Published via Ecency

Today I made Fried Chili Sauce with Shrimp Paste - Sambal Goreng Terasi

Today I made sambal goreng teras, These are the ingredients: Shallot, Garlic, Curly Red Chili, Bird’s Eye Chili, and “Devil Chili” which is famous for being super spicy.

I like making my own sambal because I can adjust the taste. Want it spicier? Just add more Devil Chili.
Want it tastier? Add shrimp paste. And don’t forget to add salt, sugar, and seasoning to make it perfect.

This is Curly Red Chili. It makes the color of the sambal look beautiful. The spiciness is medium, so it’s still enjoyable to eat.
Usually, this curly red chili is also used for cooking semur ikan / fish stew.

And this is Devil Chili. Even though it’s small, the taste is extremely spicy. Without it, the sambal just isn’t spicy enough.

Before frying, I peel and slice all the ingredients first, then I put them on a green plate, I also add shrimp paste to make it more savory and fragrant later.
In Indonesia, shrimp paste is made from dried tiny shrimp called rebon, I’m not sure if other countries have shrimp paste too?

And here is the most exciting moment... the frying process, the moment the chili, onion, and shrimp paste hit the pan... ssss... the kitchen instantly turns into a sauna. My eyes were burning, I kept sneezing, but I stayed excited for the delicious sambal. The problem is, I was doing laundry at the same time, so I wasn’t really focused on frying it

And here is the result, everyone... BURNT SAMBAL...
Was it good? Nope. It was bitter, like eating charcoal.
After all the struggle , from peeling, slicing, to turning the kitchen into a sauna...
in the end, this sambal ended up in the most unexpected place: THE SINK. Goodbye, sambal. Thank you for teaching me the meaning of "focus". But don’t worry, dinner still went on. Luckily I still had rice, fried chicken, and tempe. Lesson of the day: don’t cook while doing laundry.
If you don’t, the result might become a kitchen trash project