Jakarta (ANTARA) – For Indonesians, enjoying a dish without chili sauce feels like something is missing. Sambal has become an accompaniment to every dish, from warm rice, fresh vegetables, to side dishes such as fried fish, chicken, tempeh and tofu.
In the archipelago, which is rich in culinary diversity, almost every region has its own special chili sauce with its own unique taste, from spicy, fresh, to fragrant and appetizing chili sauce.
Based on research, there are around 322 types of chili sauce that have been found in Indonesia. Of this number, 257 types are usually served as a complement to cooking. These chili sauces are generally divided into two categories, namely raw chili sauce and cooked chili sauce.
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There are 119 types of raw chili sauce which are usually served without a cooking process, while the other 138 types fall into the category of cooked chili sauce which goes through a heating or stir-frying process to bring out a richer taste.
One type of cooking chili sauce that is very popular and is almost always on the Indonesian dinner table is garlic chili sauce. This chili sauce is often also referred to as “corek chili sauce” in some areas. With a spicy combination of chilies and the distinctive aroma of onions, this chili sauce is the perfect accompaniment to various dishes.
Onion chili recipe
The following is a complete recipe for making onion chili sauce or lighter chili sauce that you can easily try at home. This recipe is enough for 4 portions of chili sauce which is suitable to be served with fried chicken, fried tempeh and tofu or fresh vegetable vegetables.
Ingredients:
- 25 red bird’s eye chilies (can be added or reduced according to spicy taste)
- 12 red onions
- 5 cloves of garlic
- 1 teaspoon powdered mushroom stock (to add savory)
- 1 teaspoon granulated sugar (to balance the taste)
- 6 tablespoons cooking oil (for frying)
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How to make
1. Grind the ingredients
First of all, prepare a mortar and pestle. Put the red bird’s eye chilies in a mortar with the powdered mushroom stock and granulated sugar. Grind the chilies until they are slightly coarse.
2. Adding onions
After grinding the chilies, add the shallots and garlic to the mortar. Mix again until all ingredients are evenly mixed.
3. Saute the chili sauce
Heat oil on a frying pan. Make sure the oil is really hot so that the aroma of the onions and chilies will come out more when sauteed. Once the oil is hot, add the ground chili sauce to the pan. Then stir-fry until a fragrant aroma comes out.
4. Serve the onion chili sauce
Remove the onion sauce from the pan and serve on a small plate.
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Reporter: Allisa Luthfia
Editor: Maria Rosari Dwi Putri
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