Jakarta (ANTARA) – Sambal dadak is a type of typical Indonesian chili sauce which has a spicy and fresh taste.
The name “dadak” comes from the Javanese language which means “fresh” or “new”, because when making this chili sauce it is made suddenly when you want to serve it with the aim of maintaining the freshness of the chili sauce.
This chili sauce is usually made when fresh ingredients such as chilies and tomatoes have just been picked.
Unlike other sambals which are often stored and served in large quantities, sambal dadak is usually made in small portions and consumed immediately.
This makes chili sauce have a fresher taste, so it is suitable as a complement to dishes to add enjoyment when eating.
Sundanese chili sauce has a unique dish because it is not boiled or fried first, but is processed directly.
Therefore, chili sauce needs to be made suddenly so that it maintains its freshness and does not spoil easily.
Even so, this chili sauce remains a favorite among Sundanese people, often enjoyed with sour vegetables, fried chicken, salted fish, or even with tofu and tempeh.
Chili sauce recipe
Ingredients:
• 10 bird’s eye chilies (adjust to taste)
• 4 large red chilies
• 3 red onions
• 1 clove of garlic
• 2 red tomatoes, sliced (optional)
• 1 piece of grilled shrimp paste
• 1-2 tbsp brown sugar
• 1 tsp salt
• 1 tsp granulated sugar
• 3 lime leaves
• 1/2 lime or lime
How to make chili sauce
1. Wash all chilies, tomatoes, lime leaves and onions before using.
2. Once clean, place all the ingredients on a mortar, then add 1-2 tablespoons of palm sugar, 1 teaspoon of salt and 1 teaspoon of granulated sugar. Grind all ingredients until smooth (according to taste).
3. Then grill the shrimp paste over low heat for 1-2 minutes.
4. Add shrimp paste to the pureed chili sauce. Then, mash the shrimp paste until evenly mixed with the chili sauce.
5. When you feel it is smooth enough, add lime leaves and orange or lime juice to complement the taste.
6. The chili sauce is ready to be served.
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Reporter: Sean Anggiatheda Sitorus
Editor: Alviansyah Pasaribu
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