Shallot Chili Sauce

Introduction

History

Shallot Chili Sauce has been a staple in Indonesian cuisine for centuries. It is believed to have originated in the region of Java, where shallots and chilies are abundant. The combination of shallots, chilies, and other ingredients creates a flavorful and aromatic sauce that is loved by many.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be cautious when handling the red chilies, as they can be very spicy. Consider wearing gloves to protect your hands.

- Toasting the dried shrimp paste (terasi) before adding it to the sauce will enhance its flavor.

- Adjust the amount of salt and lime juice according to your taste preferences.

Serving Suggestions

Serve Shallot Chili Sauce as a dipping sauce for fried foods, grilled meats, or vegetables. It can also be used as a marinade for chicken, beef, or seafood.

Cooking Techniques

Sautéing the shallots, chilies, and garlic in oil helps to release their flavors and aromas. Cooling the mixture before adding the lime juice helps to preserve the freshness of the citrus flavor.

Ingredient Substitutions

If you cannot find dried shrimp paste (terasi), you can substitute it with fish sauce or soy sauce for a different flavor profile.

Make Ahead Tips

Shallot Chili Sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. The flavors will continue to develop over time.

Presentation Ideas

Serve Shallot Chili Sauce in a small bowl or ramekin, garnished with fresh cilantro or sliced red chilies for a pop of color.

Pairing Recommendations

Shallot Chili Sauce pairs well with grilled meats such as chicken, beef, or pork. It also complements fried foods like spring rolls or samosas.

Storage and Reheating Instructions

Store Shallot Chili Sauce in an airtight container in the refrigerator for up to a week. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Shallot Chili Sauce contains approximately 100 calories.

Carbohydrates

Each serving of Shallot Chili Sauce contains approximately 5 grams of carbohydrates.

Fats

Each serving of Shallot Chili Sauce contains approximately 10 grams of fats.

Proteins

Each serving of Shallot Chili Sauce contains approximately 1 gram of protein.

Vitamins and minerals

Shallot Chili Sauce is rich in vitamin C, thanks to the red chilies and lime juice. It also contains minerals such as potassium and iron.

Alergens

Shallot Chili Sauce contains shrimp paste, which may be an allergen for some individuals.

Summary

Shallot Chili Sauce is a flavorful condiment that is relatively low in carbohydrates and protein, but higher in fats. It is a good source of vitamin C and other essential nutrients.

Summary

Shallot Chili Sauce is a versatile condiment that adds a spicy kick to any dish. With its bold flavors and aromatic ingredients, this sauce is sure to become a favorite in your kitchen.

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 rainy day in the fall, and I was visiting my friend Martha’s house. Martha was known for her delicious homemade sauces and marinades, and she had just finished making a batch of Shallot Chili Sauce. The aroma wafted through the house, filling every corner with its spicy and tangy scent.

As Martha stirred the sauce on the stove, I couldn’t help but ask her for the recipe. She smiled warmly and handed me a handwritten card with the ingredients and instructions. I studied the card carefully, taking note of the precise measurements and cooking techniques. Martha explained that the sauce was a family recipe passed down from her grandmother, who learned it from a friend who had traveled to Southeast Asia.

I was intrigued by the history behind the recipe and the unique combination of flavors it promised. Shallots, garlic, red chilies, vinegar, sugar, and fish sauce were the key ingredients that gave the sauce its depth and complexity. Martha advised me to let the sauce simmer on low heat for at least an hour to allow the flavors to meld together and develop into a rich and spicy condiment.

I couldn’t wait to try making the Shallot Chili Sauce myself. As soon as I returned home, I gathered all the ingredients and set to work in the kitchen. I chopped the shallots and garlic finely, being careful not to cry as the pungent aromas filled the air. I sliced the red chilies, removing the seeds for a milder heat, and added them to the pot along with the vinegar, sugar, and fish sauce.

As the sauce simmered on the stove, I stirred it occasionally, watching as the colors deepened and the flavors intensified. The scent of the Shallot Chili Sauce filled my kitchen, making my mouth water in anticipation. After an hour had passed, I turned off the heat and let the sauce cool before transferring it to a jar for storage.

The moment of truth arrived when I finally tasted the Shallot Chili Sauce. The first bite was a revelation – the sweet and tangy notes of the vinegar blended perfectly with the spicy kick of the chilies. The shallots added a subtle depth of flavor, while the fish sauce provided a savory umami undertone. It was a symphony of tastes that danced on my tongue, leaving me craving more.

I shared the sauce with my family and friends, who all raved about its deliciousness. They couldn’t believe that I had made it from scratch, and they begged me for the recipe. I happily obliged, passing on the secret ingredients and cooking tips that Martha had shared with me.

Over the years, I continued to make the Shallot Chili Sauce, experimenting with different variations and tweaking the recipe to suit my taste. Sometimes I added extra chilies for a spicier kick, or I reduced the sugar for a more tangy finish. Each batch was a labor of love, a tribute to the friendship and culinary heritage that had inspired me to create this flavorful condiment.

As I grew older, I realized that cooking was more than just a way to nourish my body – it was a way to nourish my soul. The act of creating something delicious from simple ingredients brought me joy and satisfaction, connecting me to the past and the present in a meaningful way. The Shallot Chili Sauce became a symbol of that connection, a reminder of the friendships and memories that had enriched my life.

To this day, I still make the Shallot Chili Sauce regularly, savoring every spoonful of its spicy goodness. It’s a recipe that has stood the test of time, a legacy of flavor that I will pass on to future generations. And as I stir the pot and watch the colors deepen, I can’t help but smile, knowing that this simple sauce has brought so much joy and connection into my life. It’s a recipe worth cherishing, a recipe worth sharing, a recipe that will always hold a special place in my heart.

Categories

| Bruneian Appetizers | Bruneian Recipes | Chile Pepper Recipes | Garlic Recipes | Hot Sauce Recipes | Shallot Recipes |

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