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Rp. 50.000
Relishin the Spice
CONTENTS www.savourdelight.id | MARCH 2024 5 Loving Leftovers No waste left behind! Get creative in the kitchen and cook effortless eats 16 Worth-While Warungs Explore expert Rinrin’s endorsement on local kitchens around town in our exclusive interview with her 24 A Spotlight on Spice Bringing you recipes to start your flavourful journey with spice 32 Mama’s Recipes Sharing our favourite comfort foods from our favourite person 40 Your Kitchen Creations Our community’s collection of culinary ideas, tips, tricks and techniques written, tested and proved by you 59 Street Food Stars Showcasing talent and the hard-work of underappreciated culinary artisans 75 Sweet Surrender Join us in indulging in Indonesian desserts without apology like theres no tomorrow
A Spotlight on Spice
BY REI ADRIA24
As a kid, whenever I saw my older brother stuff his face with a striking red sauce and a side of chicken, my face would sink into my skull and I would wrinkle my nose to shut my nostrils from the overpowering, pungent aroma that punched my nose. Now, whenever I see my brother enjoy that vibrant scarlet red, all my sensations tingle and spark, drawing me towards it like a trance. Because once you try life with spice, nothing else can suffice.
Historians can attest to that! Between preservatives, medical practices, tools that elevate flavour, or a status symbol, its functions was what popularized them globally.
As Europe and Asia created a boom in the demand for spices in the 15th century, Indonesia became a successful supplier. Known for its wealth, diversity, and abundance of quality spices grown from their rich and fertile soils, Indonesia’s spices had overcame the seven seas to enter the international markets and make their contribution in propelling the development of the contemporary economic world.
Chilli or better known as ‘sambal’ by locals can be found in every Indonesian dish that’s served. From meats of poultry and pig to vegetable greens, spice is a popular friend amongst all. In Bali, the island’s foodies can direct you to restaurants with the most finger-licking good sambal or you could wash your ingredients, open a window and prepare yourself for the robust smell that will entice everyone in your household as I’ll show you how to make the top 3 most reccomended sambal so intense, yet so simple, that will bring you down to joyful tears.
Sambal Matah :
10 shallot
12 bird’s eye chilies
1 lime leaf
1 lemongrass stalk (whites only)
4 tablespoons coconut oil
1 lime Salt
Powdered mushroom stock
1. Thinly slice all ingredients
2. Add onions and chili into a bowl, add and squirt lime juice
3. Sprinkle a pinch of salt and powdered mushroom stock, then stir well and add coconut oil
Sambal Cabe Ijo :
20g large green chilies
30g curly green chilies
50g green cayenne pepper
5 shallots
3 cloves of garlic
1 medium green tomato
2 orange leaves
1/2 tsp sugar
1 tsp salt
1/2 a lime
150ml cooking oil
1. Blend the spices, green chilies, shallots and garlic, in a mortar
2. Heat oil in a pan, saute the ground spices and all ingredients
3. When it starts to boil, add sugar and salt to taste.
Sambal Terasi :
150g curly red chilies
75g red cayenne peppers
3 large red chilies
3 cloves of garlic
10 shallots
1 red tomato
Grilled shrimp paste
Salt Brown sugar
100ml Cooking oil
1. Purée ingredients with blender or your ulekan, add 50ml of water
2. Heat oil in a frying pan
3. Saute the chilli sauce, adding sugar, salt and seasoning accordingly
4. Cook until water is reduced
harethefoodyouspice u p
withsambal S
