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CONTENTS www.savourdelight.id | MARCH 2024

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Loving Leftovers

No waste left behind! Get creative in the kitchen and cook effortless eats

Worth-While Warungs Explore expert Rinrin’s endorsement on local kitchens around town in our exclusive interview with her

A Spotlight on Spice Bringing you recipes to start your flavourful journey with spice

Mama’s Recipes Sharing our favourite comfort foods from our favourite person

Your Kitchen Creations Our community’s collection of culinary ideas, tips, tricks and techniques written, tested and proved by you

Street Food Stars Showcasing talent and the hard-work of underappreciated culinary artisans

Sweet Surrender Join us in indulging in Indonesian desserts without apology like theres no tomorrow

A Spotlight

on Spice

BY REI ADRIA

24

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.

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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