Pedas Gurih: Resep Sambal Mangga

Devina Hermawan December 18, 2019 Watch on YouTube ↗

Chicken Karaage with Green Mango Sambal (Sambal Mangga)

Bahan Sambal Terasi:

Bahan Salad mangga:

Haluskan bawang putih, bawang merah, cabai keriting, cabai rawit, terasi, dan minyak goreng
Panaskan pan, tumis bumbu yang sudah dihaluskan tadi
Masukkan daun jeruk dan kecombrang, sambil diaduk
Tambahkan saus plum / sambal bangkok dan air
Bumbui dengan gula, garam, dan penyedap sesuai selera. Masak hingga bumbu matang dan harum
Sajikan dengan salad mangga
Potong mangga memanjang dan tipis
Potong bawang merah dan cabai rawit
Siapkan wadah
Campurkan bawang merah, cabai rawit, gula pasir, kecap ikan, dan air jeruk nipis. Aduk rata
Masukkan potongan mangga, aduk hingga tercampur
Siap disajikan
Blend the garlic, shallots, curly chili, bird’s eye chili, shrimp paste, and oil.
Heat the pan and sautè the blended spices.
Add Kaffir lime leaves and torch ginger while mixing.
Add the plum sauce / Bangkok sambal and water.
Season with sugar, salt, and flavor enhancer, to taste. Cook until the Sambal is done and fragrant.
Serve with the mango salad.
Slice the mangoes lengthwise thinly.
Slice the shallots and bird’s eye chili.
Prepare a bowl.
Combine the shallots, bird’s eye chili, sugar, fish sauce, and lime juice. Mix well.
Add the sliced mangoes in. Mix well.
Ready to serve.

Shrimp Paste Sambal ingredients:

Mango Salad ingredients:

Grind the garlic, shallots, curly chilies, bird's-eye chilies, shrimp paste, and cooking oil until smooth
Heat a pan, sauté the ground spice paste
Add the kaffir lime leaves and torch ginger, stirring
Add the plum sauce/Bangkok chili sauce and water
Season with sugar, salt, and seasoning to taste. Cook until the seasoning is done and fragrant
Serve with the mango salad
Slice the mango lengthwise and thin
Slice the shallots and bird's-eye chilies
Prepare a bowl
Combine the shallots, bird's-eye chilies, granulated sugar, fish sauce, and lime juice. Mix well
Add the sliced mango, mix until combined
Ready to serve
Blend the garlic, shallots, curly chili, bird's eye chili, shrimp paste, and oil.
Heat the pan and sauté the blended spices.
Add kaffir lime leaves and torch ginger while mixing.
Add the plum sauce / Bangkok sambal and water.
Season with sugar, salt, and flavor enhancer, to taste. Cook until the sambal is done and fragrant.
Serve with the mango salad.
Slice the mangoes lengthwise thinly.
Slice the shallots and bird's eye chili.
Prepare a bowl.
Combine the shallots, bird's eye chili, sugar, fish sauce, and lime juice. Mix well.
Add the sliced mangoes in. Mix well.
Ready to serve.