My mom blend it like that,. But for aromatic only onion/shallot and garlic were blend with the chilli,. For other aromatic just put them in slices of whole depend of what sambal you wanna make..
Well this is why you should learn sambal from where it came from, Indonesia, instead of Malaysia who literally stole the recipe and always failed to make it deliciously. Indonesia has 1000 types of sambal. There are 20 types of sambal using oil
I've been doing this for years! I'm so glad somebody else also agreed blending and emulsifying the paste in oil is better. My mom disagree even after I've done similar testings and tastings and shown it to her. She even initially refused to acknowledge it's a sambal when I use oil instead of water. It simplify the process and I swear it considerably shorten cooking time when you make sambal in large batches like this since you have much less moisture to fry off till pecah minyak/split oil.
This is why I love learning base techniques for cooking from any and everywhere. I’m definitely trying this when making the stew for jollof. The blended tomatoes and peppers need to get to a similar split stage when frying in oil, so this advice may really change the game!! I’ll have to also try making my own sambal one day. It’s one of my favorite condiments
One thing about frying sambal, you fry the ingredients before grilling it. That's how Indonesians make it. Except you're making some dishes or mixing something with it.
As an indonesian the most basic of sambal is chillies,shallots and salt (+tomatoes if you want it less spicy). My minangese mother used to make fried sambal using terubuak (big anchovies). She fried the anchovies first, use the oil to fry the sambal, then add the anchovies back in when it's close to finish. The smell is just amazing
Actually, this mostly for nasi lemak. Of course, Malay has other sambal. Because of UA-camr is not from Malay race, it's pretty good knowledge. So, give him excuse.
Omg finally the “split oil” thing is explained ! I’ve been searching for so long and never understood why it’ll split since I was frying it in oil all the time ! Best sambal video of all time. Gotta give it a shot!
The easiest and most common way to observe "Pecah Minyak" is actually to make Malay-style curry with coconut milk. This is because you can make 2 version of such curry from the same recipe, one before pecah minyak and one after, both having slight different taste to it as coconut oil separate from coconut milk. Compare this to gulai where pecah minyak is an indicator that the gulai is done or close to completion.
There's much to improve here - 1; Dried chilis can be soaked, leading to a better base without those leathery skin bits while blending, alternatively pre-blended chilis are decent too if you don't have time to soak dry chilis or have a good blender. 2; Shallots and/or onions as aromatics, garlic is also used but some sambal version won't have garlic as they cook it for long or dry that it can burn and spoil the flavour. 3; sugar, salt and other additional ingredients is up to your preference but generally includes what you already explained; salty ( salt / anchovy / dried shrimp / belacan ), sweet ( white sugar / palm sugar / brown sugar ), and sour or savoury ( msg / tamarind / lemon or lime or calamansi / lemongrass / galangal / coconut oil etc ). Do as you will and balance the flavour without drowning the sambal spicy nature. 4; You can cook sambal and use as much as just 3 tablespoons of oil until the oil breaks, you are correct about the maillard reaction and the enemy of it is moisture. But counterintuitively, you need to make it moist with prolonged cooking. Cook the wet sambal until it has the consistency of wet paste ( where it won't stick to the spatula but also hold its shape a bit ) and keep it there, add small amounts of water (30-50ml) if it gets dry. You are looking to prolong this until the natural oils breaks down and achieve this "split oil" stage, while keeping the sambal consistency soft. ( unless if it's fried sambal version ) 5; That's a nice sambal kangkung.
Ok kagum dengan video masakan ni. Memasak tapi dalam format eksperimentasi. Penerangan yg mudah faham & agak tak diambil pusing oleh org Melayu sebab pecah minyak is like second nature in Malay cooking. But i must say, this is well explained & mudah faham. Mantap tuan. Im subscribing now.
indonesian minangnese here, we use slightly dry fresh-chili the simplest sambal (or we called it samba lado goreang) ingredients is : chili, shallots, garlic, tomato, salt tomato is used to get "sweetness" without sugar some people use a little bit of "blacan" or shrimp paste, but our family don't use that we have "samba lado tanak", "samba lado mudo", "samba goreang", etc. samba lado tanak = red chili paste with coconut milk, anchovies/stinky beans/boiled eggs samba lado mudo = green chili paste samba lado goreang = fried chili paste sorry for my bad english
Wow memang kita serumpun. Arwah atok saya orang minang dari negeri sembilan. Kalau tak silap, moyang arwah atok yg datang ke Malaya/Malaysia dari pagar ruyong. Sama jugak di rumah kami begini juga sambal di olah 😊
My 3 most favorite common or easily made sambals are: Sambal Bawang (garlic sambal) for Indonesian style fried chicken, Sambal Matah (Balinese style, raw ingredients) for fish or noodles, and Sambal Terasi (made with terasi/fermented shrimp) for everything else.
@@mariaannainditahernawati7132 Salah. Sambal di dalam video ini ialah sambal khas untuk dimakan bersama nasi lemak, sambal ini bernama sambal tumis. Namun, terdapat juga jenis sambal lain yang lebih mirip dengan sambal yang biasa ditemui di Indonesia, seperti sambal belacan dan sambal tempoyak. Nampaknya, masyarakat Indonesia kurang mengenali kuliner Melayu yang lebih dominan di Malaysia dan Singapura.
