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Fiery Chile And Shallot Relish / Sambal Chobek |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Fiery Chile And Shallot Relish / Sambal Chobek recipe on the web!!INDONESIA This relish (or sambal, as it is called in Indonesia) features an incendiary blend of shallots and red chiles. Chobek is a black lava-stone mortar and pestle traditionally used to grind the ingredients for sambals in Java. There are lots of options for chiles: red jalapeños or serranos, bird peppers or tabasco peppers. I’ve given a range to suit every degree of heat tolerance. (An Indonesian would use the full 15). You’ll need to know about one offbeat ingredient: shrimp paste. Called trasi in Indonesia and belacan in Malaysia, it’s a malodorous purple-brown paste of ground, salted, fermented shrimp. It tastes a lot better than it smells. If unavailable, you could use a few drops of Asian fish sauce or omit it entirely. ___ tsp shrimp paste (optional) _ to 15 fresh red chiles, stemmed and thinly sliced _ shallots, coarsely chopped ___ c lime juice, fresh, or more to taste _ tbs salt, or more to taste 1. Roll the shrimp paste (if using) into a ball and place it on the end of a fork or skewer. Hold it over a live flame (either a barbecue grill or gas burner) until lightly toasted and very aromatic, 2 to 4 minutes. Alternatively, place the shrimp paste on a square of aluminum foil and roast it under the broiler. 2. Combine the shrimp paste, chiles, shallots, 2/3 cup lime juice, and 1 tablespoon salt in a mini chopper, food processor, or blender, and blend to a coarse paste. Correct the seasoning, adding lime juice or salt; the sambal should be very spicy. Sambal chobek will keep, tightly covered in the refrigerator, for up to 3 days. Makes about 1 cup; enough to serve 4 to 6 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Georgian Pickles Carrot And Pineapple Escabeche Pickled Onions / Cebollita Pickled Vegetables / Encurtido Penang Shallot Relish / Chung Gao Jai Onion-Cilantro Relish Fiery Chile And Shallot Relish / Sambal Chobek Moroccan Shallot Relish Onion Relish With Pomegranate Molasses Guyanese Mango Fire Relish Pineapple Achar Mixed Vegetable Achar Mango Achar Lemongrass Sambal Tomato Peanut Sambal / Sambal Achan Moroccan Tomato Jam1 Pineapple Chutney Oaxacan-Style Guacamole Argentinian Tomato Salsa / Salsa Criolla Grilled Habanero Salsa Grilled Pineapple Salsa Smoky Apple-Banana Salsa Mango-Mint Salsa Dog's Nose Salsa / Nni Pec Pineapple Raita Tomato-Cucumber Raita Your Basic Slaw Shogun Slaw Haitian Slaw / Pikliz |
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