SAMBEL PANGI "KLUAK"

It seems you're referring to "Sambel Pangi," which is a traditional condiment from the Minahasa region of Indonesia. It's known for its unique flavor profile, combining the richness of toasted coconut with the heat of chilies and the tanginess of lime juice. Here's a recipe to make Sambel Pangi:



Ingredients:

  • 100 grams of grated coconut (fresh or desiccated)
  • 5-10 red chilies (adjust according to your spice preference)
  • 3 shallots, thinly sliced
  • 3 cloves of garlic, minced
  • 2 tomatoes, diced
  • 2 kaffir lime leaves, finely shredded
  • 2 tablespoons of lime juice
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • Cooking oil

Instructions:

  1. Toast the Coconut:

    • Heat a dry skillet or frying pan over medium heat.
    • Add the grated coconut and toast it until golden brown, stirring constantly to prevent burning. This should take about 5-7 minutes.
    • Once toasted, remove the coconut from the heat and let it cool.

  2. Prepare the Chilies:

    • If desired, you can remove the seeds from some or all of the chilies to reduce the heat.
    • Slice the chilies thinly.

  3. Combine Ingredients:

    • In a mixing bowl, combine the toasted coconut, sliced chilies, thinly sliced shallots, minced garlic, diced tomatoes, and shredded kaffir lime leaves.

  4. Add Seasoning:

    • Add lime juice, salt, and sugar to the mixture. Adjust the seasoning according to your taste preference.

  5. Mix Well:

    • Stir all the ingredients together until well combined.

  6. Let it Rest:

    • Allow the Sambel Pangi to sit for at least 15-30 minutes to allow the flavors to meld together.

  7. Serve:

    • Serve the Sambel Pangi as a condiment alongside grilled meats, seafood, rice dishes, or anything else you desire.

Enjoy the unique and flavorful taste of Sambel Pangi with your favorite dishes from the Minahasa cuisine! Adjust the amount of chilies based on your preferred level of spiciness.

Komentar

Posting Komentar

Postingan populer dari blog ini

JUKUT NANGKA - Young Jackfruit Curry

Gambar
  Jukut Nangka, or young jackfruit curry, is a popular Indonesian dish known for its savory and aromatic flavors. Here's a recipe to make Sayur Nangka at home: Ingredients: 500 grams (about 1 lb) young jackfruit, cleaned and cut into bite-sized pieces 200 grams (about 7 oz) coconut milk 2 cups water or vegetable broth 2 red chili peppers, sliced (optional, for heat) 2 shallots, thinly sliced 2 cloves garlic, minced 1 teaspoon shrimp paste (terasi), toasted 1 teaspoon ground turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon salt, or to taste 1 teaspoon sugar, or to taste 2 tablespoons vegetable oil Instructions: Prepare the young jackfruit: Remove the outer skin of the young jackfruit and discard. Cut the young jackfruit into bite-sized pieces, removing the core and any tough parts. Make the spice paste: In a mortar and pestle or food processor, grind together the shallots, garlic, toasted shrimp paste, ground turmeric, ground coriander, and ground cumin until ...
Baca selengkapnya

SAMBAL TERASI - popular Indonesian chili condiment made with shrimp paste

Gambar
Sambal Terasi is a popular Indonesian chili condiment made with shrimp paste. It's spicy, savory, and adds a punch of flavor to any dish. Here's a recipe to make Sambal Terasi at home: Ingredients: 10-15 red chili peppers (adjust according to your spice preference) 5 shallots, peeled 3 cloves garlic, peeled 1 medium-sized tomato, chopped 1 teaspoon shrimp paste (terasi), toasted 1 tablespoon palm sugar or brown sugar Juice of 1 lime Salt to taste Vegetable oil for frying Instructions: Prepare the ingredients: If you prefer a milder sambal, you can remove the seeds from the chili peppers. Otherwise, leave them intact for extra heat. Toast the shrimp paste (terasi) in a dry pan over low heat for a few minutes until fragrant. Be careful not to burn it. Chop the chili peppers, shallots, and garlic into smaller pieces to make them easier to blend. Blend the ingredients: In a blender or food processor, combine the chopped chili peppers, shallots, garlic, chopped tomato, toasted shrim...
Baca selengkapnya

JUKUT ARES - traditional Balinese dish made with banana stems cooked in a spicy coconut broth

Gambar
  "Jukut Ares" is a traditional Balinese dish made with banana stems cooked in a spicy coconut broth. It's a unique and flavorful dish often enjoyed in Bali. Here's a recipe to make Jukut Ares: Ingredients: 1 banana stem (approximately 500 grams), peeled and sliced thinly 200 grams of beef or pork, thinly sliced (optional) 400 ml of thick coconut milk 2 kaffir lime leaves, torn 2 lemongrass stalks, bruised 2 bay leaves 2 salam leaves (Indonesian bay leaves) 3 red chilies, sliced (adjust to taste) 3 shallots, finely chopped 3 cloves of garlic, minced 2 cm piece of galangal, bruised 2 cm piece of turmeric, bruised (or 1 teaspoon of turmeric powder) 2 tablespoons of tamarind juice 1 teaspoon of shrimp paste (terasi), toasted 1 teaspoon of palm sugar or brown sugar Salt to taste Cooking oil Instructions: Prepare the banana stem by removing the outer layers and slicing thinly. Soak the sliced banana stem in water with a little lime juice to prevent discoloration. In a larg...
Baca selengkapnya