You took us from zero to hero sambal journey! We really understood and learned a lot about sambal making from you! Sending you love, peace and much happiness...Thank you!
Living in Indonesia I can say the number of Sambal variants are as many as there are families since they all have their own blend. But the most common store bought Sambal would be Sambal Terasi (shrimp), Sambal Bawang (onion) and Sambal Ijo or Hijau (green chillies). The latter is my favorite As a matter of interest I can add that Sambal Oelek is a dutch spelling of the Indonesian word Ulek meaning to grind. Traditional sambal is ground in a wide stone morter (cobek) using a pestle (ulekan)
Instant sub. With so much testing done & attention to details, it’s a crime this channel is below 10k. Most local channels would only focus on the practical aspect of cooking.
15 seconds in and ive subbed, great premise incredibly useful resource, thankyou for making this, im autistic and i love cooking so much so having somone create educational content where you actually break down everything like this is very very appealing to me.
Oooh this video instantly made me crave sambal, though I generally prefer a coarser texture with mortar and pestle (like some others have pointed out). I can’t handle too much heat either, but I like the taste of chili padi, so when I make them myself just put more shallots and garlic in the mix, maybe a tomato, maybe fermented shrimp paste (we call them terasi here). I also like green chilies a lot, they’re less spicy but very savory. I fry ingredients first for a bit in high heat just enough that they’re a bit soft, and then I grind them. Frying longer reduces the spice but makes the sambal last longer. Imo mortar and pestle is easier to clean than a blender, so it’s perfect to make sambal in small batches, aka fresh sambal as often as you’d like, relatively conveniently. I love sambal. Also check out sambal matah aka no grinding at all, just chopped and splashed with hot oil. It’s very aromatic, def one of my favorite types. My personal ramblings aside, this is a good insightful video. I can see your passion for it! I hope more people can get into sambal because I can’t live without it haha
Sick breakdown and props to slamming spoonful after spoonful of raw garlic and onion. That's real chef behaviour lol! We're definitely cut from the same cloth. SUBBED!
This is the first time I'm learning about Sambal, thanks to the algorithm. Your presentation is thorough. Well done. 👏 I love that it is educational but also entertaining. And now I'm going to make it and have my family try something new.
in indonesia, any ingredient or combination of ingredients processed into that smooth and fine consistency is no sambal.. it's called bumbu.. if you want sambal, real indonesian javanese sambal, you should learn how to ngulek with cobek.. sambal is not suppose to be a finely grinded out of food processor paste.. you can fry the ingredients frist.. no need to be deep fried.. just fry it until it turn soft and mushy enough to be grinded.. including shallots and garlics.. it will save you from the painful ngulek process.. you can even use wooden cobek or that big ahh pepper mortar and pestle if you fry it first coz it turns soft after frying.. no need blender.. you can also fry the terasi / belacan, but not to long.. a quick fry is enough.. then you will have the right amount of oil in your sambal.. no need to add more oil, you're not making balinese matah.. matah is easier.. you only need to chop the ingredients and dunk hot oil into it.. ah.. use palm oil.. sunflower or that one european or arabic oil is not going to work..
thanks for sharing, first time hearing these terms, got it. Indonesian sambal: smashed chillies using an Indonesian mortar and pestle (horn shape, flatter wider bowl) Bumbu: processed with extra ingredients to smooth and fine Balado: bumbu stir fried with other main ingredients eg. deep fried eggs, chicken, onions, or in this case, anchovies & onions.
Balinese person here, this excellent comment stated very clearly the few missing techniques in the video, however I would like to add to this: Using Cobek and pre-cooking the aromatics first by frying them gives the sambal chunkier texture that adds to the flavor, you can't get that with blender or food processor. I also suggest to use Cobek made from real lava stone, your sambal will taste so much better I swear For sambal Matah while palm oil works ok, for best authentic results you would want to use traditionally made coconut oil with smoky flavor, in Bali its called Minyak Kelapa Metanus. Or at least use some kind of Coconut Oil (VCO is ok but filtered coconut oil also good. You want to heat it until just below smoking point before drenching the herbs with it. Coconut oil is unctuous and heavier than seed oil, this type of oil goes very well with the fresh shallots and lemongrass used in Sambel Matah and it also goest so well when you eat it with white rice (medium or short grain rice) I would also suggest to use coarse sea salt, even though the salt particles doesn't immediately dissolve in the mixture, it adds very nice mineral-y undertones that pair well with the spiciness of the chili and aromatics, it also adds a bit of Texture to the sambal so mix the salt last
Tbf I have seen some Javanese people ignore ngulek and just use a food processor… especially small businesses who sell ready made sambal. However, the consistency should be chunkier than this video and you can identify each ingredient from texture alone. Good attempt otherwise!
My favorite sambal is in the simplest form, fresh chili padi, garlic, salt, and msg, pounded using pestle and mortar but keep the chilies stay coarse (not looks like a paste). Then pour hot leftover oil from frying salted fish.
