Aromatic Sand Ginger Chilli Sauce Recipe

It's not just about chili sauce. But, it's more than that. Which can arouse the appetite of chili lovers.

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How to make “Aromatic Sand Ginger Chilli Sauce”

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My old ulekan (Mortar and pestle) made of natural stone still faithfully serves me to prepare delicious and authentic traditional chili sauce. While this method of making chili sauce is a bit old-fashioned compared to using a blender or food processor, it is actually the best way to preserve the taste and texture of traditional chili sauce.

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My hand's reek of onions and chilies, as well as aromatic sand ginger. But I feel satisfied. Although a little tiring, but making something with your own hands is including happiness. Is there a happiness that is obtained for free without sacrifice?

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This time I'm going to take you guys to see how I make ”Sambal”, a traditional chili sauce from my area.

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There are many variations of sambal in our country. In this version, I will make a chili sauce that has a character with a delicious smell from Aromatic Sand Ginger ingredients.

Have you ever heard of “Aromatic Sand Ginger”? Let's take a look at these pictures I took.

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AROMATIC SAND GINGER

This spice, which has a name similar to ginger in English, has a distinctive aroma, it is difficult to describe in words. Smells earthy, but smells stronger in my opinion. Although not used as often as ginger, Aromatic Sand Ginger plays an important role in creating an authentic "sambal".

Aromatic Sand Ginger has a smaller form than ginger. With lint-free flesh. Their tree also clings to the ground, not rising up like a ginger tree.

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In addition to cooking, aromatic ginger is also known for traditional medicine such as for bone fracture medicine, in our area.

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THE RECIPE

This traditional chili sauce recipe is quite simple, namely red onion, garlic, chili, tomato and lime.

What creates the character for this type of Aromatic Sand Ginger Chilli Sauce this time is of course the use of aromatic sand ginger itself.

The important cooking way: For this type of traditional chili sauce, we have to fry the ingredients. Smokey taste from the effect of frying ingredients plays an important role in the final taste of "Aromatic Sand Ginger Chilli Sauce".

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HOW TO MAKE IT

STEP 1

Clean all the ingredients. For aromatic sand ginger, peel and wash thoroughly. Drain them and dry them. Then heat the oil, and fry them until they become wilted, but don't let their outer skin get burnt.

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STEP 2

Take out the ingredients that have been fried previously. Then, Crush/mash chili, red onion, garlic, and aromatic sand ginger first, with salt and sprinkle of sugar. Make them smooth but not too like puree texture. At least we can still see the chili particles.

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STEP 3

After the chilies, onions, and aromatic ginger have become a smooth, add the tomatoes and half a tablespoon of lime juice.

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STEP 4

After all the ingredients are smooth, do taste correction. When the taste is following the desired taste, then the traditional chili sauce is ready to be served.

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For us, in my family, “Aromatic Sand Ginger Chilli Sauce” can be served with a lot of fried food. But usually, we serve this type of chili sauce as a complement to fried fish, fried chicken, tofu, and fried tempeh.

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If we don't have fried food, we are used to eating “Aromatic Sand Ginger Chilli Sauce” only with warm rice and crackers.

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When I was a child and living in a phase of economic hardship, our family used to eat without side dishes. Only warm rice, and “Aromatic Sand Ginger Chilli Sauce”. We also consider this dish to be luxurious because it has succeeded in making the rice have a strong taste and has a delicious aroma.

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To this day, this traditional chili sauce is still in my heart. By being prepared using an old mortar and pestle, it is my way of being grateful for the path that I have taken so far. It strengthens me.

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I hope you guys get some new inspiration from my food blog this time, and until next on my food blog, HIVE LOVERS!

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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