Learn How To Make Delicious Sambal Hijau In Just Minutes ~ As We know lately has been hunted by users around us, maybe one of you personally. Individuals now are accustomed to using the net in gadgets to view video and image data for inspiration, and according to the title of the article I will discuss about Learn How To Make Delicious Sambal Hijau In Just Minutes up to date
Learn How to Make Delicious Sambal Hijau in Just Minutes
What is Sambal Hijau?
Sambal hijau is a traditional Indonesian condiment made from unripe green chilies, garlic, and salt. It is commonly served as a side dish for rice, noodles, and other dishes. It is spicy, salty, and slightly sweet, making it a great accompaniment to many savory dishes. Sambal hijau is also known as sambal oelek or sambal ulek.
Ingredients
The ingredients for this recipe are simple, but they make a huge difference in the flavor of the sambal hijau. The ingredients you will need are:
- 2 cups of unripe green chilies, stemmed and chopped
- 1 tablespoon of garlic, minced
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 1/4 cup of water
Instructions
Start by adding the chilies, garlic, salt, sugar, and water to a food processor. Pulse until the mixture is well blended. Transfer the mixture to a saucepan and bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
Serving Suggestion
Sambal hijau is a great accompaniment to a variety of dishes. Try it with steamed rice, noodles, or grilled meats. It can also be used as a dip for vegetables or as a condiment for sandwiches and wraps.
Storage
Sambal hijau can be stored in the refrigerator for up to one week. To extend the shelf life, you can also freeze it for up to 3 months.
Your Learn How To Make Delicious Sambal Hijau In Just Minutes photographs are ready. Learn How To Make Delicious Sambal Hijau In Just Minutes up to date are a topic that has been hunted for and liked by netizens now. You can Download or bookmark the Learn How To Make Delicious Sambal Hijau In Just Minutes up to date files here
