In a large bowl, mix together the oil, salt, pepper and the sambal or chili garlic sauce. Add the shrimp and toss well. Transfer the shrimp, as well as any sauce in the bowl, to a rimmed baking sheet.

Place the chilies, garlic, ginger, shallots and tomatoes in a food processor and blend to a semi-fine paste, retaining a little texture. Place a frying pan over a medium heat and add 4 tablespoons ...

Sambal is an all-purpose Indonesian table condiment used on everything from vegetables to fish to soup. “Sambal” actually refers to a wide range of chile sauces and relishes often made by ...

1/4 cup sambal oelek (ground fresh chili paste) or to taste Salt to taste 1/2 bunch cilantro, chopped (a good 3/4 cup chopped — more if you like) 11/3 pounds shell-on large shrimp (21 to 25 count) ...

Pour in the entire jar of OMG! Sambal and add the ginger. Stir fry till the sambal caramelizes and darkens more. Add the garlic and stir fry until fragrant, about 1 or 2 minutes.

This is what we call food diplomacy. It is not just about taste—it is about influence, identity, and strategic opportunity.

The festival will have a special session for the sambal only, Kadek explained. "The chefs will present the sambals and there will be a sambal testing session," she said. This years’ Ubud Food Festival ...

Family-run hawker stall with $2.50 nasi rawon, lontong & $0.80 handmade kueh, opens at 4.30am appeared first on SETHLUI.com.

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