Sambal Kicap Johor Pedas Manis
85% asli · Malaysian
A spicier and sweeter variation of Sambal Kicap Johor, incorporating fresh bird's eye chilies for extra heat and a touch more sugar for a pronounced sweet and spicy balance. This version offers a bolder flavor profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- dried chilies40g
- fresh red chilies50g
- fresh bird's eye chilies10-15
- shallots80g
- garlic cloves40g
- belacan (shrimp paste)0.5 tsp
- dark soy sauce120ml
- sweet soy sauce (kecap manis)70ml
- tamarind paste0.5 tbsp
- sugar3 tbsp
- saltto taste
- vegetable oil90ml
Langkah
- 1
Soak dried chilies in hot water until softened, then drain. Blend dried chilies, fresh red chilies, bird's eye chilies, shallots, garlic, and belacan into a coarse paste.
- 2
Heat vegetable oil in a wok over medium heat. Add the blended paste and stir-fry until fragrant and the oil separates, about 10-12 minutes.
- 3
Stir in dark soy sauce, sweet soy sauce, tamarind paste, sugar, and salt. Cook for another 8-10 minutes, stirring frequently, until the sambal thickens and develops a glossy sheen.
- 4
Allow to cool completely before serving. This sambal has a longer shelf life due to the higher sugar content.
