Madurese Black Spicy Sambal

Today’s recipe is actually a sequel for one of the toprequested recipes for the past 2 years ago The Madurese Braised Duck with Black Spicy Sauce. Thank God, finally I found a suitable recipe for the Black Spicy Sauce from Mel’s Kitchen on Cookpad. Thanks a lot Mrs. Mel for your sharing your great Black Spice Sauce recipe.
Here we go…

Ingredients

Ingredient for the Finely Mashed Spices
* 175 g or about 25 cloves of Shallot;
* 50 g or about 12 cloves of Garlic;
* 5 stalks Lemongrass, finely sliced;
* 50 g or about 13 Candlenuts;
* 1 tbsp Coriander;
* 1 piece of Ginger, optional;
* 1 segment of Galangal, optional.

Ingredients for the Roughly Mashed Spices
* 150 g or about 40 large chilies and curly red chilies, mix it up to taste;
* 75 g or about 55 pieces of Cayenne Pepper, to taste.

Other Ingredients
* 5 tbsp of Tamarind water, replaceable with Kandis Acid;
* 1–2 tbsp Pepper powder, to taste;
* ½ to 1 tsp Salt, to taste;
* ½ to 1 tsp Broth powder, to taste;
* 3 Sheets of Orange Leaf;
* 300 ml Duck or chicken broth, replaceable with plain water;
* 500 to 600 ml Used Cooking Oil from frying the duck/chicken;
* 50 g or about 1/8 Coconut, grated coconut and roasted, grind until its oil comes out.

Note

The cooking duration is one of the keys to get the true delicacy of this black chili sauce. Make sure the chili is cooked until it is dark, but not burn. So, the last minute is super decisive. If it is cooked over medium heat at the beginning and low in the last 10 minutes, it is best not to cook this chili for more than 58 minutes. Because if it’s even just a little too long, then the results of the chili so prone to burnt and bitter.

Make sure that even though the stove’s heat is off, the chili must be stirred until it is slightly warm, so the results can be cooked evenly. It’s all because the hot oil in the chili will remain in the work on cooking and darkening the chili even though the stove is off. That way, after turning off the stove’s heat, please make sure to keep stirring it for about 10 to 15 minutes.

Related Videos

// We’ve made the tutorial on how to seal the sambal with an aluminum foil sealer (shown in the video), here:    • Ide Bisnis Sambal Teri Awet 2 Bulan  

// For the complete process of making the Madurese black duck, the video is shared separately. Check here for the full video:    • Bikin Nagih |  Resep Mudah Bebek Bumb...  

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