How to Make Matches Sauce (Korek)

Matches Sauce (Korek)

"Matches Sauce" are a mix of Indonesian-style kitchen spices dominated the Cayenne Pepper, how unique that is by any memeasaknya way in using new uleg. The Spicy sensation of "HOT" with the distinctive flavour is the result of a sense of refined hand this Java.

Sauce match is one of the community's favorite condiment usually puts a nutty taste that there is no tara. Sambal is usually made by menguleknya above cobek. Yes, well-known not only in modern times, but this sauce is enough popular since ancient times. Though without a side dish that is delicious, you too can feel the sensations of spicy sambal matches only with menyandingkannya with a warm plate of rice. In fact, there was also a reckless eat it only with a capital of fried foods and crackers only. Can imagine how a sense of spiciness while sticking on the tongue? If you are curious how to make it, check out the spiciness sticks of condiment recipes there is no tara is.

Sauce is sauce typically made from a variety of chili peppers and secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, sugar, lime juice, and rice vinegar or other vinegars.

Galery Image 

Matches Sauce (Korek)

matches sauces in the manufacturing process

Matches Sauce (Korek)

Matches Sauce (Korek)

Various recipes of sambals usually are served as hot and spicy condiments for dishes such as ikan bakar (grilled fish), ikan goreng (fried fish), ayam goreng (fried chicken), and soto. Sauce is an Indonesian loan-word of Javanese origin Sauce

Reminded of past memories that are full of happiness and canda laughter ria. grew up in the village and I grew up eating chili and currently still have the habit of using this marinade when I eat Asian cuisine (especially Indonesia cuisine).

description Sauce according to wikipedia:

Chilli-based chili sauce is typically used as a condiment. Condiment popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through the Javanese influence. It is usually made from a wide variety of chilies and sometimes substitute fresh chillies. This can be a very ' Spicy ' for the uninitiated. Some ready-made sauce available on the market of exotic foods or gourmet Departments in supermarkets in many countries.

The West has just put chilli in their cuisine. The most popular of which are used in food TV network and by the famous chef is  Oelek Sauce. Oelek means grinding or pounding. According to Wiki: Oelek is the spelling of the modern spelling in the Netherlands has become simply ulek; both have the same pronunciation. Ulek is a special tool that comes from General Indonesia village kitchen stone basalt is still everywhere in the kitchen, especially in Java.


Materials needed to make the match: sambal

Red chilies 8 pieces
Cayenne Pepper 6 pieces green
Red Onion 2 cloves
Garlic 2 cloves
1 tbsp sugar
Salt 1 tsp
2 tbsp cooking oil

How to make a steady sticks and sambal spicy:

The first step if you want to try your recipe sauce spicy sticks, you can prepare all the materials needed to make a sauce for chili sauce flavors that later it was said so cetar formations can you feel.
Next, wash the chilies and onions and mashed to fine. Don't forget to add other ingredients such as sugar and salt when you menumbuknya.
Then, you can heat the oil and fry the sticks until the sauce ingredients it smells fragrant and nose piercing. Remove and drain.
Sambal spicy sticks ready for serving.

Once you know the ingredients and how to make spicy matches, surely you can hardly wait to practice immediately in the kitchen of your House. So the more exciting, you can invite family members, friends, or relatives to enjoy your sticks of sambal. You too can menyandingkannya with fried fish if you want to make the sauce matches as a menu when the family get-together. Do not forget to prepare the drink because of the spiciness will make consumer demand tears. Good luck with your match spicy sambal recipe Yes!

Please see the video the making of Spice Matches Sauce

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How To Make Spice Tomato Sauce

Spice Tomato Sauce

Reminded of past memories that are full of happiness and canda laughter ria. grew up in the village and I grew up eating chili and currently still have the habit of using this marinade when I eat Asian cuisine (especially Indonesia cuisine). Basically, such as using a pasta sauce in the u.s. or in France, Indonesia fed chilli sauce with everything this brings a flavour.

description Sauce according to wikipedia:

Chilli-based chili sauce is typically used as a condiment. Condiment popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through the Javanese influence. It is usually made from a wide variety of chilies and sometimes substitute fresh chillies. This can be a very ' Spicy ' for the uninitiated. Some ready-made sauce available on the market of exotic foods or gourmet Departments in supermarkets in many countries.

