Brunei - Sweet Chili Sauce (Sambal Kecap)

Sweet Chili Sauce  

(Sambal Kecap)

Ingredients

-       5 red chilies, sliced

-       4 small shallots, peeled and sliced

-       4 Tbs. sweet soy sauce

-       1 tsp. lime juice

Directions

Mix all ingredients well and ready to serve...easy, huh?

Brunei - Soto Chili Sauce (Sambal Soto)

Soto Chili Sauce 

(Sambal Soto)

Ingredients

-       6 red chilies, boiled

-       10 bird's eye chilies, boiled

-       1 clove garlic, fried

-       3 candlenuts, fried

-       salt to taste

-       a pinch of sugar

-       lime juice

Directions

-       Grind/pound the red chilies, bird's eye chilies, garlic and candlenuts together until it forms a paste.

-       Add the salt and sugar.

-       Last, add 3 Tbs. water aand limejuice to taste. Serve

Note: Keeps up to 1 week or longer if refrigerated.

Brunei - Shallot Chili Sauce (Sambal Bawang)

Shallot Chili Sauce 

(Sambal Bawang)

Ingredients

-       20 shallots, peeled and sliced

-       12 red chilies, seeded and sliced (be cautious!)

-       8 cloves garlic, peeled and sliced

-       1 tsp. salt

-       1 Tbs. dried shrimp paste (terasi), toasted

-       1 Tbs. lime juice

-       1 cup oil

Directions

-       Heat oil over medium high heat.

-       Sauté all ingredients except for the lime juice for approximately 2-3 minutes.

-       Cool, then add the lime juice.

Note: Keeps up to 1 week or longer if refrigerated.

Brunei - Dried Shrimp Chili Sauce (Sambal Terasi)

Dried Shrimp Chili Sauce  

(Sambal Terasi)

Ingredients

-       15 red chilies, sliced and seeded

-       2 Tbs. dried shrimp paste

-       2 medium-sized tomato, chopped

-       2 small shallots, peeled and sliced

-       2 cloves garlic, peeled and bruised

-       2 Tbs. oil

-       1 tsp. sugar

-       1 Tbs. salt

-       1 Tbs. lime juice

Instructions

-       Heat oil over medium heat and sauté the first five ingredients for approximately 2-3 minutes.

-       With a mortar and a pestle, grind the sautéd ingredients along with the rest of the ingredients.

Note: Keeps up to 1 week or longer if refrigerated

Brunei - Bajak Chili Sauce (Sambal Bajak)

Bajak Chili Sauce 

(Sambal Bajak)

Ingredients

-       8 red chilies, seeded and sliced

-       1 tsp. dried shrimp paste (terasi), toasted

-       ¼ tsp. grated nutmeg

-       3 cloves garlic, peeled and sliced

-       6 shallots, peeled and sliced

-       1 tsp. salt

-       1½ tsp. chopped palm sugar

-       2 Tbs. oil

-       2 salam leaves

-       2 stalks lemongrass, bruised

-       ½ inch galangal (laos), peeled and sliced

-       4 Tbs. tamarind juice

Directions

-       Grind with a mortar and pestle or blend the first 7 ingredients very finely.

-       Heat the oil over medium high heat.

-       Sauté the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.

-       Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.

-       Remove salam leaves, lemongrass and galangal before serving.

Note: Keeps up to 1 week or longer