Sambal Kicap Johor Klasik
Hidangan tradisional · Malaysian
A classic Johor-style sambal kicap, featuring a rich, savory, and slightly sweet profile with a hint of spice. This version emphasizes the traditional preparation and authentic ingredients for a truly regional taste.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- dried chilies50g
- shallots100g
- garlic cloves50g
- belacan (shrimp paste)1 tsp
- candlenuts5
- dark soy sauce150ml
- sweet soy sauce (kecap manis)50ml
- tamarind paste1 tbsp
- sugar2 tbsp
- saltto taste
- vegetable oil100ml
Langkah
- 1
Soak dried chilies in hot water until softened, then drain and remove seeds if desired. Blend chilies, shallots, garlic, belacan, and candlenuts into a coarse paste.
- 2
Heat vegetable oil in a wok or pan over medium heat. Add the blended paste and stir-fry until fragrant and the oil separates, about 10-15 minutes.
- 3
Stir in dark soy sauce, sweet soy sauce, tamarind paste, sugar, and salt. Cook for another 5-10 minutes, stirring occasionally, until the sambal thickens and darkens.
- 4
Let it cool before serving. Store in an airtight container.
