Monday, October 22, 2012

Homemade Kampung Stlye Sambal & Chili Boh

Making our own sambal is quite a common task at home over here in Malaysia but making a good and traditional sambal yet isn't an easy job for everyone. Hubby said nowadays it's too difficult to find a good old days sambal ikan bilis for nasi lemak and most food stall owner even tried to skip the fried anchovies (to cut down the cost) from their nasi lemak which makes it even worst. However, I'm glad that I still have the chance to learn a very good homemade sambal ikan bilis from a friend of my neighbourhood. According to her, the best sambal is actually came from chili boh and that is why we need to produce our own homemade chili boh. Stall bought chili boh is not the best choice cause they are normally soaked with vinegar (for better expansion) and causing the dried chili less tasty and aromatic after cooked. Other than that we need to blend soaked dried chili till really fine. It's best till the all seeds can't be seen. If the seeds are not well blended, it may cause stomachache or cramp. So, are you ready for this ?

Ingredients for Homemade Chili Boh :
200gm  dried chili, halved
1 inch ginger, sliced
5 shallots, sliced
5 cloves garlic
2 cups cooking oil

Method :
(1) soak dried chili till softened (for about 4 hours or more with warm water, do not use hot water) then blend all soaked chili, ginger, shallot & garlic till smooth.
(2) preheat frying pan with cooking oil then stir in all blended chili mixture and let to simmer over medium heat for about 15-20 mins or till the chili mixture turned dark red colour.
(3) then let cooked chili cool to room temperature, divide into 4 portions and keep refrigerated, for storage keep frozen for months.

Oooo.....now, here's the kampung style sambal I mentioned about. I keep it less oil. For those prefer more chili oil then you have to increase the cooking oil. But be caution, the oil will split all over the kitchen if you added in more cooking oil.

And here's what I did.
Ingredients for Homemade Sambal :
1-2/3 to 2 cups  homemade chili boh
(also equal to one portion of the above homemade chili boh)
50gm   dried anchovies, washed then fried till brown
50gm   dried shrimp, soaked for an hour then fried till brown
1 large onion, sliced
1 cup cooking oil
1 tspn  vegetable granule
1 TB  sugar
salt to taste

Method :
(1) blend together fried anchovies & fried dried shrimps with 1 to 1-1/2 cup of water till fine.
(2)preheat frying pan with cooking oil then stir in onion once it's ready.
(3) saute onion till fragrant then add in the rest ingredients and simmer for about 15-20 mins by stirring it constantly or till the sambal became thick or turn dark red colour. And it's ready to serve.

I simply adored the redness of this homemade sambal and can't wait to serve it with my coconut rice & hard boiled egg. Slurpppp..... So, stay tune for more.
For storage : keep refrigerated all times & reheat whenever it's needed.
*
I'm sending this to Sharon @ Muhibbah Malaysian Monday.

19 comments:

Lyndsey Chapin said...

Nothing better than homemade! It looks very do-able Kristy. I might even try making it. It's good to know I can freeze it...cuz I know my husband won't be eating anything too spicy hot!

Good to hear from you, I miss you too! I wish we could sit, and chat out on my back lanai, sipping some tea. The weather is perfect now!And great company would be the best thing!!! :D

Cheers,
Lyndsey

Mich - Piece of Cake said...

Hello Kristy,

Your sambal looks mouth watering... Wish I could have some for my nasi lemak.

Vivian Pang said...

Interesting sambal paste. I think the fried anchovies and dried shrimps make this sambal special. Miss you. Thanks for sharing.

Barbara Bakes said...

What a gorgeous, rich color. I can see why you want to make your own.

Angie's Recipes said...

Kristy, this is AWESOME! I am totally making this one. What kind of dried chillies?

Cass @ 揾到食 said...

Arhhhhh.... i am so hungry when looking at your sambal at this hour >.<

Ann@Anncoo Journal said...

I must make this sambal boh at home. I'm sure my hubby will love this to go with extra rice.

WokandSpoon said...

Looks like what my mum does but I'm always too lazy!!

Sonia ~ Nasi Lemak Lover said...

Sound easy and yummy!

Amelia said...

Hi Kristy, your sambal look sooo delicious. Nothing is better than homemade. :)

Cheah ~ No-Frills Recipes said...

Wow, Kristy, your family is so lucky to have such a hard-working and conscientious mum, most of the time, food is home-cooked!

lena said...

wow, looks really good! it's really been a while since i last made some sambal at home..yeah i like putting a little ikan bilis in there too.

JoanL said...

This looks soooo good. I can't wait to try this. Thank you for sharing your knowledge in your wonderful blog. It is an awesome resource.

Anonymous said...

Hi there, may I know what vegetable granule is?

My Little Space said...

Hi Anonymous,

There's actually all kinds of granule available in the market including dried anchovies, chicken and vegetables (for vegetarian) ones. It's some kind of seasoning stock in powder form. You can anyway substitute it with other taste seasoning as well such as MSG ~ monosodium glutamate (Ajinomoto).
Hoep this will help.
Thanks for stopping.
Regards, Kristy

ahlost said...

the sambal and chili boh look so good.. can i eat this from the screen? hehehehe..

i made my sambal without belachan cos some of the family members can't eat that, and they taste good too.. hehehe..

i read about chili boh and i just made them but then when i tried to taste it, it's different compare to normal chili sauce. now i'm worried. what can i do with the chili boh. O.o

My Little Space said...

Hi atlost,
First of all, thanks so much for stopping by my humble little space. Its great to know that you made some chili boh. Chili boh is chili sauce that is used for cooking not meant for direct dipping. Its normally use in making sambal for nasi lemak, masak merah, nyonya cooking, Indian cooking etc. Or anything dipping sauce that you can create with it.
I just wish I have more time to create some dipping sauce by this chili boh. Looking forward to it soon! >o< Many thank for writing. Hope this will help.
Blessings, Kristy

grace said...

Hi Kristy! I have a question. Must I remove the seeds from the dry chilly? Thanks!

My Little Space said...

Hi Grace,
Sorry for my late reply, I was away !

Yes, its best to remove seeds from dry chilies cause its not digestible. The seeds will be removed once you cut & soaked them into water till soft. Rinse the chilies a couple of time if possible.
Hope this will help. Enjoy & have fun !

Blessings, Kristy

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