Sambal Lada Hijau is a cooked Sambal (Indonesian sauce or relish.) It is made from dried anchovies, sautéed in oil, with sautéed shallots, green bird’s-eye chiles, and tomatoes.
Condiments
Sambal Limau
Sambal Limau is an Indonesian relish. The name of the relish should actually be Sambal Limau “Napis”, to be more precise. It is served with salads with fried fish or chicken. Cooking Tips 4 red chiles 2 teaspoons of belacan 2 key limes (juiced) sugar and salt to aste Seed the chiles, chop them up…
Sambal Luat
A Sambal with luat (jicama) in it. It is like a relish. Cooking Tips 1 jicama, about 4 oz (100g) 1 dozen small red chiles, sliced 1/2 teaspoon dried shrimp paste 2 cloves garlic 1 1/2 tablespoons lime or lemon juice 2 sprigs basil, washed. Peel the jicama, and slice it thinly. Set aside in…
Sambal Manbo
Sambal Manbo is an Indonesian condiment sauce. It is made from finely chopped birds-eye chiles, a souring agent such as tamarind juice, fried, ground peanuts, soy sauce, onions, dried shrimp paste, and garlic. The onion and garlic are cooked until soft, then the rest of the ingredients are added except the tamarind juice. The mixture…
Sambal Mangga
Sambal Mangga is an Indonesian chile relish based on unripe mangos. It is made from shredded unripe mango, onion, red and green chiles (seeded and de-stemmed), dried shrimp paste, and salt. The shredded mango has salt sprinkled on it, and is left for about 15 minutes, then the juice is squeezed out of it. Meanwhile,…
Sambal Manis
Sambal Manis is a dark, bright red hot sauce made in Indonesia from chiles, onion, tomato, spices, sugar and vinegar. The chile peppers are ground up. In Indonesia, Palm Sugar will be used instead of white sugar (try dark brown sugar), and tamarind paste instead of vinegar. It has a mild, sweet taste. It is…
Sambal Soto
Sambal Soto is an Indonesian chile sauce traditionally served as a side dish to noodle soups. It’s made from fried candlenuts, shallots, bird’s-eye chiles, garlic, salt, white sugar and citrus juice (lemon or lime.) To make, you whiz all the ingredients together in a food processor, or pound the solid ones in a mortar and…
Sambal Tauco
Sambal Tauco is an a Indonesian salty relish made with salted yellow soy beans (which you buy in a can.) It is made from shallots, garlic and green chiles that are puréed together into a paste, then heated for a short time with lemon grass, tamarind juice, palm sugar and oil, then coconut milk and…
Sambal Terong
Sambal Terong is an Indonesian sambal sauce based on eggplant (aka Aubergine.) It is made from eggplant, green chiles, onion, garlic, dried shrimp paste, brown sugar and tomatoes, simmered together. The sauce can be served hot or cold.
Sambal Tomat
Sambal Tomat is an Indonesian tomato-based condiment. There are two versions, fresh and cooked. Both are made from tomatoes, red birds eye chiles, shrimp paste, lime juice, shallots, garlic and oil. For the cooked version, the ingredients are sautéed briefly, then the tomatoes and shrimp paste added and simmered for a bit, then the mixture…
Sambal Udang
Sambal Udang is an Indonesian sauce made from chiles, garlic, shallots, tamarind, tomatoes and either dried shimp or dried shrimp paste (blachan.) The shrimp and tamarind are soaked in water to soften them, then drained, and ground to a paste. The paste is added to shallots and chiles that have been stir fried. The mixture…
Sambal Ulek
Sambal Ulek is an Indonesian savoury paste. One of the most common of Indonesian Sambals, it is relatively mild as Sambals go. It is made from fresh hot red chiles (chopped, but seeds left in them), ground to a paste. Other ingredients can include garlic, salt, shallots and / or tamarind. A very simple version…
Sambals
Sambals are Indonesian sauces. The ingredients vary wildly depending on what kind of Sambal is being made, but chile is common in many of them, and thus they tend to have a hot flavour. Not all, though,are incredibly hot. Mild ones include Sambal Oelek and Sambal Manis. A Sambal can be as simple as a…
Sambi-Zu Sauce
Sambi-Zu Sauce is a Japanese sauce made from rice vinegar, soy sauce and dashi (Japanese soup stock.) Sometimes, mirin and fresh finely-chopped ginger root are added as well. The sauce is boiled briefly, then let cool.
Sanbai-Zu Sauce
Sanbai-Zu Sauce is a variation on Japanese Amazu Sauce. To 1 cup (8 oz / 250 ml) of Amazu Sauce, you add 4 tablespoons of prepared dashi, and 1 tablespoon of soy sauce. It is used as a dipping sauce for crab or mackerel.
Sauce Apples
Sauce apples are those apples deemed by cooks and home canners to be varieties which perform well when used to make applesauce. You can boil almost any apple down into a sauce, if you cook it long enough. However, the best sauce apples are those that have a soft enough flesh to break down with…
Sauce Bigarade
Sauce Bigarade is a classic French sauce which features the flavour of bitter orange. It is one of the few French sauces which can be classed as sweet and sour. The sharpness of the bitter orange cuts through both the sweetness of the sauce, and any fatty taste of the meat (typically duck) it is…
Sauce Diane
Sauce Diane is not the same as the sauce that is produced in making Steak Diane. Larousse Gastronomique (1988 edition) refers to it as a cream sauce flavoured with peppercorns and truffles. Escoffier in his Guide Culinaire, 1907, calls for cream, Sauce Poivrade, truffle, hard-boiled egg white, and says the sauce is for venison. In…
Sauce Maltaise
Sauce Maltaise is a French sauce. It consists of Hollandaise Sauce, in which orange juice is used instead of lemon juice. One of Malta’s food specialties is the blood oranges that are grown there.
Sauce Whisks
Sauce whisks have closely-spaced tines. They are used for heavier sauces and light batters, but they are not strong enough for doughs. They will eliminate lumps, while introducing some air.
Sauces
Sauces © Denzil Green A sauce is a seasoned liquid used as an ingredient and dishes, and as a condiment. As a condiment, it may be applied just before serving, or set at the table for a diner to apply him or herself. Sauces can be thin, thick or semi-solid. An example of a semi-solid…
Seasoned Rice Vinegar
Seasoned Rice Vinegar is a ready-made version of what the Japanese call “Sushi-zu” (sushi vinegar: see separate entry.) It is a vinegar made from sake, and flavoured for you with salt and sugar. It is used for Japanese salads, and to flavour rice for sushi. Some purists prefer to always mix this combination up themselves….
Sherry Vinegar
Sherry Vinegar is a vinegar made from a blend of wines from Palomino Fino grapes. It is aged for a minimum of six years in wooden barrels that previously held sherry. The barrels are arranged in tiers, with the oldest vinegar being in the bottom row and the youngest vinegar being in the barrels on…
Soubise Sauce
Soubise Sauce is a white sauce in classical French cooking that is mildly onion-flavoured. It can be used on grilled meat or fish, or served with poultry dishes. It is based on Béchamel sauce (aka White Sauce.) Cooking Tips Make up 2 cups (1 pint / 500ml) of béchamel sauce. Set aside. Put 1/4 cup…