Every weekend Mama Miyuki Easy Pantsy will introduce you to the vast options of relish/sambel that you can find in the Indonesian culinary world. There are various methods of preparing them, mostly with a mortar but some can be make with a blender. Some are raw, half done and cooked. It all depends on the accompanying dish.
Today, Mama Miyuki will introduce you to ‘sambel tauco’, fermented soy bean relish. This relish is a companion for eating spring rolls or as a base paste for making various dishes. The relish goes well with seafood such as squid, shrimps and clams. Saute it with tofu, green chili and salted fried fish is also tasty. What ever suits your taste buds. Add more sugar if you want it sweeter.
4 dried chilies, soak in hot water
3 red long chilies
3 tbs dried small shrimps (ebi), soak in hot water
100 gr fermented soy beans (tauco)
1 tbs brown sugar
400 ml chicken stock
How to prepare:
-cut dried chilies, red long chilies into thin slices
-with a mortar or food processor, make red long chilies, dried chilies and ebi into a paste
-add the chili paste, tauco, brown sugar and chicken stock into a pan and cook
-cook until the water has evaporized