Sambal à la bu Rudy revisited, No MSG needed!

It's been awhile since my last post, I know!
I just want to update a little, telling the world that i recently made Sambal à la Bu Rudy, a famous condiment made by Ibu (Mrs) Rudy.

Ingredients:

• 50 gram Indonesian bird eyes chilies (cabai rawit - they have pretty colors, green/yellow/orange/red)
• 1 TBS of small shrimp
• 3 shallots thinly sliced
• 4 TBS canola oil 
• 3 tbs chicken stock
• Salt and sugar

Methods:

1. Fry shrimp and chilies together, strain them of oil. Grind using mortar (or blender). Add salt (and sugar if you like it a little sweet)
2. Using the same oil, fry  the shalllots until witter.  
3. Combine the fried shallots and ground chilies.
4. Add chicken stock and continue cooking for around 5 minutes. 
5. Serve (can last more than 3 weeks in the fridge)

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Sambal Udang and Sambal Ikan Tuna Asap (Chili Condiments)

Sambal is a must in Indonesian table. It's a spicy chili condiment, that many people just cannot live without. They just have to eat sambal together with their rice. 

SAMBAL UDANG (Chilies and small fried shrimps condiments)

This is just one of my creations. The inspiration comes from the famous Sambal Ibu Rudy, only sold in Surabaya - East of Java (oh how i wish one day she would blatantly disclose her secret)... I added deep fried small shrimps in my usual coarse sambal (boiled chilies, ground with salt, sugar and add 1 tsb of cooking oil). And it is not bad at all!!!!! 

 SAMBAL IKAN TUNA ASAP (chillies and smoked tuna condiments)

About a month ago, a friend brought Sambal Ikan Roa (roa fish sambal), typically from Manado. And from there, I just cannot forgot the taste of it. I have heard of the sambal before, whenever I went to Manado (a town in the north part of sulawesi) restaurants in Jakarta they 'd sell them in jars or plastic box, but I did not really notice how actually good it tastes.

And this is my version of sambal ikan roa. I dont know where on earth I would find a smoked Roa (flying fish) in Paris. So I replaced it with Thon fumé that I bought in Auchan (french local supermarket). To tell you the truth, it is not the same as sambal ikan roa that my friend brought from Jakarta, but it is not bad either...

Ingredients:

• 100 gr of Thon fumé, grilled and grind.
• 3 tbs of cooking oil
• 2 kaffir limes

Grind the following ingredients:

• red and bird eye chilies (more less, according to your taste)
• 5 shallots
• 1 tsp salt
• 5 tbs of chopped tomatoes

Directions:

1. Heat oil in a pan, saute the ground ingredients. Add the juice.
2. Switch of heat, and add the ground thon.
3. Serve.

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Oseng Teri

Oseng means sauteing in English (or is it in France?), while teri means the small anchovy fish. In the past, I made sambal lada mudo, which is not that different from this one. The recipe is just my creation, and I love the taste of the lemon juice in it.

Ingredients:

• 200 gr deep fried anchovies
• cooking oil
• juice from ½ lemon

Spices:

• 2 shallots sliced
• 2 garlics crushed
• 2 chillies (discard the seeds and the white inside part), sliced thinly
• 2 kaffir limes
• 1 Indonesian bay leaf (omit if you don't have it)
• 1 tsp galanga powder
• 5 cm curcuma root, blend smoothly
• 1 lemon grass crushed

Method:

1. heat oil in a pan and cook the spices until wilt.
2. Add the anchovies, stir well.
3. Add the lemon juice, and stir once again.
4. Serve with steamed rice.

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Telor Penyet

This dish is so F***in easy to be made (sorry, I am in the mood for cheap talk), especially at the end of the month, when our account is closed to minus (on the red zone). So cheap, so easy, and tastes very Indonesian (but Indonesia is far from being cheap, it is my precious). Source is from Masakan Indonesia, Yasaboga, Gramedia.

Telor Penyet (Pressed Eggs)
Ingredients:

• 4 boiled eggs, peeled
• 2 chilies
• 1 tsp shrimp paste
• a pinch of tamarind
• sugar and salt

Methods:

1. Put all of the spices in your mortar, and grind them roughly.
2. Put the eggs on it, and slowly pressed it using the pestle, until they are slightly broken.
3. Serve with Asian Basil.

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Ikan Jambal Sambal Tomat (Dried Salted Fish with Tomato Sambal)

Jambal, if I am not wrong (yeah, I could be misleading sometimes), is a dried salted fish coming from the type of Cod or Morue fish in French. Somewhere in West Java, this is the local supremacy side dish. I remember I passed this region by car with other trainees during my training period in the law faculty, but I don't remember where... We stopped and bought them, because we were seduced by the smell and the abundant quantities of dried salty fish, being displayed by the street hawkers within kilometres long (but I remember at that time, I was not a big fan, but one of us were so into this smelly stuffs so it was her idea that we stopped, actually!).

