Indonesian Sambal Sauce Food
INDONESIAN SAMBAL SAUCE
This sauce is really hot, but the sweetness plays off the heat very well. Use as a general condiment like Thai Sriracha sauce.
Provided by profken
Categories Sauces
Time 25m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients in a blender.
- Blend at high speed until ingredients are well chopped and blended.
- Pour mixture into a saucepan and bring to a boil, stirring frequently.
- Reduce heat and simmer, stirring frequently, until sauce is reduced by half, around 10-15 minutes. Sauce should be thick and uniform.
- Pour into a bowl and cool to room temperature.
- Enjoy!
Nutrition Facts : Calories 490.7, Fat 1.8, SaturatedFat 0.3, Sodium 3132.2, Carbohydrate 123, Fiber 9.1, Sugar 104.8, Protein 4.4
CHICKEN SAMBAL
Provided by Valerie Bertinelli
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the basmati rice: Melt the butter in a saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt and some pepper. Increase the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and cook until the liquid has been absorbed, about 12 minutes.
- Remove from the heat and let stand, covered, for 3 minutes. Stir in the cilantro and season with salt and pepper.
- For the chicken sambal: Whisk together the ponzu, sambal, brown sugar and fish sauce in a small bowl. Set aside.
- Sprinkle the chicken breasts and thighs liberally with salt and pepper on both sides.
- Heat the coconut oil in a large Dutch oven over medium-high heat. In two batches, add the chicken, skin-side down, and sear until golden brown, about 6 minutes; flip and sear on the reverse side, another 2 minutes. Transfer the chicken to a plate.
- Reduce the heat to medium and stir in the onions, garlic, lemongrass and galangal. Saute until the onions have softened and the garlic, lemongrass and galangal are lightly toasted, 5 minutes. Add the crushed tomatoes and the sambal mixture; bring to a boil, then reduce the heat to a simmer. Return the chicken to the pot, skin-side up, and simmer for 20 minutes to finish cooking through.
- Serve over the rice, garnished with lime wedges, scallions and cilantro.
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