This inspires me to upgrade my sambal recipe. Adding palm sugar, kefir leave , lemongrass & galangal is interesting because it more becoming into cooking paste rather than dipping/side dish . Also adding 3in1 MSG is must for me
Homeboy's out here eating leaves and other raw ingredients, so we don't have to. What a champ! Great video, honestly! It makes me want to try to make sambal.
We have special sambal in Brunei Darussalam."Sambal Tahai "with smoked sprat.By adding sambal paste with pounded smoked sprat fish .Only unique to our country.
my suggestion, if you want to create sambal, have different blender container. in my house, we have two blender container, one for drink, one for mix sambal, because some sambal use turmeric, and it's very hard to clean. so when blender container use to mix sambal, you just say bye, bye to the container, it will dedicate it life for only creating sambal.
good strategy, because the container will smell forever haha. luckily vitamix released a stainless steel container so I use it for blending tumeric and other scratchy stuff like spices
In my experience big red chili gives its color, chili padi is instant spicy burn on the tongue and back of your throat cough, curly dried chili (india) is that slow rising burn/heat from your stomach, as for dried chili (china) is between chili padi and dried chili (india) but with a delayed burn on the mouth and lower heat on the stomach after ingesting. And the spiciness lingering big red chili for short to dried chili (china) the longest but also depending on how you cook them and your aromatic ratio. So you can mix the chilies to match what flavor profile you’re looking for, how spicy, and how long the burn is.
@@theanalyticalcookyou could add tomatoes to the sambal and a pinch of sugar to make it less spicy. In indonesia we call it sambal tomat, can be made fresh or cooked. Kefir lime, calamansi lime, or jeruk limau/jeruk sambal (Citrus ×amblycarpa) to give it a more refreshing and fruity taste.
I love your videos you take on such a nice way of explaining and showing the process thank you and please continue I hope you are more well known and don’t stop the videos
Some tip here. Roast your balacan first before added to your sambal mix. Don't eat it raw 😅. Fry the anchovy to enchant flavor. Soak dried shrimp for 10 minutes and fry it first before add to sambal mix.
I used to put sambal in everything. Sambal in my pasta, sambal in my burger, sambal in my sandwich, sambal dip, sambal in fries, sambal in my mesh potatoes. I treat sambal as a sauce in my life.
@theanalyticalcook medan selera 223. i think. I was told by one of the waitress it was gula melaka and the unique aromatic combos that give it a rich flavor. last I went was before covid, but I saw on tiktok they're still operating
Great video. An idea for your next video, fried chicken. What is the best flour combo for edtra and long lasting crispiness, fresh vs powdered ingredients (i.e garlic, onion, ginger, chilli, mustard, etc) for marination, how long is the chicken best marinated for, how much can you season the flour before the chicken starts looking dark (i.e paprika, chilli powder, cayenne), what gives the chicken the appetizing bright orangey red colour, what temp should it be best fried at, etc....
Hello again, thanks for the spot-on suggestions as I plan to study fried chicken or ayam goreng berempah specifically for nasi lemak. Lots of good test cases you listed there. Do you have any insight into how Village Park makes their crispy bits? I spoke to the owner and he said it's frying the rempah batter and the crispy bits gets its flavour from ginger and sugar.
@theanalyticalcook as far as I remember, everytime I have eaten there, I taste lemongrass and ginger in those crispy bits. Since they are fried in huge batches, I assume they have a lot to go around. Trying to produce a sufficient amount at home would most likely force you to fry more than 1 or 2 pieces of whole legs. The secret is all in the batter, and from the colour of the chicken, I can see that it turns out rather dark indicating sugar and spices like cumin, coriander and fennel which gets dark real quick when in contact with heat, especially anything above 150 celcius. The bright orangey batter also indicates presence of turmeric and galangal. I can also taste candlenut in the chicken, not much, but it is present enough.
this is incredible, now I'm curious about the type of oil to use in sambal. is olive oil really not suitable for sambal, or maybe peanut oil or coconut oil will enhanced the taste of the sambal
My mum use dry chilli,but first remove the seed then boil those chillies before blender it or smash with mortar if you like corse sambal instead of smoot.
Oil or water base sambal is depends on where you put the sambal. If you want to put it in soup base food, use water base sambal. Oily sambal can ruin the taste of the soup. Use oil base sambal for non soup dishes.
to make the sambal extra fragrant, add a tie of pandan leave midway through cooking the sambal, also i pretty much have the same recipe for sambal as your complex sambal, just that i dont use kaffir lime leaves. but thanks for the video
Other acid ingredients that you may use: unripe manggo, green tomato, belimbing sayur. You may also use peanut or cashew to add umami flavour / creaminess
The interesting part of making sambal is, you will never be satisfied. Every time you modify the ingredients even just a slight of grams, you will unlock a new flavor.
