Sambal Belut, a fiery and flavorful Indonesian chili paste, is not for the faint of heart! Made with tender eel and a symphony of aromatic spices, this sambal packs a punch that will tantalize your taste buds. Originating from Indonesia’s rich culinary landscape, Sambal Belut is a testament to the country’s love affair with bold flavors and fiery chilies.
Intrigued? Let’s dive into the heart of this recipe and uncover the secrets to crafting your own jar of this Indonesian delicacy.
Ingredients:
Main Ingredients:
- 200g Eel, cleaned and gutted
- 100g Shallots, finely chopped
- 50g Garlic, finely chopped
- 20g Red Chilies, stemmed and roughly chopped (adjust to taste)
- 10g Bird’s Eye Chilies, stemmed and roughly chopped (adjust to taste)
Flavor Enhancers:
- 2 tbsp Tomato Paste
- 1 tbsp Tamarind Pulp, soaked in warm water and strained
- 1 tsp Shrimp Paste, toasted
- 1 tsp Salt (adjust to taste)
- 1 tsp Sugar (adjust to taste)
- 50ml Water
Optional Garnish:
- Fried Shallots
- Fresh Cilantro, chopped
Equipment:
- Large Frying Pan
- Mortar and Pestle or Food Processor
- Small Bowl
- Jar for Storage
Sambal Belut Ingredients
Step-by-Step Instructions:
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Prepare the Eel: Clean and gut the eel thoroughly. Pat it dry with paper towels. Cut the eel into bite-sized pieces.
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Sauté the Aromatics: Heat oil in a large frying pan over medium heat. Sauté shallots, garlic, red chilies, and bird’s eye chilies until fragrant and softened.
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Add the Eel: Add the eel pieces to the pan and cook until they turn opaque and slightly crispy.
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Blend into a Paste: Remove the contents of the pan and transfer them to a mortar and pestle or a food processor. Grind or blend until a smooth paste is formed.
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Simmer for Depth: Return the paste to the pan and add tomato paste, tamarind pulp, shrimp paste, salt, sugar, and water. Stir well and bring to a simmer. Cook for about 10-15 minutes, stirring occasionally, until the sambal thickens and the flavors meld.
Tips and Tricks:
- Choosing Your Chilies: For a milder sambal, remove the seeds from the chilies before grinding.
- Tamarind Substitute: If you can’t find tamarind pulp, you can substitute it with lime juice for a tangy kick.
- Spice Level: Remember, you can always adjust the spiciness by adding more or fewer chilies according to your preference.
- Shrimp Paste Power: Toasting the shrimp paste before adding it to the sambal enhances its aroma and adds a depth of flavor.
Serving Suggestions:
- Classic Accompaniment: Sambal Belut is traditionally served as a condiment with steamed rice, grilled fish, or chicken.
- Versatile Dip: It also pairs wonderfully as a dipping sauce for fried tofu, tempeh, or even spring rolls.
Sambal Belut Serving Suggestion
Storage:
Store your homemade Sambal Belut in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
This recipe for Sambal Belut is a journey into the heart of Indonesian cuisine. With its bold flavors and fiery kick, this sambal is sure to become a staple in your culinary repertoire. So, gather your ingredients, don your apron, and embark on this flavorful adventure!
Do you have any other secret ingredients or serving suggestions for Sambal Belut? Share them in the comments below! Don’t forget to explore our website for more delicious and easy-to-follow recipes.
