This is the Secret of How to Make Sambal So Delicious

Eat without sauce for Indonesians like eating without salt. Less tasty, less savory. When viewed further, almost every region in Indonesia has a sambal of the name, and different types.
To make a good sauce, sometimes recipes are obtained from generation to generation. Apart from that, there are some things that influence to make the sauce tasted more delicious or not.
Encountered at launching new menu Kaum Restaurant in Menteng, Central Jakarta, chef Rachmad Hidayat give some tips to consider when making sambal.
Salt at the end
Hayo admitted who used to put salt together with other ingredients when making sauce. Apparently according to Chef Rachmad, salt should be included at the end.
"The maximum baseball flavor (if put in at the beginning), Enter salt later, because salt 100 percent baseball kebuang, it is still the same.If you follow the first diulek, salted left in the cobek," he said.
Order ngulek
And it turns out again, sucking the ingredients is not directly inserted all the ingredients together. There are sequences, ranging from the hardest material. Like big red peppers, cayenne pepper, onion, and then tomatoes.
"Blend first to 80 percent, just enter the cayenne pepper, red onion, and the last tomato," said Rachmad explained.
Shrimp paste
For some types of chili, terasi ingredients become one of the important ingredients that must be included. To get the perfect flavor, burn first paste before frying and in ulek with sambal.
Chili stalks
Well, this one is the most unique. Not many know that the stalk of cayenne pepper can also be pulverized to reduce the spicy taste of cayenne pepper, but it can give a unique taste in the sauce.
"Cayenne pepper has its trunk, it can be used, it makes a unique taste, and can neutralize the spicy taste," he said.
Garlic
If garlic is usually intact put into chili ingredients, do not do this anymore. Apparently there are some parts of garlic that gives a bitter taste. Therefore, it is advisable before putting in garlic to be pulverized, cut onion in half, remove the greenish-colored portion, and cut the bottom of the onion.