Sambar
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| In this article, I explain Indonesian food, Sambar of Malay food. For Sambar of South Indian cuisine, please read "". — | —
Sambar with anchovy
Sambar(: sambal, sambel) is pungent used in and. It is also called sambal sauce. A kind of. There are various tastes from hot to sweet, and commercial products include a wide range of seafood taste. Stir frying with oil Sambar Goren (Sambal goreng) is widely popular, there is also Sambal matah which cooks raw. It has nothing to do with South Indian food (sambar, sambhar, sambaaru, sambar, sambar). However, l and r It is easy to confuse because you can not distinguish.
Recipe
Fry mainly with Chabe () · Bowan Mela (small grain) · Bawampyi (), etc, etc., (Fermented product) etc and grind it in stone mortar and paste it in. Fragrance is attached to the finish grass or the like. In some cases, material is carved with kitchen knife, and it is sometimes taken in with hands to eat raw. There are no rules such as this depending on the region and the family, and the material and the cooking method are different.
Use
Commercially available bottled sambar
It is more like Japanese or something rather than seasoning or sauce, but its use fits a wide variety of things. It is an indispensable existence on the table of the table. , And so on, and used frequently. Not only as a seasoning but also a stir-fried Ayam Goren (Ayam goreng), and, Ikanbakaru (ikan bakar) etc.
Related matter
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Acquired from ""
Post Date : 2018-01-29 00:30
This article is taken from the Japanese Wikipedia Sambar
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