This is our favorite vinegar. Recommended chiles include serranos and habaneros, but it can also be made with dried pasillas for a raisiny flavor. Note: This recipe requires advance preparation.
Basic Turkey Stock
Here’s what to do with that sad-looking turkey carcass that keeps staring you in the face after you’ve de-fleshed it. You can do the same thing with chicken parts, trimmings, and carcasses. It’s a classic stock from the French school, and may be reduced further to intensify the flavor. It freezes very well. If you’ve been buying bullion in cubes or cans, do yourself a favor, reduce the sodium content, and make this stock from scratch. Breaking the turkey bones releases marrow and adds flavor. It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish.
Sambal Oelek (Hot Chile and Lime Condiment)
This recipe and others can be found in the following article:
Indonesian Sambals
by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus
Ingredients
1 cup dried red chiles, such as piquins or cayennes, stems removed
6 cloves garlic
3 tablespoons lime juice, fresh preferred
1 tablespoon vegetable oil, peanut preferred
Instructions
Place the chiles in a bowl, cover them with hot water and let them sit for 15 minutes until softened. Remove the chiles, drain and discard the water.
Combine all the ingredients in a blender or food processor and puree until smooth. Thin the sambal with more lime juice if desired.
Sambal Tomat (Tomato Condiment)
This recipe and others can be found in the following article:
Indonesian Sambals
by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus
Ingredients
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3 tablespoons vegetable oil, peanut preferred
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10 shallots, chopped
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7 cloves garlic, chopped
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10 large red chiles, stems and seeds removed, chopped
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2 medium tomatoes, cut in wedges
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2 teaspoons shrimp paste (trassi)
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2 teaspoons lime juice, fresh preferred
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Salt
Instructions
Heat the oil in a heavy skillet over medium high heat. Add the shallots and garlic and saute for 5 minutes, being careful they don’t brown. Add the chiles and saute for another 3 to 5 minutes.
Add the tomatoes and trassi, reduce the heat, and simmer for 10 minutes.
Place the tomato mixture along with the lime juice in a blender or food processor. Pulse to a coarse texture. This sambal should not be smooth.
Season with salt and allow to cool before using.
Yield: ½ to 1 cup
Heat Scale: Very Hot
Sambal Trassi (Shrimp paste Condiment)
This recipe and others can be found in the following article:
Indonesian Sambals
by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus
Ingredients
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1 tablespoon shrimp paste (trassi)
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2 tablespoons chopped red chiles, such as cayenne
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1 tomato, chopped
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2 teaspoons brown sugar
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1 tablespoon lime or lemon juice, fresh preferred
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1 teaspoon salt
Instructions
To toast the trassi, spread the paste on a piece of foil and fold to seal. Place under a broiler for 2 minutes. Remove and cool.
Combine all the ingredients in a blender or food processor and puree until smooth.
Serve this sambal at room temperature.