I love your analytical approach to this project and I am sure the sambal is delicious and complex, but I must say it does show what I term a "Chinese" approach to sambal. I have found that when you eat sambal in Malaysia, you can immediately tell if it has been cooked by Chinese or Malay/ Indonesian. The Chinese approach seems to be the more ingredients the better, rather than showcasing or understanding the simplicity of your ingredient. You have 17 ingredients in your sambal, I don't think it really answers your question of what makes a sambal taste good. Rather, how do Malay sambals taste so good with few ingredients? (cf. Escoffier). With "Pecah minyak" , one does need to add more oil than what most people think, because it is part of the caramelisation process (not sure of percentage), and remove the excess oil as a "waster product" after the chemical process has taken place. Nevertheless, your video does contribute to the amazing world of sambal, so thanks for making it
Thank you for the video my good sir. As a SEA currently in Europe, I've been craving for Sambal for some time now, and what a delight to find this perfectly explained, beautifully crafted, fully cultured video😁. I will definitely going to make this and adjust the ingredients to what I can found (IDK about tamarind and belacan, but the other should be fine). And maybe make a green chili version also! One question: what is the expected shelf life of those 3 type of sambals?
hello glad to be of service. Hope you can find them at your asian grocer. For shelf life, the raw sambal is best consumed same day as it oxidises easily in the air (like freshly cut apples), probably could last a day more if refrigerated airtight but the flavour may deteriorate (think smoothie). But cooking the sambal till oil split should last longer as the moisture is reduced and protected from oxidation by oil. People say cooked sambal lasts very long and is shelf stable, but I refrigerate mine for maximum freshness.
The sambal of anchovies is better taste if we put little belachan, blended dried shrimps,gula melaka, tamarind juice and secret ingridient coconut powder and fir tangy flavour squeeze clamansi.
Have you tried blending your sambal ingredients with oil instead of water?
My mom blend it like that,. But for aromatic only onion/shallot and garlic were blend with the chilli,. For other aromatic just put them in slices of whole depend of what sambal you wanna make..
Well this is why you should learn sambal from where it came from, Indonesia, instead of Malaysia who literally stole the recipe and always failed to make it deliciously. Indonesia has 1000 types of sambal. There are 20 types of sambal using oil
I've been doing this for years! I'm so glad somebody else also agreed blending and emulsifying the paste in oil is better. My mom disagree even after I've done similar testings and tastings and shown it to her. She even initially refused to acknowledge it's a sambal when I use oil instead of water. It simplify the process and I swear it considerably shorten cooking time when you make sambal in large batches like this since you have much less moisture to fry off till pecah minyak/split oil.
This is why I love learning base techniques for cooking from any and everywhere. I’m definitely trying this when making the stew for jollof. The blended tomatoes and peppers need to get to a similar split stage when frying in oil, so this advice may really change the game!!
I’ll have to also try making my own sambal one day. It’s one of my favorite condiments
One thing about frying sambal, you fry the ingredients before grilling it. That's how Indonesians make it. Except you're making some dishes or mixing something with it.
As an indonesian the most basic of sambal is chillies,shallots and salt (+tomatoes if you want it less spicy). My minangese mother used to make fried sambal using terubuak (big anchovies). She fried the anchovies first, use the oil to fry the sambal, then add the anchovies back in when it's close to finish. The smell is just amazing
Man... This type of sambal is just the tip of a sambal iceberg here in Indonesia 😂
Sambal with cekur
Similar named ‘sambar’ is a south indian dish eaten with idli or dosa😊
Sambal cikur, sambal terasi, sambal matah, sambal dabu dabu, sambal roa, sambal korek, sambal bajak, sambal kecombrang dll.
The variety is just endless.
Actually, this mostly for nasi lemak. Of course, Malay has other sambal. Because of UA-camr is not from Malay race, it's pretty good knowledge. So, give him excuse.
Omg finally the “split oil” thing is explained ! I’ve been searching for so long and never understood why it’ll split since I was frying it in oil all the time !
Best sambal video of all time. Gotta give it a shot!
yeah I never understood that too until now when I discovered by accident by blending with oil instead of water to reduce the cooking time.
The easiest and most common way to observe "Pecah Minyak" is actually to make Malay-style curry with coconut milk. This is because you can make 2 version of such curry from the same recipe, one before pecah minyak and one after, both having slight different taste to it as coconut oil separate from coconut milk. Compare this to gulai where pecah minyak is an indicator that the gulai is done or close to completion.
There's much to improve here -
1; Dried chilis can be soaked, leading to a better base without those leathery skin bits while blending, alternatively pre-blended chilis are decent too if you don't have time to soak dry chilis or have a good blender.
2; Shallots and/or onions as aromatics, garlic is also used but some sambal version won't have garlic as they cook it for long or dry that it can burn and spoil the flavour.
3; sugar, salt and other additional ingredients is up to your preference but generally includes what you already explained; salty ( salt / anchovy / dried shrimp / belacan ), sweet ( white sugar / palm sugar / brown sugar ), and sour or savoury ( msg / tamarind / lemon or lime or calamansi / lemongrass / galangal / coconut oil etc ). Do as you will and balance the flavour without drowning the sambal spicy nature.
4; You can cook sambal and use as much as just 3 tablespoons of oil until the oil breaks, you are correct about the maillard reaction and the enemy of it is moisture. But counterintuitively, you need to make it moist with prolonged cooking. Cook the wet sambal until it has the consistency of wet paste ( where it won't stick to the spatula but also hold its shape a bit ) and keep it there, add small amounts of water (30-50ml) if it gets dry.
