Redbee shrimp BSC -

Опубликовано11.11.2018 в 01:26АвторMuran

Crystal RED (red bee) shrimp. high-grade

Sambal dabu-dabu Dabu-dabu comes close to the Mexican salsa sauce, it is of Manado 's origin. It consists of coarsely chopped tomatoes, calamansi or known as lemon cui or jeruk kesturi, shallots, chopped bird's eye chili, red chili, basil, poured with hot vegetable oil, salt. The fermentation process takes 3 to 5 days. The chili and the tempoyak may be readily mixed or served separately, to cater the individual preference in ratio of chili to tempoyak to determine the scale of hotness.

This sambal IS available in two varieties: In the cooked variety, pounded chilis, shallots and lemongrass are stir-fried with anchovies, tempoyak and turmeric leaf for aroma. Petai Parkia speciosa and tapioca shoots are also frequently added. The sweet-sour-hot sambal can be found in Sumatra and Kalimantan Indonesian Borneo , especially in Palembang and Bengkulu, and also in Malay Peninsula.

Sambal gandaria Freshly ground sambal terasi with shredded gandaria , a kind of tropical fruit native to Southeast Asia. It is a mix of crisp fried red shallots, red and green chili, shrimp paste and salt, briefly stir-fried in coconut oil.

It can be made into a whole different dish by adding other ingredients, such as sambal goreng ati mixed with diced liver or sambal goreng udang added with small shrimp. Sambal jenggot Sambal with an addition of grated coconut, similar to urap.

Sambal jengkol Freshly ground sambal terasi mixed with sliced fried jengkol , a kind of tropical bean with slightly stinky aroma native to Southeast Asia.

Sambal jengkol can be found in Sundanese and Cirebon cuisine. Similar to sambal tumis, it is stir fried. It uses a heapful of palm sugar which gives its dark brown color, tomato, spices and chili. The overall flavor is sweet, with mild hints of spices and chili. Sambal kacang A mixture of chilli with garlic, shallot, sugar, salt, crushed fried peanuts, and water.

Usually used as condiments for nasi uduk , ketan, or otak-otak.

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The simple version only employ cabe rawit chilli, crushed fried peanuts and water. Sambal kecap A sambal consists of Indonesian kecap manis sweet soy sauce , red chili, tomatoes bits, shallots and lime , it has a sweet and spicy taste and usually used for barbecue dishes. Sambal lado mudo or sambal ijo Literally a Minangkabau word for "green sambal". It is also known as sambal hijau or sambal ijo, also "green sambal". Sambal lado mudo, a West Sumatran specialty, used green chili, with dried shrimp, red shallots, garlic, and spices.

The sambal is stir fried. Balinese sambal matah Sambal matah Raw shallot and lemongrass sambal of Bali origin. It contains a lot of finely chopped shallots, chopped bird's eye chili, lemongrass, cooking oil with a dash of lime juice. Sambal petis An east Javanese sambal uses chili, petis a kind of shrimp paste , peanuts, young banana, herbs and spices.

Freshly ground sambal terasi with shredded young unripe mango. This is a good accompaniment to seafood. Pencit means young mango in Indonesian. A hot sambal from Manado region, it uses ginger, chili, lemon and spices. Suitable for barbecue meats and chicken. The name literally means "devil's sauce".

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It is popular in Surabaya. A kilogram of naga jolokia pepper is extracted, ground and pressed.

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This is mixed with ground garlic and shrimp paste, then cooked with vegetable oil. Sambal tauco A Sulawesi sambal, contains the Chinese tauco , lime juice, chili, brown sugar, and salt. Red and green peppers, terasi, sugar , salt , lemon or lime juice tangy, strong. Alternate spelling in the Netherlands: Sambal teri lado a Padang , West Sumatra speciality, sambal is made using chili pepper, tomato, shallot, spices, and mixed with salted ikan teri anchovy. The sambal is stir fried and similar to Malay "sambal ikan".

It can be served as fresh sambal or stirred sambal. The tomato is stir fried along with the other ingredients until a paste like consistency.

The overall taste is hot and sweet, it is a good mix with lalapan. For very young children, sambal tomat sometimes use very little or no chili at all, it is regarded as one of the first steps in introducing children to the taste of Indonesian sambal.

Tumis means "stir fry". Often the cooking oil is re-mixed with the sambal. It may be mixed with other ingredients to produce dishes such as sambal kangkong , sambal cumi squid and sambal telur egg. It is one of Indonesia's super hot sambal. It used simple ingredients, such as chili pepper, shallot, garlic, asam jawa tamarind and coconut oil.

People of Surabaya often called it Njaluk Sambal, as they eat it with fragrant steamed white rice. Sambal ulek oelek Raw chili paste bright red, thin and sharp tasting. Can be used as the base for making other sambals or as an ingredient for other cuisines. Some types of this variant call for the addition of salt or lime into the red mixture.

Oelek is a Dutch spelling which in modern Indonesian spelling has become simply ulek; both have the same pronunciation. Cobek is Indonesian special stoneware derived from common village basalt stone kitchenware still ubiquitous in kitchens, particularly in Java.

The cobek is a mortar shaped like a hybrid of a dinner and soup-plate with an old, cured bamboo root or stone pestle ulek or ulekan employed in an ulek manner: Usually served to accompany breaded fish cutlet. Very simple and easy to make, and usually be eaten with steamed rice and fried foods like fried chicken.

Malaysia Sambal belacan A Malay style sambal.

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Fresh chilies are pounded together with toasted shrimp paste belacan in a stone mortar to which sugar and lime juice are added. Originally, limau kesturi or calamansi lime , is used but since this is scarce outside of Southeast Asia, normal lime is used as a replacement. Sometimes, sweet sour mangoes or equivalent local fruits are also used.

It can be eaten with cucumbers or ulam leafy herbs in a meal of rice and other dishes. A Malaysian-Chinese version is to fry belacan with chili. In Malaysia, it is called cili chili jeruk pickle. Sometimes vinegar and sugar are substituted for the lime. Used as a condiment with fried rice and noodle-based dishes.

Raw Sambal tempoyak on the left and the cooked one on the right Sambal tempoyak This sambal exists in two varieties: Raw sambal tempoyak is prepared from fresh chilis pounded together with dried anchovies and served with fermented durian tempoyak. The sambal and the tempoyak may be readily mixed or served separately, so that the person eating can determine the ratio of sambal to tempoyak that they want tempoyak has a sweet-sour taste that offsets the hotness of the chili.

Commonly found in Pahang and Perak of Peninsular Malaysia, sambal tempoyak could be found also at Sumatra. Sambal Kicap Made from mixed of sweet soya sauce, shallot, garlic, bird's eye chili for any fried dishes especially for fried banana, fried tempeh or condiment for soto and bihun soup.

Sambal Goreng Dishes consist of tempeh , anchovies , peanut fried together with sambal until dried.

Sambal dabu-dabu Dabu-dabu comes close to the Mexican salsa sauce, it is of Manado 's origin.

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Red Bee shrimp [moss/amazon/kriting/anubias/ball/Aquascape]

Sambal is a hot sauce or paste typically made from...



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Comments: 1

  1. 20.11.2018

    The duly answer