Speaker A
I add water and cook it on low heat so the Sambal isn't fried and at risk of getting burnt.
Learn how to make Awet TANPA Pengawet Sambal Bawang ala Bu Rudy Surabaya with simple ingredients and oil-based preservation.
Ask about this video. Answers come from its transcript only — with the timestamp, so you can check them.
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Key Takeaways
- Low heat cooking with added water prevents burning and preserves aroma.
- Oil-based sambal lasts longer without preservatives if water content is minimized.
- Using whole garlic enhances aroma and visual appeal.
- Coarse chopping of ingredients improves texture and appearance.
- This sambal is versatile and suitable for home use or selling.
What the video covers
- Devina Hermawan demonstrates a simple, preservative-free Sambal Bawang recipe inspired by Bu Rudy Surabaya.
- The recipe uses shallots, bird's eye chili, garlic (skin-on), shrimp paste (optional), oil, salt, MSG, and optional sugar.
- The sambal is cooked on low heat with added water to prevent burning and ensure slow evaporation.
- The oil base naturally preserves the sambal, making it long-lasting without preservatives.
- Chopping the shallots and chili coarsely maintains appealing texture rather than blending smoothly.
- Garlic is infused whole in oil for aroma and visual appeal, then removed before adding the spice mix.
- Reducing water content during cooking is key to extending shelf life.
- The sambal pairs well with rice, crackers, fried chicken, and other dishes.
- Devina encourages viewers to tag her on Instagram if they try the recipe.
- She hints at upcoming fried chicken recipes to complement the sambal.
Chapters
- 00:00Introduction and Cooking Method Overview
- 01:12Ingredients and Their Roles
- 01:47Oil and Seasoning Details
- 02:10Garlic Preparation and Visual Tips
- 02:52Chopping Shallots and Chili
- 03:32Adding Spices and Cooking with Water
- 04:23Slow Cooking and Water Evaporation
- 05:00Final Appearance and Storage Tips
- 06:04Serving Suggestions and Closing Remarks
Full Transcript — Download SRT & Markdown
Speaker A
Hello! Welcome back to my channel, Devina Hermawan. Today, we'll be making Sambal Bawang. It's simple, easy, delicious, storable, and great for vendors.
Speaker A
This Sambal has an oily base, so it's naturally long-lasting without any preservatives. The ingredients are simple. You need shallots and chili. I'm using all bird's eye chili with a ratio of 1:1.
Speaker A
To add aroma (optional), I'm adding skin-on garlic and shrimp paste. Without shrimp paste, it will taste good. But with it, the Sambal Bawang will have more aroma.
Speaker A
Don't add too much, though. We also need quite a lot of oil as this is an oil-based Sambal.
Speaker A
Then, we need salt and MSG as seasonings. It's up to you, but I think using beef or chicken stock may disturb the flavor as the ingredients are simple.
Speaker A
Also, a bit of sugar, if you want, as some Sambal Bawang tend to be salty and contain no sugar at all.
Speaker A
First, heat some oil. Pound the garlic, leave the skin on. Add the garlic into the oil and let it get infused.
Speaker A
The garlic wasn't chopped mainly for visual reasons. The shallots in Sambal Bawang are pleasingly transparent.
Speaker A
When mixed in, chopped garlic will look like white spots in the Sambal. It'll look less appealing. But, it's all up to you.
Speaker A
As we wait for the garlic to be infused on low heat, let's chop the shallots and chili.
Speaker A
I'll use a food processor for this. If the shallots are too big, it may not get chopped properly.
Speaker A
You can slice or pound the shallots first. The rest are quite small, so it's okay.
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Add them into the food processor and chop. Don't blend them smoothly. Look at this texture. They're chopped, which will look more appealing than if you blend them smoothly.
Speaker A
Once the garlic is infused, remove them from the oil. Then, add the blended spices in.
Speaker A
Add the shrimp paste in, too. Don't forget to season with salt, a bit of sugar (optional), and MSG.
Speaker A
Before cooking this further, I'm adding a bit of water in. Then, continue on low heat until it's cooked thoroughly.
Speaker A
I add water and cook it on low heat so the Sambal isn't fried and at risk of getting burnt.
Speaker A
The aroma won't be the same. We want the water content in the Sambal to evaporate, but we want it to happen slowly.
Speaker A
At the end, the shallots and chili should be soft and cooked through without becoming dry or burnt.
Speaker A
So we cook them in oil, add a bit of water, cook them slowly, on low heat.
Speaker A
This amount of Sambal may take 15 to 20 minutes. But, if you make a large batch with a large pan with 2 kg of chili, the cooking time will be longer.
Speaker A
Be patient. The key here is the low heat. As you can see, the shallots are transparent and the oil has an appealing orange tint to it.
Speaker A
The bird's eye chili are cooked, too. It's soft, cooked through, and easy to eat.
Speaker A
If you want to store this Sambal, it's important to reduce the water content as much as possible.
Speaker A
The higher the water content, the less shelf life it will have. Don't wash the pan after you finish cooking the Sambal. I like to add rice into the pan and stir.
Speaker A
This is the best part. You definitely have to try this Sambal. It's fragrant, spicy, delicious, and savory.
Speaker A
It's very easy to make, too. You can use it for anything. Eat it with rice and crackers like this...
Speaker A
...mix it into dishes like fried chicken, battered shrimp, etc. Next, I will share two fried chicken recipes, so make sure you stay tuned, okay?
Speaker A
You can keep this Sambal in stock at home or sell it. Since this is an oil-based Sambal, it'll last a lot longer...
Speaker A
...as long as you reduce the water content when you cook the Sambal. Thank you for watching. If you recooked this dish, tag @devinahermawan and @devispantry on Instagram.
Speaker A
Like, share, comment, subscribe, etc. Stay tuned and see you in the next video!
Topics:Sambal BawangBu Rudy SurabayaDevina HermawanIndonesian sambaloil-based sambalpreservative-free recipebird's eye chilishallotsshrimp pasteIndonesian chili sauce
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