You are looking to prolong this until the natural oils breaks down and achieve this "split oil" stage, while keeping the sambal consistency soft. ( unless if it's fried sambal version )
5; That's a nice sambal kangkung.
I'm Malay of minang origin and this comment here I know will get my fussy mum's approval 👍🏻
Ok kagum dengan video masakan ni. Memasak tapi dalam format eksperimentasi. Penerangan yg mudah faham & agak tak diambil pusing oleh org Melayu sebab pecah minyak is like second nature in Malay cooking. But i must say, this is well explained & mudah faham. Mantap tuan. Im subscribing now.
BEST SAMBAL VIDEO I'VE WATCHED IN MY LIFE!!
indonesian minangnese here, we use slightly dry fresh-chili
the simplest sambal (or we called it samba lado goreang) ingredients is : chili, shallots, garlic, tomato, salt
tomato is used to get "sweetness" without sugar
some people use a little bit of "blacan" or shrimp paste, but our family don't use that
we have "samba lado tanak", "samba lado mudo", "samba goreang", etc.
samba lado tanak = red chili paste with coconut milk, anchovies/stinky beans/boiled eggs
samba lado mudo = green chili paste
samba lado goreang = fried chili paste
sorry for my bad english
Wow memang kita serumpun. Arwah atok saya orang minang dari negeri sembilan. Kalau tak silap, moyang arwah atok yg datang ke Malaya/Malaysia dari pagar ruyong.
Sama jugak di rumah kami begini juga sambal di olah 😊
My 3 most favorite common or easily made sambals are: Sambal Bawang (garlic sambal) for Indonesian style fried chicken, Sambal Matah (Balinese style, raw ingredients) for fish or noodles, and Sambal Terasi (made with terasi/fermented shrimp) for everything else.
Sambal matah definitely is one of the best 🤤
Sambal matah is the goat ngl
sepertinya ada pergeseran makna sambal di malaysia
mrk bikin sambal itu malah jadi kayak kita bikin bumbu masakan
@@mariaannainditahernawati7132 can't translate slang
@@mariaannainditahernawati7132 Salah. Sambal di dalam video ini ialah sambal khas untuk dimakan bersama nasi lemak, sambal ini bernama sambal tumis. Namun, terdapat juga jenis sambal lain yang lebih mirip dengan sambal yang biasa ditemui di Indonesia, seperti sambal belacan dan sambal tempoyak. Nampaknya, masyarakat Indonesia kurang mengenali kuliner Melayu yang lebih dominan di Malaysia dan Singapura.
Dude made a science experiment with sambal. Awesome. You just helped thousands level up their sambal recipe.
Blew my mind watching this
Dissecting the different parts of the sambal and the different ingredients are analyzed.
Kudos!
the anatomy of a sambal... hard to tell from a paste alone so have to dissect the derivatives then integrate back again by parts
You took us from zero to hero sambal journey! We really understood and learned a lot about sambal making from you! Sending you love, peace and much happiness...Thank you!
If you have weak stomach like me you could try Lamongan style Sambal, mostly made from tomato, perfect for fried chicken or fish.
Living in Indonesia I can say the number of Sambal variants are as many as there are families since they all have their own blend. But the most common store bought Sambal would be Sambal Terasi (shrimp), Sambal Bawang (onion) and Sambal Ijo or Hijau (green chillies). The latter is my favorite
As a matter of interest I can add that Sambal Oelek is a dutch spelling of the Indonesian word Ulek meaning to grind. Traditional sambal is ground in a wide stone morter (cobek) using a pestle (ulekan)
Instant sub. With so much testing done & attention to details, it’s a crime this channel is below 10k. Most local channels would only focus on the practical aspect of cooking.
15 seconds in and ive subbed, great premise incredibly useful resource, thankyou for making this, im autistic and i love cooking so much so having somone create educational content where you actually break down everything like this is very very appealing to me.
Lived in Singapore for 17 years and this gives me major nostalgia for sambal and mee goreng..
Fantastic video. We eat sambal almost everyday here in our Indonesian household, it's just something that we grew up with.
Oooh this video instantly made me crave sambal, though I generally prefer a coarser texture with mortar and pestle (like some others have pointed out).
I can’t handle too much heat either, but I like the taste of chili padi, so when I make them myself just put more shallots and garlic in the mix, maybe a tomato, maybe fermented shrimp paste (we call them terasi here). I also like green chilies a lot, they’re less spicy but very savory.
I fry ingredients first for a bit in high heat just enough that they’re a bit soft, and then I grind them. Frying longer reduces the spice but makes the sambal last longer. Imo mortar and pestle is easier to clean than a blender, so it’s perfect to make sambal in small batches, aka fresh sambal as often as you’d like, relatively conveniently. I love sambal.
Also check out sambal matah aka no grinding at all, just chopped and splashed with hot oil. It’s very aromatic, def one of my favorite types.