Now, it becomes one of my favourite dishes in Indonesia. When the chillies strike my tongue, my defence is to eat more rice and no wonder why many Indonesians are overweight :)) No...stop blaming my uncle Ronald Macdonalds for that, blame that tiny picky thing called chilly instead! And the best way to eat sambal with rice is by using our hands. Forget your silver spoons, God gives us not only rock and roll (yea..i love that tube from Kiss!), but also our hand!

INGREDIENTS:

• Dried salted Cod Fish/Morue, soaked in water (I soaked it for more than one day, and I changed the water more than twice, to reduce the saltiness), drain and deep fried until dry, set aside.
• 1 bruised lemon grass
• 1 Indonesian bay leaf
• 2 kaffir lime leaves
• 2 tomatoes, cut in wedges
• 2 tbs of water
• lemon wedges
• cooking oil

Spices, ground Coarsely the following ingredients:

• 2 shallots
• 1 garlic
• 3 red chillies
• 2 green chillies
• 1 tps sugar (optional, I omitted it since I like my sambal not too sweet)

DIRECTIONS:

1. stir fry the spices in a frying pan, and then add the kaffir bay leaves, and the lemon grass. Then add the tomatoes. Stir well, add the water, reduce heat and close the lid of the pan. Let cook for 3 – 5 minutes.
2. Open the lid, add the cod, stir, turn off the fire, and serve immediately by sprinkling lemon juice on the dish.

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Sambal (Lampung) dan Rasa Pedas

Sambal, rasanya kata-kata ini sudah begitu menyatu dengan kehidupan sehari-hari orang Indonesia. Dan kebiasaan makan dengan sambal kita bawa juga di negeri perantauan, dan menularkannya kepada orang-orang terdekat kita, dengan cara mengajarinya bagaimana mencintai jenis masakan yang satu ini.

Suami saya pun sudah ketularan, katanya kalau makan gak ada sambel atau kurang pedes kok kayaknya gimana gitu. Padahal kemaren sempet berantem gara-gara gulai cerimping saya yang kepedesan. Lah pedes gimana sih, kan cabenya cuman empat mas???!!! Tapi iya sih, gak tau kenapa ya, kemaren emang gulai saya itu pedes banget, sampai menegak sebotol air gak cukup buat menghilangkan rasa pedas di lidah. Saya curiga, sereh membuat aroma cabe makin kuat, ditambah aroma jinten, jahe dan merica putih. Jadi sebetulnya cabai bukanlah satu-satunya elemen yang membuat suatu masakan pedas (selain lada yang sudah terkenal pedas), atau mungkin kita yang terlalu kelelahan setelah seharian beraktifitas tanpa istirahat?

Seperti yang sudah saya ceritakan di tulisan saya yang lalu, bahwa saya pencinta sambal terasi. Tapi entah kenapa, saya udah mulai bosen dengan sambal terasi, dan akhir-akhir ini saya lagi malas masak goreng-gorengan, yang memang cocok dimakan dengan sambal terasi. Tau-tau pengen ganti suasana, dan kepengen banget makan sambal Lampung. Iya, dulu waktu tugas sidang ke Lampung, sempetin juga mampir di suatu daerah yang terkenal dengan jualan sambal botolnya, trus, di begitu pulang lagi ke Jakarta, kita rame-rame di kantor, nyocolin gorengan pakai sambal ini, muantuap abiss Tapi saya terus terang lupa loh, rasa sambal ini... Saya cari-cari resepnya di net, kok gak ada yang nampilin sambal lampung ya, sampe bosen googling.

Nah, ternyata, di buku ensiklopedia masakan Asia Tenggara, ada foto sambal botol lampung, dan di fotonya, keliatan deh bagian ingredientsnya. Jadilah, saya tiru, dengan takaran ngarang sendiri....ditambahin tomat, biar kental berwarna berani dan gak terlalu pedas kayak setan (bandingin kalau isinya cabai tok, panas panas!), dan kalau sambal gak berwarna merah menyala kok kayaknya kurang merepresentasikan cabai sebagai bahan dasar utamanya ya? (Padahal sambal hijau padang kan enak juga ya, dasar plin plan!!!!).

Sambal Lampung
Bahan:

• 6 buah cabai iris tipis
• 3 buah tomat ukuran kecil (gak mini tapi loh) dibuang bijinya dipotong-potong
• 2 siung bawang putih geprak
• 1 sdm gula
• 1 sdt garam
• sedikit minyak goreng

Cara:

1. panaskan minyak, tumis bawang sampai harum
2. Masukkan tomat dan cabai, aduk rata, hingga tomat mengeluarkan airnya.
3. masukkan gula, garam dan cuka, masak terus hingga air tomat berkurang.
4. Matikan api, biarkan dingin.
5. Blender halus (kali ini saya tidak ingin menguleknya, saya ingin membuat sambal yang rada cair, yang dimasukkan di botol, biar kesannya sambal beli tuh.... hehehe).

Sambal merah, menyatu seperti warna hatiku yang merah membara, mengingat kampung halaman...dan membara bagai warna cintaku pada... korbanku "yang kemaren kepedesan makan gulai, dan bakal kepedesan lagi setelah makan sambalku ini"...

Gulai Serimping Sumber Persengketaan Kemarin Malam

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