California Farm Hot Red Pepper Sauces: Sambals Recipe by Hobby Horseman
Cooking Instructions 10 minutes till soft 1 Puree the peppers. Wear gloves, do not touch face. Heat dry cast iron skillet. Hold stem, snip off peppers at the top with kitchen scissors, drop in skillet. Rinse scissors with hot water, wipe with vinegar on wet paper towel. 2 Heat peppers in lemon grass oil in medium hot cast iron sauce pan with lid till they start blistering, shake the pan. Douse the peppers with cold water, boil, then simmer till soft, fifteen minutes, water will have mostly evaporated. Cool, puree in food processor. Use this basic puree for all three sambals. 3 For the sambal badjak, put Tbs lemongrass oil in cast iron skillet, Tsp trassi, tsp sea salt, Tbs chopped fresh green lemongrass, Tbs crushed elephant garlic, Tbs sliced ginger, 1 Tbs peroek leaves, 1 Tbs kemiri nuts, 6 Tbs pureed peppers, fry till brown. Frying after boiling the puree makes a milder pepper sauce. Puree the fried paste and spicemix again and store in crock jar, drizzle with vinegar or lime juice, cover with lemon grass oil to preserve longer. 4 For the sambal oelek, put 100 grams sambal puree or fresh birdseye red peppers in cast iron skillet, add palmsugar, trassi, sea salt, vinegar, blister the peppers, cover with water, boil 15 minutes till soft, puree in food processor. Put in glass jar, vinegar on top. To preserve longer, cover with lemon grass oil. 5 For the sambal manis, blister 100 grams of birdseye red peppers, cover with water, cook 15 minutes till soft, puree, or mix 100 grams sambal puree with trassi, palm sugar, vinegar, put in glass jar, vinegar on top. To preserve longer, cover with lemon grass oil. 6 Do the taste test: whip an egg without salt or spices, fry omelette in olive oil, spread 1/8 th teaspoon of sambal evenly over the egg. Cut a strip of omelette, taste, increase the quantity of sambal in 1/8th teaspoon increments to your liking to establish your serving size. If your mouth burns, eat a piece of pickle, or drink milk, it takes the burn away. 1 Puree the peppers. Wear gloves, do not touch face. Heat dry cast iron skillet. Hold stem, snip off peppers at the top with kitchen scissors, drop in skillet. Rinse scissors with hot water, wipe with vinegar on wet paper towel. 1 Puree the peppers. Wear gloves, do not touch face. Heat dry cast iron skillet. Hold stem, snip off peppers at the top with kitchen scissors, drop in skillet. Rinse scissors with hot water, wipe with vinegar on wet paper towel. 2 Heat peppers in lemon grass oil in medium hot cast iron sauce pan with lid till they start blistering, shake the pan. Douse the peppers with cold water, boil, then simmer till soft, fifteen minutes, water will have mostly evaporated. Cool, puree in food processor. Use this basic puree for all three sambals. 2 Heat peppers in lemon grass oil in medium hot cast iron sauce pan with lid till they start blistering, shake the pan. Douse the peppers with cold water, boil, then simmer till soft, fifteen minutes, water will have mostly evaporated. Cool, puree in food processor. Use this basic puree for all three sambals. 3 For the sambal badjak, put Tbs lemongrass oil in cast iron skillet, Tsp trassi, tsp sea salt, Tbs chopped fresh green lemongrass, Tbs crushed elephant garlic, Tbs sliced ginger, 1 Tbs peroek leaves, 1 Tbs kemiri nuts, 6 Tbs pureed peppers, fry till brown. Frying after boiling the puree makes a milder pepper sauce. Puree the fried paste and spicemix again and store in crock jar, drizzle with vinegar or lime juice, cover with lemon grass oil to preserve longer. 3 For the sambal badjak, put Tbs lemongrass oil in cast iron skillet, Tsp trassi, tsp sea salt, Tbs chopped fresh green lemongrass, Tbs crushed elephant garlic, Tbs sliced ginger, 1 Tbs peroek leaves, 1 Tbs kemiri nuts, 6 Tbs pureed peppers, fry till brown. Frying after boiling the puree makes a milder pepper sauce. Puree the fried paste and spicemix again and store in crock jar, drizzle with vinegar or lime juice, cover with lemon grass oil to preserve longer. 4 For the sambal oelek, put 100 grams sambal puree or fresh birdseye red peppers in cast iron skillet, add palmsugar, trassi, sea salt, vinegar, blister the peppers, cover with water, boil 15 minutes till soft, puree in food processor. Put in glass jar, vinegar on top. To preserve longer, cover with lemon grass oil. 4 For the sambal oelek, put 100 grams sambal puree or fresh birdseye red peppers in cast iron skillet, add palmsugar, trassi, sea salt, vinegar, blister the peppers, cover with water, boil 15 minutes till soft, puree in food processor. Put in glass jar, vinegar on top. To preserve longer, cover with lemon grass oil. 5 For the sambal manis, blister 100 grams of birdseye red peppers, cover with water, cook 15 minutes till soft, puree, or mix 100 grams sambal puree with trassi, palm sugar, vinegar, put in glass jar, vinegar on top. To preserve longer, cover with lemon grass oil. 5 For the sambal manis, blister 100 grams of birdseye red peppers, cover with water, cook 15 minutes till soft, puree, or mix 100 grams sambal puree with trassi, palm sugar, vinegar, put in glass jar, vinegar on top. To preserve longer, cover with lemon grass oil. 6 Do the taste test: whip an egg without salt or spices, fry omelette in olive oil, spread 1/8 th teaspoon of sambal evenly over the egg. Cut a strip of omelette, taste, increase the quantity of sambal in 1/8th teaspoon increments to your liking to establish your serving size. If your mouth burns, eat a piece of pickle, or drink milk, it takes the burn away. 6 Do the taste test: whip an egg without salt or spices, fry omelette in olive oil, spread 1/8 th teaspoon of sambal evenly over the egg. Cut a strip of omelette, taste, increase the quantity of sambal in 1/8th teaspoon increments to your liking to establish your serving size. If your mouth burns, eat a piece of pickle, or drink milk, it takes the burn away. 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