The West has just put chilli in their cuisine. The most popular of which are used in food TV network and by the famous chef is  Oelek Sauce. Oelek means grinding or pounding. According to Wiki: Oelek is the spelling of the modern spelling in the Netherlands has become simply ulek; both have the same pronunciation. Ulek is a special tool that comes from General Indonesia village kitchen stone basalt is still everywhere in the kitchen, especially in Java.

Galery Image

The process of making the spicy tomato sauce is traditionally

one of the spicy tomato sauce-making ingredients: shrimp paste

wide range of spicy tomato sauce-making ingredients: Chili, tomato, red onion, garlic

The process of making the spicy tomato sauce is fried

Spice Tomato Sauce

Spice Tomato Sauce

Spice Tomato Sauce

Spice Tomato Sauce

Spice Tomato Sauce with tempeh fried spinach

There are all kinds of sauces and this blog is only talking about one of the varieties, the vegetarian kind: sauce tomato (with tomatoes).  The basic ingredients of sauces are fresh hot red or green chillies, shallots, garlic, salt, and something sour like lime, lemon, tamarind, or vinegar and something sweet may be added, too.  Then, other ingredients are added to it which can be several vegetarian ingredients such as small eggplants, watercress, nuts, or fruit OR non-vegetarian ingredients such as shrimp, anchovies, or meat.  For example, I  blogged about Sauce 'Shripmp ('Shrimp' Chili Paste) in the past (without the real shrimp, of course, but I added dulse flakes or nori flakes to create the 'seafoody' flavor).

Oelek Sauce is vegetarian but this is not the most popular kind in Indonesia.  The most popular sauce Java is Paste Sauce or  Bajak Sauce .  Those contain terasi/belachan or shrimp paste.  If you are a vegetarian and would like to buy a bottle of sauce in an Asian market, please check the label for shrimp paste or anchovies first.


I love making my own sauce instead of buying a bottle from the Asian market because it tastes better home made.  DH also prefers my home made sauce instead of the bottled  Oelek Sauce.  I also don't have to worry about reading the label to find out if the sauce is vegetarian or not.  Also, to be honest, I admit that I cannot eat HOT or EXTREMELY SPICY sauce anymore.  The level of heat that I can take has reduced after years living in the US.  By making my own sauce, I can control how many chili I can put into the sauce.  Therefore, the recipe below is not that hot.  I added New Mexico or California Chili to retain the red hot color but they reduce the heat level.  It looks red and hot but it is not.    It is a little bit on the sweet side also because of the ripe tomatoes, New Mexico chili,  and dark palm sugar.


Spice Tomato Sauce 

2 cups chopped ripe tomatoes (about 2 to 3 tomatoes)
3 Dry New Mexico or California Chili
5 red Thai Peppers or Bird's Eye Chili  (add more to raise the heat level)
6 shallots, peeled
12 garlic cloves, peeled
1 tsp. salt
2 tsp. canola oil
2 Tbsp. palm sugar or dark brown sugar
1/2 inch cube tamarind pulp or juice of 1 small lime
1/8 tsp. white pepper
1 tsp. white miso (optional)

• Remove the stems and seeds from the New Mexico or California chillies and then soak them in hot water.  Put a bowl on top to push down the chilis  (tend to float up) into the hot water so that they stay immersed.  This will take about 10-15 minutes.  Drain the softened chillies, but reserve the water.
• Soak tamarind pulp into 1/4 hot water, set aside.
• Chop the shallots, garlic, and Thai peppers into 1/4-inch pieces.  Be very careful when chopping Thai Chili by using gloves or wash your hands right away
• Put chili, shallots, garlic, and salt in a mini chopper/food processor or a mortar and pestle.  If using a food processor, use the pulsing method.  The texture needs to be roughly chopped instead of smooth like a paste.  I like using a mortar and pestle  and pound the ingredients since it produces the roughly ground texture(ulek).  However, a food processor with pulsing method gives generally the same texture.

• Using a wok or frying pan, on a medium heat, stir fry the ground chili, shallots, garlic, and salt  mixture with the canola oil.  Keep stirring the ingredients for about 10 minutes.  Be patience with this process since the long stir frying of spices is the key to delicious result.  If the mixture sticks to the pan, add a little of the reserved chili soaking water (not too much that the mixture is soupy).
• Add the chopped tomatoes, again, stir fry for about 10 minutes until tomatoes are disintegrated.  Add just a little chili soaking water if the mixture sticks to the pan.

