Recipe for Madura Black Chili Sauce, Its Spiciness Makes You Want More Rice

Recipe for Sambal Hitam Madura, Its Spiciness Makes You Want More Rice.

Recipe for Madura Black Chili Sauce, Its Spiciness Makes You Want More Rice

Dream - Sambal is a mandatory side dish for some people. Its unique spicy taste and the variety of spices used make sambal an irreplaceable complement for many Indonesians.

Sambal not only provides spiciness, but also gives a rich taste and aroma to various dishes. Every region in Indonesia has different sambal recipes, with variations in ingredients and levels of spiciness adjusted to local tastes. One of them is sambal ireng madura or black sambal. This sambal is very famous, especially as a companion to Madura-style fried duck.

This sambal has a distinctive dark black color that comes from the use of certain ingredients. If you are planning to make fried duck, don't forget to make the black sambal too, okay.

The translation of the given 'Bahasa' text to 'English' while preserving any HTML tags is as follows: "The way is very easy, you can follow the recipe shared by Chef Martin Natadipraja on Instagram account @martinpraja.\u00a0"

"Ingredients"

- 12 pcs shallots - 7 pcs garlic - 15 pcs curly red chili - 20 pcs bird's eye chili - 1 kencur - 3 ginger - 2 turmeric - 7 pcs candlenut - 2 tsp coriander powder - 3 bruised galangal - 10 pieces of kaffir lime leaves - 1 stalk lemongrass - 5 tbsp tamarind water - 1 tsp mushroom broth - ½ tsp salt - 1 tsp granulated sugar

"Step 1"

Grind shallots, garlic, chili, lesser galangal, ginger, turmeric, and candlenut according to the measurements.

"Step 2"

Heat cooking oil in a pan and sauté the finely ground spices until fragrant. Make sure the heat is low to prevent the spices from burning.

"Step 3"

After the spices are fragrant, add lemongrass, galangal, and kaffir lime leaves into the pan. Mix well with the spices.

"Step 4"

Add mushroom broth, salt, and sugar. Stir well until the seasoning becomes caramelized and darkened by adding tamarind. Cook on low heat until the seasoning is fully absorbed and well-cooked.