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| 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.
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| The process of making the spicy tomato sauce is traditionally |
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| one of the spicy tomato sauce-making ingredients: shrimp paste |
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| wide range of spicy tomato sauce-making ingredients: Chili, tomato, red onion, garlic |
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| The process of making the spicy tomato sauce is fried |
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| Spice Tomato Sauce |
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| Spice Tomato Sauce |
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| Spice Tomato Sauce |
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| Spice Tomato Sauce |
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| 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.
- 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.
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