Add palm sugar/brown sugar, soften tamarind pulp (check seeds and remove) and the tamarind soaking water OR juice of 1small lime, and white pepper.  Combine and stir fry 5 more minutes until the mixture is thickened.  Taste for more salt if necessary.

• Turn off heat and add the optional white miso.  The miso adds the fermented taste to sauce.  It adds more umami to the sauce too.  Combine thoroughly.  Keep refridgerated for a week in a jar.
• Sauce tomat is good to eat accompanying dry meals meaning a combination of fresh raw vegetables such as fresh sliced cucumbers, sliced tomatoes, raw green beans,  raw cabbage wedges, lettuce pieces, etc. and steamed rice (nasi) plus some kind of  fried food such as fried tempeh, fried tofu, or traditionally fried meat or fish.    Eating raw vegetables with sauce and rice is called lalapan or nasi lalapan.  Then,  fried food is added to it.  The idea is to dip the fried food or fresh veggie into the sauce and then eat it with the steamed rice.  I served lalapan (with raw fresh veggies) with Nasi Gudeg as a dry meal in the previous blog.  DH loves lalapan with my fresh tomato. sauce   He is an American born who learned to enjoy Indonesian meals.

Please see the video the making of Spice Tomato Sauce

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How To Make Paste Sauce

Paste Sauce

The recipe Makes a tasty and simple Paste Sauce

The recipe Makes a tasty and simple chili Bean Paste – Sauce chilli paste is one which normally serve as the cocolan good fried tofu or tempeh goreng. Sauce paste has a flavor that is delicious and spicy, but very fit with our tongues. Process and makes it very easy and simple so that you too can make it at home with the sauce ingredients easily obtainable. Sauce is a tebuar chili paste from raw material mixed with Chili paste, which is why this is called sauce chilli paste. Petis is indeed already a very famous dipula Java, but there are still many among you who do not know if it can be made into paste sauce which is very tasty to cocolan fried foods. Other foods which are usually combined with petis e.g. cingur kupat and know that it felt became more petis coveted by everyone. For those of you who are still curious with this paste sauce, lest's we watch the process and how to make it.

Galery Image

Paste Sauce

Paste Sauce With young mango slices

Paste Sauce

Paste Sauce

Paste Sauce in packaging

Sauce is a sauce made from petis chilli, peanuts and shrimp paste. Sauce this one does a lot of her fans. indigenous people from the start (indonesia) as well as those of Foreign Affairs, State of malaysia was sauce paste is very familiar and favored by the citizens there. Indigenous people (indonesia) are mostly housewives can already make a wide range of types of sauce including sauce chilli paste to paste is simple and spicy menu of typical community. Sauce paste is perfect to complement Your rice friend. Definitely add a favour.


Chilli Paste Ingredients Cirebon:
4 pieces of red chilli
1 red cayenne pepper fruit
3 cloves garlic
25 grams of ground nuts FRY
1 teaspoon salt
1 teaspoon granulated sugar
4 tablespoons shrimp paste
1 teaspoon lemon juice limes
2 teaspoons kecap manis
75 ml water

How To Make Chili Bean Paste Cirebon:
Red pepper puree, cayenne pepper, garlic, peanuts, salt, and sugar in a pestle
Add the paste and mashed.
Stir in lemon juice limes and sweet soy sauce. Ulek flat.
Pour a little bit of water while the median diulek.


Another version of the way of making the  paste Sauce

Chilli paste ingredients
Big red chillies 5 pieces
2 red cayenne pepper fruit
4 cloves of garlic
30 Gr. peanuts, fried in
Salt 1 teaspoon
1 teaspoon granulated sugar
Shrimp-5 petis endok packed
3 teaspoons kecap manis
Orange juice limes 2 teaspoons
100 ml water


How to make chili bean paste

Puree of Red chilies, cayenne pepper, garlic, peanuts, salt, and sugar.
input petis udang while frying.
Add the lemon and lime cider sweet soy sauce. Ulek until blended.
Pour water little by little and with a diulek until evenly distributed.
Down in the closed packaging.





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How to make Peanut Sauce

Peanut Sauce

A mixture of chilli with garlic, shallot, sugar, salt, crushed fried peanuts, and water. Usually used as condiments for nasi uduk, ketan, or otak-otak. The simple version only employ cabe rawit chilli, crushed fried peanuts and water.

Indonesia is a country with a million diverse food recipes, food is a favorite of Indonesia and Indonesian people abroad, usually when you eat spring, you always see they (Indonesians) had a recipe with sweet chili sauce, not with this one! peanut is really blend well with a variety of filling materials, the ideals of the taste is very delicious in taste buds his fans and typical scent is very tempting.

Galery Image : 

Peanut Sauce

Peanut Sauce

Peanut Sauce in the bundle

Material Peanut Sauce

Material Peanut Sauce

Chicken Satay with peanut sauce

Peanut was already famous in indonesia even more famous in the world, is the proof of the tourists always enthusiastic with this peanut dishes. Peanut can usually be found in the area of tourism in indonesia, more so in the area of Java island.
usually all the housewives are almost all could make a peanut but tastes vary.


How to make a peanut without preservatives
Sometimes, Sambal peanut we make easy rancid and stale if we do not immediately consume them. well, I have a way to make peanut Sambal that we make not only tasty, but durable!

• Fry peanuts
• all the usual condiments with peanut Sauce, such as garlic, onion, chillies, shrimp paste and galingale, fried it first
• stack smooth nuts and his seasoning
• stir in brown sugar and water (1: 1 comparison) into the frying pan
• Cook until bubbling
• then enter into the mashed beans
• Cook until the water is gone and peanut Sambal became kalis
• Let stand until completely cool
• then enter into the airtight jar and store in the fridge

So, whenever we need a peanut Sambal, they're available



Ingredients:
Stuffing:
4 cloves of sliced red onion tips
4 cloves garlic slice tips
1 tsp turmeric powder
Salt and sugar and pepper
50 g glass noodles to taste (brewed hot water for 3 minutes and drain and small scissors)
3 pieces of carrot slices
Small – small
50 g string beans cut small
50 g peas

Spring Roll skin to taste
Vegetable oil

Peanut:
150 g fried beans in his skin and waste
Cayenne Pepper 5 pieces
Water sparingly
1/2 tsp vinegar or 1 tsp Lime Juice

How to create other versions as an alternative:

Stuffing:
Heat the oil and saute the Onion's red and white input, until aromatic turmeric powder and mix well then the vegetables, stir it evenly and put glass noodles stir evenly while the sample add salt. Sugar and pepper, once cooked set aside and let it cool
While for peanut Sambal:
Fried bean puree and chilies and add water little by little until then while tasting add salt and sugar and give a bit of vinegar or lemon juice limes then stir evenly
The last step is to roll the lumpia spring rolls with skin and fried until cooked. and serve with peanut last

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How To Make Soy Sauce

Soy Sauce

The sweet spicy Sauce Sambal recipe this feels steady it felt fitting, although consumed to complement the dishes between meals (side dish) and the rice but its presence means a lot in this regard for those spicy lovers. Indonesia's own enough soy sauce varies, so please choose which delicious sauce for chili sauce ingredients blend that will create Recipes Info today

Soy Sauce with tomatoes and Chili

Soy Sauce with tomatoes Chili and grilled fish

Soy Sauce with tomatoes and Chili

Soy Sauce

Soy Sauce

Soy Sauce

Soy Sauce with tomatoes chili and tahu tempe

Soy Sauce
Condiment Recipes Soy Sauce
Chilli soy sauce is also highly variable, there is a diulek in its entirety and then labelled the soy sauce but there is also enough with sliced/chopped into chunks all the material. Depending on taste, adjusted what to eat can. .. can to cocolan grilled fish, eating chicken soup and more. Please note only recipes and how to make a spicy sauce here.

Chilli soy sauce ingredients:
5 tablespoons sweet soy sauce
5 pieces red cayenne pepper
4 pieces of green Chilies
3 cloves Shallots
1 plum tomatoes
½ teaspoon lime juice

How To Make Spicy Soy Sauce
Tomato deseeded, cut into pieces
Cayenne pepper, diiiris-iris
Red onion, being
Combine kecap manis, tomato, cayenne pepper and red onion in a bowl
Add the lemon juice, water
Chilli soy sauce is ready to serve in

Easy, quick and practical ... Sambal kecap manis is more palatable when as friends warm a plate of rice and grilled chicken or grilled fish if not there could be also as cocolan fried chicken. Okey ... .... The sweet spicy Sauce Sambal recipe and steady as above can be customized to your needs, either kepedasannya or level the number of portions.

