Brunei - Sambal Dabo Lilang

Sambal Dabo Lilang

Ingredients

-       1 md Onion, cut into -thin strips

-       1 sm Tomato (ripe), -cut into small cubes

-       1 t Basil (fresh), -chopped fine

-       1 Lime rind, chopped -into tiny pieces

-       1/4 c Lime juice (fresh)

-       1 sm Hot red chili (fresh), -stemmed, seeded, cut -into thin strips

-       1 sm Hot green chili (fresh), -stemmed, seeded, cut -into thin strips

Directions

Mix all of the ingredients together in a bowl. Let it sit for several hours, stirring occasionally.

Brunei - Sweet Soy Sauce (Kecap Manis)

Sweet Soy Sauce 

(Kecap Manis)

Ingredients

-       2½ cups sugar

-       2¾ cups Chinese dark soy sauce

-       3 cloves garlic, cracked

-       ½ tsp. star anise pods

-       2 salam (Indian Bay) leaves

-       2 pieces laos (galanggal)

-       ½ cup water

Directions

-       Carmelize the sugar in a saucepan over low heat, stirring frequently.

-       When the sugar has melted, add the soy sauce and all the other ingredients.

-       Bring to a boil, and stir until the sugar has dissolved completely.

-       Cook over low heat for 10 minutes.

-       All this somewhat-thickened syrup to cool.

-       Before pouring it into one or more bottles, you have the choice of straining the sauce or not.

-       Sweet soy sauce could last for several months if refrigerated.

Makes approximately 2-3 cups.

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 - Aubergine Sauce (Sambal Terong)

Aubergine Sauce 

(Sambal Terong)

Yield: 6 servings

Ingredients

-       2 sm Aubergines

-       1 lg Spanish onion

-       4 Cloves garlic

-       1 tb Vegetable oil

-       2 ts Chilli powder

-       1 sl Terasi

-       1 ts Brown sugar

-       2 lg Tomatoes

Directions

-       Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry.

-       Cut up the tomatoes and remove the seeds.

-       Crush the terasi and garlic together.

-       Slice the onion thinly, and fry until slightly brown.

-       Add the garlic and terasi, the sugar and the chilli powder.

-       Put in the aubergine, and mix well.

-       Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes.

-       Taste, and add salt if necessary.

-       Then put the mixture into a pudding basin and steam it for 20 minutes.

If you want this relish to be really hot--spicy hot--then take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming.

This is a relish which can be used hot or cold.

Brunei - Sambal Oelek

Sambal Oelek

Ingredients

-       1 Dozen red chillies

-       1/2 t Shrimp paste

-       1/2 t Salt

-       1 T Tamarind juice

Directions

-       Pound chillies, shrimp paste and salt together in a mortar.

-       Stir in tamarind juice.

-       Alternatively, blend all ingredients in a blender.

** This mixture is an ingredient used in most Indonesian dishes. It can be kept in the refrigerator for several weeks.

Brunei - Peanut Sauce (Sambal Kacang)

Peanut Sauce 

(Sambal Kacang)

Ingredients

-       3 cups deep-fried peanuts

-       4 cloves garlic, peeled and bruised

-       12 bird's eye chilies, sliced

-       3 inches kencur (like galangal), peeled and choped

-       3 kaffir lime leaves

-       ½ cup sweet soy sauce

-       2 tsp. salt

-       6 cups water

-       1 Tbs. lime juice

Instructions

-       Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine.

-       Put all ingredients in a pan except the lime juice.

-       Simmer over very low heat for approximately 1 hour, stirring to prevent sticking.

-       Stir in lime juice just before use.

Note: Peanut sauce is used for variety of Indonesian Meat Dishes, such as Mixed Vegetables with Peanut Sauce (Gado-Gado), Fresh Salad with Peanut Sauce (Keredok), Chicken Satay (Sate Ayam), etc.

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

Brunei - Salad with Spicy Peanut Sauce

Salad with Spicy Peanut Sauce

Ingredients

FOR THE SALAD

-       3 tb Vegetable oil

-       Salt to taste

-       1 lb Firm tofu; patted dry -- and cut into 1/4" cubes

-       2 sm Potatoes; boiled -- cut into bite-size wedges

-       1/2 lb Fresh spinach; cleaned -- steamed, and chopped

-       1/2 sm Head green cabbage; shredded -- and lightly steamed

-       1/2 lb Mung bean sprouts -- washed thoroughly

FOR THE DRESSING

-       4 Garlic cloves

-       1/4 c Roasted peanuts

-       5 ts Soy sauce or tamari

-       3 tb Lime or lemon juice

-       4 ts Brown sugar

-       1/4 ts Cayenne pepper

-       2 tb Water

Directions (Preparation time: 1 hour)

-       Heat the oil and salt in a medium frying pan over medium heat.

-       Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes.

-       Remove with a slotted spoon and drain on a paper towel.

-       Arrange the bean curd, potatoes, spinach, and cabbage on individual plates.

-       Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth. If the dressing seems too thick, add another teaspoon of water.

-       Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately.