Terbaru Cara Membuat Sambal Lalapan Ayam Goreng Lamongan Untuk Jualan

Ingredients

• 180 grams Bird's Eye Chilies (fresh, washed and dried)
• 1 kilogram Tomatoes (firm, ripe, preferably plum tomatoes)
• 90 grams Red Onion (peeled and sliced)
• 30 grams Candlenuts (Kemiri) (raw, toasted lightly before grinding)
• 1 teaspoon Salt (regular table salt)
• 2 teaspoon Sasa Seasoning (MSG) (optional flavor enhancer)
• 1 teaspoon Roasted Shrimp Paste (Terasi) (Hasan Santo brand preferred)
• 5 tablespoon Granulated Sugar (balances acidity)
• 500 ml Vegetable Oil (for deep frying; neutral oil such as canola or sunflower)

Instructions

1. Weigh Ingredients

   Using a kitchen scale, measure all ingredients to the amounts listed. This ensures consistency, especially for commercial use.

   Time: PT5M

2. Fry Red Onions

   Heat about 200 ml of oil in the pan over medium heat. Add the sliced red onion and fry until golden but not burnt, then remove with a slotted spoon.

   Time: PT5M

   Temperature: medium heat

3. Fry Bird's Eye Chilies

   In the same oil, add the bird's eye chilies. Stir‑fry for 3‑4 minutes until they turn slightly charred. Remove and set aside.

   Time: PT5M

   Temperature: medium heat

4. Fry Tomatoes

   Add enough oil to fully submerge the tomatoes (about 250 ml). Fry the whole tomatoes for 8‑10 minutes until the skin blisters but the flesh remains intact. Remove and set aside.

   Time: PT10M

   Temperature: medium heat

5. Grind Fried Ingredients

   In a clean mortar, combine toasted candlenuts, the fried chilies, fried onions, salt, Sasa seasoning, and roasted shrimp paste. Grind until a smooth paste forms, adding a splash of the frying oil if needed.

   Time: PT5M

6. Add Sugar

   Add the granulated sugar to the paste and continue grinding until fully incorporated and the mixture is slightly coarse.

   Time: PT2M

7. Mix Tomatoes with Paste

   Transfer the fried tomatoes into the mortar. Using the pestle, mash together with the spice paste until well blended. The final sambal should be thin, bright red, and slightly coarse.

   Time: PT5M

8. Final Adjustments & Storage

   Taste the sambal and adjust salt or sugar if needed. Transfer to a clean jar, seal tightly, and let cool to room temperature before refrigerating.

   Time: PT3M

Nutrition Facts

Calories

85

Protein

1 g

Carbohydrates

12 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bird's Eye Chilies: Thai chilies, Serrano peppers
• Instead of Tomatoes: Roma tomatoes
• Instead of Red Onion: yellow onion
• Instead of Candlenuts (Kemiri): macadamia nuts, pine nuts
• Instead of Salt: sea salt
• Instead of Sasa Seasoning (MSG): vegetable bouillon powder
• Instead of Roasted Shrimp Paste (Terasi): fermented fish sauce (small amount)
• Instead of Granulated Sugar: palm sugar, brown sugar
• Instead of Vegetable Oil: peanut oil, corn oil

Equipment Needed

• Kitchen Scale
• Frying Pan or Wok
• Stove
• Mortar and Pestle (Cobek)
• Spatula or Slotted Spoon
• Bowl

Critical Steps — Do Not Skip

• Fry Red Onions
• Fry Bird's Eye Chilies
• Fry Tomatoes
• Grind Fried Ingredients
• Mix Tomatoes with Paste

Chef Tips from the Video

• Use firm, ripe plum tomatoes for a bright, slightly acidic base.
• Toast candlenuts lightly before grinding to release their buttery flavor.
• Grinding in a mortar yields a more authentic texture than a food processor.

Troubleshooting

Storage

Refrigerator: Up to 2 weeks in a sealed jar.

Freezer: Up to 2 months; thaw in refrigerator before use.

Room temperature: Safe for up to 1 day if kept in a cool, dark place.

Make-Ahead Tips

• Fry the onions, chilies, and tomatoes up to a day ahead and store them in the fridge.
• Grind the candlenut paste ahead of time; keep it sealed to retain aroma.
• The sambal flavor improves after 12‑24 hours of resting.

Frequently Asked Questions