, spicy, with an umami taste and strong fishy aroma due to the presence of terasi or shrimp paste. Sambal terasi is supposed to be thick and you can make it chunky or smooth based on preference. Then, grind them with a pestle and mortar or food processor to blend into a paste. For the fried version, the ingredients are first fried with oil until tender. The version I am sharing here is the fried version, so it is called Sambal Terasi Goreng. In Indonesia, sambal terasi can be made raw ( mentah), boiled ( rebus) or fried ( goreng). It is usually purchased in dark blocks, but it also sometimes sold ground as granulated coarse powder. Terasi is an Indonesian variant of dried shrimp paste, primarily made from finely crushed shrimp mixed with salt, and then fermented for several weeks. It literally means chili sauce with terasi or dried shrimp paste. In fact, there are more than 300 different varieties and Sambal Terasi Goreng or Fried Shrimp Paste Sambal is one of the most popular sambal in Indonesia that you can find almost everywhere. Sambal is basically a staple at all Indonesian tables and dishes are not complete without it.Įach region in Indonesia has its specialty sambal, depending on the ingredients or spices that are unique to the area. Almost all Indonesian restaurants, even dough they do not specialize in spicy food, offer sambal or chili sauce to top off the dining. But no matter where you go, Indonesian people have a special spot for spicy foods in their hearts. It has a deliciously spicy and salty taste with a distinct umami flavor of the shrimp paste that will perk up any Indonesian food.Īs a nation, Indonesia is a dynamic mishmash of different cultures and cuisines. Sambal Terasi Goreng is one of the most popular sambal in Indonesia.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |