Spicy shrimp paste chilli sauce is the most popular. If you want to make the sambal terasi, follow these handy tips.

True to its name, shrimp paste, Sambal chilli is with chillies and shrimp paste. Although simple, this sauce needs to be made carefully so that it tastes delicious. Few things in this shrimp paste chilli sauce creation steps you need to take note.

Chilli

Chilli shrimp paste chilli sauce main ingredients so. Use fresh chillies, because it contains a lot of water. Instead of chilli that is already dry or half foul aroma pungent acidic.

Dispose of stalk chilli and wash it clean and then drain. We recommend using the curly red chillies with a blend of cayenne pepper red spicy sambal results for sting. If it does not like the taste of spicy seared cabenya, cored,

Paste

the second and very important Ingredient was shrimp paste. Use good-quality shrimp paste. Prawn shrimp paste from Lombok, Bangka or Sidoarjo including good quality. Steamed or grilled shrimp paste on ataas coals until aroma is fragrant and ripe. A nice shrimp paste would the fragrant seafood is fresh and flavorful. Their texture will be soft and break down when cooked.

Delicious

Sambal cobek should be made by way of smoothing with a pestle. Good pestle wood, stone or clay. Don't wear a food processor or blender. Smoothing of chilli pepper pestle would erode by up to jusnya all out. Juice and chillies finely will blend with the shrimp paste so that it feels more luscious.

If processed electronically with tools, chili will only tercincang only. Chilli juice will not come out. Use the pestle which is somewhat concave with a stable ulekan and tasty gripped so that the process of smoothing can be maximum. Don't forget to clean the pestle and ulekan before use.