Sambal pecel is a traditional Indonesian condiment that is commonly served with vegetables and rice dishes. One of the most popular variations of sambal pecel comes from Madiun, a city located in East Java, Indonesia. Known for its bold and spicy flavors, sambal pecel khas Madiun is a must-try for anyone who enjoys Indonesian cuisine.
To make sambal pecel khas Madiun, you will need the following ingredients:
– 10-15 red bird’s eye chilies (or more if you prefer a spicier sambal)
– 5 cloves of garlic
– 3 shallots
– 2 cherry tomatoes
– 1 teaspoon of shrimp paste
– 1 tablespoon of palm sugar
– Salt to taste
– Water
Here’s how to make sambal pecel khas Madiun:
1. Begin by grinding the red bird’s eye chilies, garlic, shallots, and cherry tomatoes in a mortar and pestle or food processor until they form a smooth paste.
2. Heat a small amount of oil in a pan over medium heat and add the shrimp paste. Cook for a few minutes until fragrant.
3. Add the ground chili paste to the pan and cook for another 5-10 minutes, stirring occasionally.
4. Once the paste has cooked down and the flavors have melded together, add the palm sugar and salt to taste. Mix well to combine.
5. If the sambal is too thick, you can add a little water to achieve your desired consistency.
6. Remove the sambal from the heat and let it cool before serving.
Sambal pecel khas Madiun is typically served with steamed vegetables such as spinach, bean sprouts, and water spinach. It can also be enjoyed with rice, fried tempeh, or grilled chicken.
The combination of spicy chilies, savory shrimp paste, and sweet palm sugar creates a complex and delicious flavor profile that is sure to tantalize your taste buds. So why not give this recipe a try and experience the bold flavors of sambal pecel khas Madiun for yourself?