My personal ramblings aside, this is a good insightful video. I can see your passion for it! I hope more people can get into sambal because I can’t live without it haha
Wow man you definitely put in the work! You're refreshingly thorough and I can't wait to see where your channel goes.
Sick breakdown and props to slamming spoonful after spoonful of raw garlic and onion. That's real chef behaviour lol! We're definitely cut from the same cloth. SUBBED!
This is fantastic have been hunting for a Sambal recipe for the longest time! Analytic Cook your name says it all 😅
Well snap. I guess i should be able to replicate my grandmother's shrimp sambal.
Wish me luck
This is the first time I'm learning about Sambal, thanks to the algorithm. Your presentation is thorough. Well done. 👏 I love that it is educational but also entertaining. And now I'm going to make it and have my family try something new.
thank you hope it turns out well for you
I felt the painful diarrhea coming back watching this spicy video 🌶️🌶️
not the taco visit ... [ toliet flushes ]
This is the kind of food science content I absolutely love. Keep up the great work, man! 😊
in indonesia, any ingredient or combination of ingredients processed into that smooth and fine consistency is no sambal.. it's called bumbu..
if you want sambal, real indonesian javanese sambal, you should learn how to ngulek with cobek.. sambal is not suppose to be a finely grinded out of food processor paste..
you can fry the ingredients frist.. no need to be deep fried.. just fry it until it turn soft and mushy enough to be grinded.. including shallots and garlics..
it will save you from the painful ngulek process.. you can even use wooden cobek or that big ahh pepper mortar and pestle if you fry it first coz it turns soft after frying..
no need blender.. you can also fry the terasi / belacan, but not to long.. a quick fry is enough..
then you will have the right amount of oil in your sambal.. no need to add more oil, you're not making balinese matah..
matah is easier.. you only need to chop the ingredients and dunk hot oil into it..
ah.. use palm oil.. sunflower or that one european or arabic oil is not going to work..
This... This comment should be top
thanks for sharing, first time hearing these terms, got it.
Indonesian sambal: smashed chillies using an Indonesian mortar and pestle (horn shape, flatter wider bowl)
Bumbu: processed with extra ingredients to smooth and fine
Balado: bumbu stir fried with other main ingredients eg. deep fried eggs, chicken, onions, or in this case, anchovies & onions.
Balinese person here, this excellent comment stated very clearly the few missing techniques in the video, however I would like to add to this:
Using Cobek and pre-cooking the aromatics first by frying them gives the sambal chunkier texture that adds to the flavor, you can't get that with blender or food processor. I also suggest to use Cobek made from real lava stone, your sambal will taste so much better I swear
For sambal Matah while palm oil works ok, for best authentic results you would want to use traditionally made coconut oil with smoky flavor, in Bali its called Minyak Kelapa Metanus. Or at least use some kind of Coconut Oil (VCO is ok but filtered coconut oil also good. You want to heat it until just below smoking point before drenching the herbs with it.
Coconut oil is unctuous and heavier than seed oil, this type of oil goes very well with the fresh shallots and lemongrass used in Sambel Matah and it also goest so well when you eat it with white rice (medium or short grain rice)
I would also suggest to use coarse sea salt, even though the salt particles doesn't immediately dissolve in the mixture, it adds very nice mineral-y undertones that pair well with the spiciness of the chili and aromatics, it also adds a bit of Texture to the sambal so mix the salt last
Tbf I have seen some Javanese people ignore ngulek and just use a food processor… especially small businesses who sell ready made sambal. However, the consistency should be chunkier than this video and you can identify each ingredient from texture alone. Good attempt otherwise!
This is the real sambal making. 💯!
My favorite sambal is in the simplest form, fresh chili padi, garlic, salt, and msg, pounded using pestle and mortar but keep the chilies stay coarse (not looks like a paste). Then pour hot leftover oil from frying salted fish.
wow this is one of the best culinary videos I've ever seen. well done 🌟
This inspires me to upgrade my sambal recipe. Adding palm sugar, kefir leave , lemongrass & galangal is interesting because it more becoming into cooking paste rather than dipping/side dish . Also adding 3in1 MSG is must for me
[ Uncle Roger gives medal for MSG pick ]
What an amazing deep dive. I'm glad I found your channel
You got a new subscriber from Italy! I love your methodical approach, I'm few videos away from completing all of them AMAZING 😍
thank you, we love italian food too
Dang you've just earned a subscriber! This is amazing!
OMG. Sambal experiment. Finally I know how sambal was invented and developed!
Great video, bro 👍🏻
wow what a fabulous science of sambal, congratulations for your discovery 😻
another pantheon level video. I am blessed to be here watching each episode.
haha thank you, glad to be a blessing
Omfg that is the best way to clean a blender. Tysm for that tip at 12:50. I now feel so much less overwhelmed at the thought of cooking with a blender
Best cooking video! Made me inspired and motivated to get back into the kitchen! ❤
All the Indonesians coming here each giving a different account of what the basic correct formula is. lol
Is it wrong of me to wish this channel never gains popularity. This way I can pawn his recipe off as my own to family 🤣
Yes, that's wrong.
I'm also going to gatekeep this channel. There's just too many good recipes here
Good plan. That way, when he doesn't break even for long enough, he'll quit.
