Heat some oil in a skillet and fry the paste from the mortar until fragrant. Add in the red onion rings. Add in the fried anchovies and stir well. Add in the tamarind juice, salt and sugar. Simmer on low heat until the sambal thickens. Set aside. Clean the small fish, cut them in half and season with salt.
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
Brand: Tean's GourmetIngredients: Onions, Chilli (32%), Soy Oil, Sugar, Garlic, Shrimp Paste (Shrimp, Salt)(Crustacean), Salt, Flavour Enhancer (E621), Acidity
Here are my top five favorite meals that accompany Sri Lankan Coconut Sambol. Warm rice + coconut sambol. Rice + coconut sambol and dry fish curry. Rice + red chicken curry and coconut sambol. Bread + pork curry and coconut sambol. String hoppers + coconut sambol + red lentil curry. There are so many variations of coconut sambol too..
1. Fry the shrimp over medium-low heat until dry and fragrant. Cool down. Transfer the dried shrimp into a food processor and process as finely or coarsely as you like. Set aside. 2. Process the
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types of sambal malaysia
