salam wrt wbt & hi!
yes, i know, at 29? really? haha. i ate a lot of sambal but never make one. why i finally decide to do it? because i want to have it my way. hehe. and because australians can make them in masterchef, so why can't i? i must do this before i die. okay that is so dramatic. before i turn 30. hehe.
the problem with what use to have is, they got seeds. no, i don't have problem with the heat, just the seed. it takes me longer to eat when i have to separate them while eating. so to me, if you take more time on preparation, you will take less time to eat. hee.
the second thing is people always use tamarind. i know it's tradition and what not. when i ask about other substitute some will get angry or make face. like, duh. it's not like i'm going to commit a crime. i just can't stand the smell, taste, and texture because some people left them clumpy inside!
so when i found this recipe i was like.. YEAH!!! apparently no oil is required also. heh. well, two recipe actually. same ingredient, one is cooked and one is not. you can eat both ways. i put the seeds aside and use vinegar. some recipes use lemon or lime to get the sour taste.
if you got strong arms, just use the pestle and mortar. but i don't. haha. half way through, i use the blender. hehe. and i know we're not suppose to measure everything because we have to cook by taste. but please excuse me. because i'm so used to baking, that's why i use the tools. hee.