Sharing is caring
Yes, it's wrong
Nothing short of amazing! Subscribed!
Sambal smoked tuna fish also nice .Teared tuna fish into pieces then add also cut fresh chilles .
I don't agree with some of your observations, but this is a great video nonetheless. Great job, keep it up!!
please let me know where you have a different view, happy to learn
I'm REALLY craving Malaysian/Indonesian food now.
I got lots of sambal now in the fridge to make anything sambal... we just had sambal fried rice and sambal stingray
@@theanalyticalcook I can't eat stingray, the ammonia/urea smell gets me 🤢
Homeboy's out here eating leaves and other raw ingredients, so we don't have to. What a champ! Great video, honestly! It makes me want to try to make sambal.
We have special sambal in Brunei Darussalam."Sambal Tahai "with smoked sprat.By adding sambal paste with pounded smoked sprat fish .Only unique to our country.
my suggestion, if you want to create sambal, have different blender container. in my house, we have two blender container, one for drink, one for mix sambal, because some sambal use turmeric, and it's very hard to clean. so when blender container use to mix sambal, you just say bye, bye to the container, it will dedicate it life for only creating sambal.
good strategy, because the container will smell forever haha. luckily vitamix released a stainless steel container so I use it for blending tumeric and other scratchy stuff like spices
ada sambal pakai turmeric?
kayaknya di indonesia nggak ada deh
kalo bumbu basis turmeric ada
loved the show and the explanations
Great video! Very thorough experiments on sambal!
That's a good sambal right there! Make my mouth watery while watching this hahaha
In my experience big red chili gives its color, chili padi is instant spicy burn on the tongue and back of your throat cough, curly dried chili (india) is that slow rising burn/heat from your stomach, as for dried chili (china) is between chili padi and dried chili (india) but with a delayed burn on the mouth and lower heat on the stomach after ingesting. And the spiciness lingering big red chili for short to dried chili (china) the longest but also depending on how you cook them and your aromatic ratio. So you can mix the chilies to match what flavor profile you’re looking for, how spicy, and how long the burn is.
similar experience. I can't take too spicy though I enjoy a little spicy
@@theanalyticalcookyou could add tomatoes to the sambal and a pinch of sugar to make it less spicy. In indonesia we call it sambal tomat, can be made fresh or cooked. Kefir lime, calamansi lime, or jeruk limau/jeruk sambal (Citrus ×amblycarpa) to give it a more refreshing and fruity taste.
Thank you this was a good breakdown
I really thought this channel had 1m subscribers holy cow this channel is super underrated
I love your videos you take on such a nice way of explaining and showing the process thank you and please continue I hope you are more well known and don’t stop the videos
Thank you for bringing my dream analytical content to life ♥️♥️
Bravo brother! Bravo.
Appreciate the effort put into these videos👍👍👍
This is my first video ive seen of yours. You're going to be massive mate, its only a matter of time
Some tip here.
Roast your balacan first before added to your sambal mix. Don't eat it raw 😅.
Fry the anchovy to enchant flavor.
Soak dried shrimp for 10 minutes and fry it first before add to sambal mix.
This was such a great video. I’m so glad it popped up. Outstanding analysis and presentation. 🌶️
Really enjoyed this one! Great job as always and looking forward to more content from you! cheers
thanks for your support and giving me a chance to explain
Sambal nasi lemak best in the world and never ketar ketir
Try using lemo or kafir lime, it enhance the sourness plus it has really sweet and refreshing aroma
I used to put sambal in everything. Sambal in my pasta, sambal in my burger, sambal in my sandwich, sambal dip, sambal in fries, sambal in my mesh potatoes. I treat sambal as a sauce in my life.
yeah it's that good. that's why I dont regret making it in bulk
Congratulations, you actually recreated 1:1 the recipe of this very famous nasi lemak stall in PJ which has been operating for 35+ years
oh cool, what's the name? must try next time when I go there
@theanalyticalcook medan selera 223. i think. I was told by one of the waitress it was gula melaka and the unique aromatic combos that give it a rich flavor. last I went was before covid, but I saw on tiktok they're still operating
Amazing work! this is internet is for. Thannk you for the video, and many hours of research
Next, analysing how to make fried chicken juicy inside
Acid type flavor is good for barbequed fish, once i had the sambal with kaffir lime skin. It gives slighly bitter and spicy taste 😊
i never knew i need this sambal research video
Even among same type of chili there’s huge variation in spiciness. Some Malay aunty say for dried chili curly vs straight ones are diff levels
Great video. An idea for your next video, fried chicken. What is the best flour combo for edtra and long lasting crispiness, fresh vs powdered ingredients (i.e garlic, onion, ginger, chilli, mustard, etc) for marination, how long is the chicken best marinated for, how much can you season the flour before the chicken starts looking dark (i.e paprika, chilli powder, cayenne), what gives the chicken the appetizing bright orangey red colour, what temp should it be best fried at, etc....
