Having lived in Melbourne for a good 6 years now, makes me miss the foody goodness that Indonesia had once offered me. Born and raised in Jakarta, I’ve been surrounded by the insane spiciness that their food is famous for, and yes, till today I can still withhold my high tolerance for spicy food.
A well known accompaniment in any Indonesian cooking is their sambal. Now, Over here, Sambal Olek is the most well known, as it comes it those little manufactured bottles found in Coles & Safeway (or Woolworths); but, there is a large variety of sambals each with its different level of sting and taste; besides, those manufactured sambals, not the same as one you grind yourself.
So, although my mum loves her Sambal Belacan, and I must says makes one of the best I’ve tried; I stick to the less known Sambal Bawang- garlic sambal. Thats right, garlic. Unlike my mum, I don’t pound and grind my ingredient using a mortar and pestle, instead I use the easy, quick, easy to clean and modern food processer :)
Be aware though, eating this may cause the grossness that comes with eating garlic- garlic breath.
INGREDIENTS:
1-1/2 clove of garlic
5 Red small chilli left whole for the spiciness.
2 Large red chilli.
1tsp Salt
1-1/2 tsp cooking oilMethod:
1. Place all ingredients except for oil into the food processor. Process until fine
2. Take it out and place on serving dish, add the oil, and mix well.Serve as an accompaniment to any dish.
-karla
