Padangnese - Minangkabau's Best Sambal Ever Created

All Padang's dishes become an extraordinary culinary ever created by us as the traditional "urang awak" way. The menus are so ballistic taste and so savory. Padang local people are really enjoy travelling everypart of the world. If they do not much have any oppourtunity to proceed new enviroment of working area, they are definitely have willingness to open Padang food restaurant. Because my family are really have done like this. Not for nasi Padang only, they created in single menu or even a snack to sell on outlet or even around the community. Your toung will spoiled by taste, crunchy, hot, and delicious. Here is the Padang's best sambal that ever created by our great great family and still using by all members of "urang awak" in various distric in West Sumatera Indonesia.

1. Sambal Lado (Chilly Sauce).

There are two different type of sambal lado. In red chilly and green one. The purposes are the same to boost the menu more hot spicy and burn feeling while eating occupied on your table. Padang/Minang people really enjoy and love sambal to present on daily menu, simple reason no sambal you are not a Padangnese. Every generation always said that until my previous generation telling me and other young generation after us. The techniques are simple just blend chilly into hard texture add some shallots, a half teaspoon salts, garlic, and tomato. After the consistencies are good enough to fried into the hot pan with vegetable oil. Around 15 minutes the dishes are ready.

2. Sambal Matah (Raw Ingredient Hot Chilly Sauce).

In the other hand, Padang also have chilly sambal that present into raw textures without cooking, just flust from hot oil into jar or bowl. The ingredient is the same but the implement so different. The main ingredient green chilly, shallots, a teaspoon salts, fried shrimp paste, and lemon juice. All completed done and then flush hot cooking oil or coconut oil in to the sambal. Ready to serve.

3. Sambal Asam Cabe Hijau (Raw Ingerdient Hot Green Chilly with Lemon and beef crackers)

The variation of sambal in Minang is raw ingredient hot green chilly with lemon that provided at outlet or restaurant. So rarely because the menu is using directly to serve at your table. The ingredient is the same with other sambal but add some lemon to enhance the taste. The saour taste is amazing when you add some hot rice with raw vegetables such as cucumbers, casava leaves, papaya leaves, egg plans, lettuce, and others. Add the beef crakers or dendeng to boost the sambal taste

4. Sambal Lado Cobek (Steam Hot Chilly).

This is really good variation of sambal. All of ingredients are steaming with the rice. After cleaning all materials such red chilly, shallot, tommato, shrimp paste, and salt. Put into one bowl and place them to the rice cooker. Approximately 15 minutes steaming. This sambal is really famous in Solok regency espcially in Koto Anau sub-districs.

After all ingredients are tender, you can blend it just in a while to produce a bowl sambal. Sambal ready to taste.

5. Sambal Lado Masiak (Drying Hot Chilly).

So amazing taste of this sambal. In Indonesia commonly said "bon cabe". The treatment for chilly after dry in the sun. The main ingredient to publish drying hot chilly with fried shrimp paste. After all components are good enough for dry consitences blend them at the same time. Not too long just created the raw textures of chilly in to the pieces. Now, drying hot chilly sambal ready with your hot rice.

Tips.

If you are not unstablity condition to add sambal in to your hot rice, just make sure the sambal is really suitable of your taste. Pick up same not too much to taste first before add more. Enjoy Padang's sambal lado (Padang Chilly Sause).


Read More:
The Most Wanted Padang Food You Must Try in Padang, West Sumatera Indonesia.
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