Please see the video the making of chili Soy Sauce

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Citrus Sauce

Raw citrus Sambal originated from East Nusa Tenggara. This sauce using lime green colored young as the main ingredient to bring up the flavor. The flavor of the original raw citrus sambal East Nusa Tenggara is spicy-spicy sour as lemon flavor.

Not only the community of East Nusa Tenggara could try this sauce. You are living in Java, Borneo, Sumatra, Sulawesi and Irian Jaya could try this raw Orange chili sauce to accompany your dinner dishes. Here is a raw Orange condiment recipes Nusa Tenggara Timur

Galery Image Citrus Sauce 

Image : Citrus Sauce With Chili

Image : Citrus Sauce With Orange Lemon

Image : Citrus Sauce With Orange Lemon

Image : material orange

Citrus Sauce ingredients raw (NTT)

6 pieces of cayenne pepper, finely sliced.
3 pieces of lime green, sliced into small dice form.
3 fruit star fruit vegetables raw, thinly sliced.
3 shallots, thinly sliced.
3 sprigs basil leaves, take the leaves.
1 piece green tomatoes mengkal redness, diced.
1 tsp salt.

How To Make Spicy Orange Raw (NTT)

Mix all ingredients, mix well,
 let stand 1/2 hour + until the marinade infuse.
Raw citrus Sauce (NTT) is ready to serve
thinly sliced chillies, shallots, star fruit and vegetable.Set aside.

Peel lemon, fruit flesh coarsely cancang. Set aside.

mix the sliced chillies, shallots, star fruit vegetable withchopped lemon. Press-Press with the back of a spoonso that lemon and star fruit watery vegetables.

give salt and basil leaves time to be served.

Watching video 

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Acid Sauce

GRILLED CHICKEN, FRIED FISH AND OTHER FOOD TO RICE OR CRACKERS EVER NEEDCHILI SAUCE TO ENHANCE THE TASTE. THE MORE SPICY TASTE MORE DELICIOUSAND SCRUMPTIOUS. SOME CONDIMENT RECIPES THERE ARE BELOW:

Spicy sauce certainly is very influential with the number and type of chili sauce used as an ingredient in question. There are no limits on creative and variation in how to makechili sauce, all of which are subject to the tastes and the respective security level in consuming spicy. Aneka sambal recipe this time just using a mix of curly red chiliesand Cayenne because it is very easy to find good in traditional markets and stalls as well as a vegetable round but seasoning blends that are used can make the saucebecomes more specials for everyday meals.

Sauce Anchovies Tart

                                             Image : Sauce tart with salted anchovy

Ingredients:

3 tbsp vegetable oil, for sauteing

2 Kaffir lime leaves

100 g anchovies, remove the large wet head, clean wash

100 ml thick coconut milk from ½ grains of grated coconut

1½ tsp granulated sugar

1 tsp salt

Seasonings, puree:

100 g red pepper

2 cloves garlic, peeled

4 grains of red onion, peeled

1 teaspoon shrimp paste, grilled

sunti acid * 10 pieces)

Complement:

White rice

Fried/grilled fish

How To Make:

Heat oil, Saute seasoning smooth citrus leaves, and saute until aromatic.

Enter wet anchovies, Cook until it changes color and flavor well blended.

Add thick coconut milk, granulated sugar, and salt. Mix well. Cook over low heat untilcoconut milk dries up. Stir well, lift.

Serve with the complement. (f)

* Acid): Type typical Seasonings sunti Aceh made of star fruit wuluh has dried. The black colour is browned. Can be bought in the market for traditional Sunday market. Ifno, can be replaced with star fruit wuluh fresh, though the taste is not as hard acid sunti.

Types of Acid Sauce

Image : Acid Sauce with sweet mango

Image : Acid Sauce With Nut

Image : Acid Sauce With Crab

Image : Acid Sauce With shrimp

Image : Acid Sauce With Chilli

Video making Acid Sauce

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