Sambal Tomat (Tomato Condiment)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

 

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

 

Ingredients

  • 3 tablespoons vegetable oil, peanut preferred

  • 10 shallots, chopped

  • 7 cloves garlic, chopped

  • 10 large red chiles, stems and seeds removed, chopped

  • 2 medium tomatoes, cut in wedges

  • 2 teaspoons shrimp paste (trassi)

  • 2 teaspoons lime juice, fresh preferred

  • 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 Bajak (Fragrant Chile Sambal)

Dave DeWitt Leave a Comment

This recipe and others can be found in the following article:

 

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

 

Ingredients

  • 6 red serrano or cayenne chiles, stems removed

  • 6 shallots, peeled

  • 4 cloves garlic

  • 1/4 teaspoon freshly grated nutmeg

  • 2 tablespoons vegetable oil

  • 2 stalks lemongrass, bruised

  • 2 teaspoons brown sugar

  • ½ cup coconut milk

  • ½ teaspoon salt

Instructions

Place the chiles, shallots, garlic and nutmeg in a blender or food processor along with 1 tablespoon of the oil. Process the mixture to a smooth paste.

Pour the remaining oil in a saucepan and heat over a medium high heat. Add the spice paste and lemon grass and saute, stirring constantly, for 2 to 3 minutes until the mixture changes color.

Add the sugar and gradually add the coconut milk and salt and simmer over a low heat for 5 minutes to thicken.

Remove from the heat and allow the sambal to cool. Discard the lemongrass before serving the sauce.

Sambal Kacang (Spicy Peanut Sauce)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

 

Indonesian Sambals

by Nancy Gerlach, Fiery-Foods.com Food Editor Emeritus

 

Ingredients

  • 3 shallots, minced

  • 1 tablespoon minced garlic

  • 1 teaspoon minced ginger

  • 1 tablespoon vegetable oil, peanut preferred

  • 1 cup chicken broth

  • ½ cup peanut butter, either crunchy or smooth

  • 3 tablespoons lime juice, fresh preferred

  • 1 tablespoon crushed dried piquin chiles or substitute Sambal Oelek

  • 1 tablespoon soy sauce

  • 1 tablespoon brown sugar

  • 2 teaspoons Asian fish sauce

Instructions

Heat the oil in a heavy skillet over medium high heat. Add the shallots, garlic, and ginger and saute until the onions are soft and transparent but not browned, about 5 minutes.

Add the chicken broth, raise the heat, and bring to a boil. Reduce the heat and stir in the remaining ingredients. Simmer the sauce, uncovered, for 10 to 15 minutes until thickened.

Serve the sambal warm or at room temperature. Do not refrigerate or the peanut butter will congeal and the flavors will not blend.

Jim’s Hot Mustard

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Jim Schwass of the Raccoon Flats BBQ team created this rub that the team sometimes uses in competitions.

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels’ Championship

 

Ingredients

  • 1 cup yellow prepared mustard

  • 2 or 3 pureed hot chiles of choice

  • Up to 3 tablespoons of cider vinegar

Instructions

Combine the mustard and the chiles in a bowland mix well. Use the cider vinegar to thin the sauce to the desired consistency. Use as a rub on meat roasts prior to using a dry rub.

Raccoon Flats Chile Powder

Dave DeWitt Leave a Comment

Many barbecue teams create their own seasonings. This one was developed by the Raccoon Flats BBQ team.

 

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels’ Championship

 

 

Ingredients

  • 1 tablespoon ground dried cayenne or de arbol chile

  • 2 tablespoons ground dried ancho chile

  • 2 tablespoons ground dried chipotle chile

  • 2 tablespoons ground New Mexico chile

  • 1 1 /2 tablespoons ground cumin

  • 2 tablespoons garlic powder

  • 1 tablespoon ground oregano

Instructions

Mix all the ingredients together in a bowl.