Sambal Kecap

Introduction

History

Sambal Kecap has been a staple in Indonesian cuisine for centuries. It is believed to have originated in Java, Indonesia, where it was traditionally made with locally grown ingredients such as chilies, shallots, and soy sauce. Over time, the recipe has evolved to include variations with different ingredients and flavors.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Adjust the amount of chilies according to your preferred level of spiciness.

- Use fresh lime juice for the best flavor.

- Store any leftover sambal kecap in an airtight container in the refrigerator for up to a week.

Serving Suggestions

Serve sambal kecap as a dipping sauce for grilled meats, seafood, or vegetables. It can also be used as a marinade for tofu or tempeh.

Cooking Techniques

Mix all the ingredients thoroughly until well combined. Serve immediately.

Ingredient Substitutions

Use red pepper flakes instead of fresh chilies.

- Substitute shallots with red onions.

Make Ahead Tips

Sambal kecap can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve sambal kecap in a small bowl or ramekin with a garnish of fresh cilantro or lime wedges.

Pairing Recommendations

Sambal kecap pairs well with grilled meats, seafood, rice dishes, and noodles.

Storage and Reheating Instructions

Store any leftover sambal kecap in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of sambal kecap contains approximately 50 calories.

Carbohydrates

Each serving of sambal kecap contains approximately 10 grams of carbohydrates.

Fats

Each serving of sambal kecap contains approximately 0 grams of fats.

Proteins

Each serving of sambal kecap contains approximately 1 gram of proteins.

Vitamins and minerals

Sambal kecap is a good source of Vitamin C and Vitamin A due to the presence of red chilies and shallots.

Alergens

Sambal kecap contains soy sauce, which may be an allergen for some individuals with soy allergies.

Summary

Sambal kecap is a low-calorie condiment that is rich in Vitamin C and Vitamin A. It is a flavorful addition to any meal.

Summary

Sambal kecap is a delicious and versatile Indonesian condiment that adds a spicy and tangy flavor to any dish. With its simple ingredients and easy preparation, it is a must-try for any food lover.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a hot summer day, and I was spending time in my neighbor's kitchen. She was a wonderful cook, always experimenting with new flavors and dishes. As I watched her prepare the ingredients for Sambal Kecap, I could practically taste the spicy, tangy sauce in my mouth.

My neighbor, Mrs. Tan, was kind enough to share her recipe with me. She explained that Sambal Kecap is a traditional Indonesian condiment made with chili peppers, garlic, shallots, and soy sauce. It's a versatile sauce that can be used as a dipping sauce, a marinade, or a topping for grilled meats and veggies.

Mrs. Tan showed me how to prepare the ingredients for the Sambal Kecap. We started by chopping up fresh red chili peppers, garlic, and shallots. The pungent aroma of the garlic and shallots filled the kitchen, making my mouth water in anticipation.

Next, we heated some oil in a pan and sautéed the chopped garlic and shallots until they were golden brown and fragrant. Then we added the chopped chili peppers and cooked them until they were soft and slightly charred.

Once the chili peppers were cooked, Mrs. Tan poured in the soy sauce and a little bit of sugar. She explained that the soy sauce would give the Sambal Kecap its signature salty-sweet flavor, while the sugar would help balance out the heat from the chili peppers.

As the sauce simmered on the stove, Mrs. Tan invited me to taste it. I dipped a spoon into the pot and took a small bite. The sauce was spicy, tangy, and savory all at once. It was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

Mrs. Tan patiently guided me through the process of making Sambal Kecap. She showed me how to adjust the flavors by adding more soy sauce for saltiness, more sugar for sweetness, or more chili peppers for heat. She also taught me how to store the sauce in a jar in the refrigerator, where it would keep for weeks at a time.

After several hours of cooking and tasting, my first batch of Sambal Kecap was finally ready. I poured it into a jar and labeled it with Mrs. Tan's name, so I would always remember where I learned to make this delicious sauce.

Over the years, I have continued to make Sambal Kecap for my family and friends. I have experimented with different variations, adding ingredients like ginger, lemongrass, and tamarind to create new and exciting flavors.

Each time I make Sambal Kecap, I am reminded of that hot summer day in Mrs. Tan's kitchen, where I first learned to make this traditional Indonesian condiment. I am grateful for her generosity in sharing her recipe with me, and I will always treasure the memories of cooking and eating this delicious sauce with her.

Categories

| Bruneian Appetizers | Bruneian Recipes | Fresh Chile Pepper Recipes | Lime Juice Recipes | Sauce Recipes | Shallot Recipes |

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