Hello again, thanks for the spot-on suggestions as I plan to study fried chicken or ayam goreng berempah specifically for nasi lemak. Lots of good test cases you listed there. Do you have any insight into how Village Park makes their crispy bits? I spoke to the owner and he said it's frying the rempah batter and the crispy bits gets its flavour from ginger and sugar.
@theanalyticalcook as far as I remember, everytime I have eaten there, I taste lemongrass and ginger in those crispy bits. Since they are fried in huge batches, I assume they have a lot to go around. Trying to produce a sufficient amount at home would most likely force you to fry more than 1 or 2 pieces of whole legs. The secret is all in the batter, and from the colour of the chicken, I can see that it turns out rather dark indicating sugar and spices like cumin, coriander and fennel which gets dark real quick when in contact with heat, especially anything above 150 celcius. The bright orangey batter also indicates presence of turmeric and galangal. I can also taste candlenut in the chicken, not much, but it is present enough.
Amazing episode, hope to see this channel grow
this is incredible, now I'm curious about the type of oil to use in sambal. is olive oil really not suitable for sambal, or maybe peanut oil or coconut oil will enhanced the taste of the sambal
I would prefer to use a neutral oil as a blank canvas to absorb the wonderful flavours of the sambal ingredients
a very scientific explanation of 'agak-agak'
This is ... Wow great in depth my man
Excellent work. Thanks
My mum use dry chilli,but first remove the seed then boil those chillies before blender it or smash with mortar if you like corse sambal instead of smoot.
Oil or water base sambal is depends on where you put the sambal. If you want to put it in soup base food, use water base sambal. Oily sambal can ruin the taste of the soup. Use oil base sambal for non soup dishes.
setuju
Great video...
to make the sambal extra fragrant, add a tie of pandan leave midway through cooking the sambal, also i pretty much have the same recipe for sambal as your complex sambal, just that i dont use kaffir lime leaves. but thanks for the video
This is my favourite type of video
Other acid ingredients that you may use: unripe manggo, green tomato, belimbing sayur. You may also use peanut or cashew to add umami flavour / creaminess
I laughed when you started talking about revealed preferences and optimization for sambal 😂 are you an economist by chance ? Great video!
yeap that's how I first learnt how to make sense of data. glad you noticed it!
@theanalyticalcook nice! I'm training to be an economist and sambal expert so I appreciate the guidance in your video 😂
Ho-ly. Instant subscribe. Love this type of content, nicely done
After watching your video I felt like I just went for Sambal Masterclass & Kangkong Sambal Diploma Class.
😂
Again. Im here, to learn.
Thank you for rawdog tasting all the chillis lol, if it were me id be on my throne at 5am on the same day
The interesting part of making sambal is, you will never be satisfied. Every time you modify the ingredients even just a slight of grams, you will unlock a new flavor.
7:07 Some people do make sambal with a tiny touch of sourness. They use Assam keping.
Loved the details, saw the ratio you shared but could you please share in wt/quantity please.
shared in the video description with estimated quantities
I love your analytical approach to this project and I am sure the sambal is delicious and complex, but I must say it does show what I term a "Chinese" approach to sambal. I have found that when you eat sambal in Malaysia, you can immediately tell if it has been cooked by Chinese or Malay/ Indonesian. The Chinese approach seems to be the more ingredients the better, rather than showcasing or understanding the simplicity of your ingredient. You have 17 ingredients in your sambal, I don't think it really answers your question of what makes a sambal taste good. Rather, how do Malay sambals taste so good with few ingredients? (cf. Escoffier). With "Pecah minyak" , one does need to add more oil than what most people think, because it is part of the caramelisation process (not sure of percentage), and remove the excess oil as a "waster product" after the chemical process has taken place. Nevertheless, your video does contribute to the amazing world of sambal, so thanks for making it
Thank you for the video my good sir. As a SEA currently in Europe, I've been craving for Sambal for some time now, and what a delight to find this perfectly explained, beautifully crafted, fully cultured video😁. I will definitely going to make this and adjust the ingredients to what I can found (IDK about tamarind and belacan, but the other should be fine). And maybe make a green chili version also!
One question: what is the expected shelf life of those 3 type of sambals?
hello glad to be of service. Hope you can find them at your asian grocer. For shelf life, the raw sambal is best consumed same day as it oxidises easily in the air (like freshly cut apples), probably could last a day more if refrigerated airtight but the flavour may deteriorate (think smoothie). But cooking the sambal till oil split should last longer as the moisture is reduced and protected from oxidation by oil. People say cooked sambal lasts very long and is shelf stable, but I refrigerate mine for maximum freshness.
Prop to this guy tasting raw chillie paste, raw garlic and belacan
Its pretty insane especially belacan...
Fantastic explanation!
14:47 you just created _Lao Gan Ma_ (Chinese Chili Sauce) with the dried chili
In Sweden we have a word for that just nice sweet spot, "lagom".
lagom!
Best sambal vid
glad to be of service
Ngiler cok
I CAN'T BELIEVE THIS EXISTS LETS GOOOO
gogogo
The sambal of anchovies is better taste if we put little belachan, blended dried shrimps,gula melaka, tamarind juice and secret ingridient coconut powder and fir tangy flavour squeeze clamansi.
Great stuff as usual.
thank you so much