Welcome to show me the curry dot com I'm a new jer, and today I'm gonna show you how to make sambal Ensemble can be bought in grocery stores as well.

So this is what it looks like on dhe.

Basically, it's a chili paste, so you get the kind that is without garlic.

You can also get the kind that is chili paste that is with garlic.

So I'm gonna show you how to make it with garlic.

And then later on, I will show you how to use that sambal to make nursing goring.

So watch out for that recipe.

So very simple.

You don't have to buy the jar anymore.

You could make it at home.

So let's start with the most important ingredient that is wretchedly.

See, this is what it looks like, and it's a really in full form over here in India right now.

And look how beautiful look they look the same chili that you cut and you slit and you stop and you make chilly pickle out off it young.

But anyway, it's This is what it is.

And we're using about 150 grams on dhe.

About six of the large chilies so honestly, a little bit here.

There is not that crucial for this recipe.

And the next thing we're going to be using is galling.

You can totally amid this, if you like.

And that's all so fine that I know that a lot of people out there who don't not like garlic and that's okay.

Oh, you can double up on the garlic.

This is a full bub of garlic that I've just peeled.

So I'm gonna be making a small batch and using it up really fast.

But if you want to keep the sample for a long time, just all you have to do is add some white vinegar to it.

So I'm gonna chop the chilies.

You can choose to remove the seeds if you like.

I have no problems with them, and I'm just gonna keep them.

What's chili sauce if it's not spicy, right.

So it's not the version that I'm showing you is from Indonesia.

This is a recipe given to me, um, by a chef in Indonesia, in Bali.

Actually, when I'd gone there recently, So and I'm sure there are lots and lots of variations to this recipe.

put the chiles in the foot food processor.

Our little I think you don't want to mash it up.

You don't want to blend it.

He's just going toe.

Just break it down a little bit and you don't want a smooth paste.

Meanwhile, I have four tablespoons of oil heating up on medium heat.

I'm going to also mince the garlic, so I'm just gonna use a little crusher here and use it a little faster.

But you can just do it by hand if you like.

And once the oil is hot, we're gonna add in the garlic and makes it very well.

You don't want it to change color, just little head start before we add in the chilies and we can add in the richies.

Now, Theo, the red color looks beautiful.

That's one of the reasons why we don't grind it and we just pulse it and process it so that we can see the color.

So the flame now is on law.

We're also gonna add in a little bit of salt so that the chilies and the early release the moisture.

Once you start seeing the more sure about reading, you got about a couple for water over here.

What we'll do is we'll keep adding a little at a time and allowing it to cook.

So I gotta put about 1/4 capping at this point, and I'm gonna allow it to cook and with them what evaporate?

So I also have some pie chili powder here.

If you don't want it as spicy as I do, you can always agin Kashmiri Merchant will do just the job.

Bottom line is, we're trying to get that red color that you get a new assemble bottle or from from a store or from these restaurants.

Someone just had a little bit or as much as you like, and just keep cooking and went to see the water has again evaporated and would add a little bit more water and could be down again.

And it looks like the water is evaporated again.

Add some more water.

You know, every time I'm adding in water, I'm adding in 1/4 cup of the time again.

Cook it down.

I can't tell you how beautiful this looks, So I'm down to the last quarter cup of water and I'm gonna add it in.

You have saved half of that quarter cup.

I think that's enough.

And I'm going to add in vinegar instead.

So I decided to make since I made it making a big batch.

I'm gonna keep it for a little longer just to show you.

So if you're not, if you're gonna be using it right away, then you can use the whole water.

It's that's about it.

But I'm just gonna use the last half of the quarter cup just a two tablespoons off vinegar and I'm gonna lower the heat to the absolute minimum.

One final mix after you add in the vinegar and you can turn off the flame so the sample is ready.

Look at it.

It looks gorgeous.

The color is fantastic and it tastes so good.

I did try it.

I know none of you're gonna believe me, but I did.

Honestly, it was perfect.

I had to make sure the salt was balance was right.

And just a little bit of vinegars just to make it last for about a week.

10 days in the refrigerator.

And what's gonna happen is after it settled down.

And of course, get little picker and you will see the oil just, you know, floating with floating a little bit on the site.

And that's exactly how you wanted.

Oil is a preservative, and it's it's gonna help make the samba last for a little longer.

Now there's so many recipes for sample out there and every family in every city, and every person has their own little variation.

This particular recipe was given to me by Chef in Bali.

So fantastic recipe and this we're gonna use to make nursing goring.

Of course, you can use it for a lot of other things.

Also, my mouth is watching, but we're going to use it to make nursing goring, and that's coming up soon.

So look out for that video.

So enjoy a sample and get rid of the bottle of stuff that you get in this from the store.

Just make it fresh and enjoy it.

And if you like this recipe and you'd like to see more from us, please don't forget to subscribe and join us again.