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| Sambal Goreng Udang - Indonesian Spicy Shrimp |
It's Ramadhan!
Such a wonderful and blessed month for us moslems and I would like to take this opportunity to share one of our favorite, easy-to-make Indonesian food recipes.
As you know, during Ramadhan, we are fasting from before the sunrise until sunset.
So after restraining ourselves from eating and drinking for quite some times (almost 17 hours here in NYC), I try to cook something nice and special for my family. But since we don't really have much energy left after fasting, I always try to prepare simple food that my family love.
And I have to admit, some Indonesian food need extra preparation.
Nevertheless, the one that I'm about to share with you is one of the simplest ones.
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| does it look too spicy for you? |
And I just realized I haven’t posted any recipes for quite sometimes, by the way.
So let’s hit the kitchen and this time, I have Sambal Goreng Udang - or Indonesian Spicy Shrimp.
Well, don’t get intimidated by the ‘spicy’ name as you can always, obviously, adjust the level of spiciness in this dish.
Sambal itself means chili sauce and sambal goreng literally means fried chili sauce.
Those who are familiar with Indonesian food might get use to the use of sambal here and there, but again you can have a non spicy chili sauce!
Seriously.
Just add extra tomatoes and sugar to thwart the natural kick of chilies and you're good.
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| super hungry :) |
I have shared some spicy as well as sambal goreng recipes before, so you can check out sambal goreng tempe dan kentang - spicy crispy fried tempe and potato or botok tempe - steamed spicy tempe, to name a few.
So now, Are you ready to cook with me?
Ingredients:
Shrimp - 2 lbs, with or without the tails, any size you prefer, clean them.
Shallot - thinly sliced
Jãlapeño- thinly sliced, if you like it hot.
Spices to ground:
Onion - half and chopped
Shallots - chopped
Chilies - 3-4, or less as desired
Tamarind - 3-4 pieces for extra tanginess. Feel free to take it out.
Salt and pepper - as desired
Galangal - 1 piece, pressed.
Just a little note, I really love this spice as it will add extra aroma to your dish. But feel free to drop it of you prefer to do so. Galangal is easily found in Asian groceries or oriental market.
Green peas for garnish
Coconut milk - 2 spoonful
Vegetable oil for sauté - 1 teaspoonful
The good thing about these ground spices, it is sort of a base paste for many Indonesian food or a like. So you can make them in big batches and store them in the freezer.
How to cook:
First, we prepare the shrimps.
You have the choices of deep frying them or pan frying them in order to use less oil.
Once done, set them aside.
We then sauté the thinly sliced shallots and jãlapeño, put the ground spice all together.
Cook it for a while until it's fragrant.
You can tell when the spices are well cooked.
I have to admit it's the best part as the spices smell wonderful.
Mix the fried shrimps, wait for a while until all the spices are well mixed and cook it in low heat. Then add the green peas at the end for about two minutes so it won't be overcooked.
And that's it.
Your Indonesian spicy shrimp, sambal goreng udang, is ready :).
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| enjoy.. |
Eat it with your hot steamed white or brown rice, or sprinkle it over your salad plate.
Hope you like it and enjoy.
Bon appetit!
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| Cheers |
5 Minutes For Mom // 
