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Sambal Cobek Bakar Recipe, a Way to Use Your Mortar as Hot Plate Utensils  

Senin, 27 Juni 2022 - 14:44 | 28.60k
Sambal Cobek Bakar Recipe, a Way to Use Your Mortar as Hot Plate Utensils   
Sambal on a hot mortar or cobek bakar. (Photo: Site News/Blog Site) 
Editor: Khodijah Siti

TIMESINDONESIA, JAKARTA – Sambal or spicy chili sauce has becom eone common dishes found in every food shop and restaurant in Indonesia. Even every houses in the country has their very own way to serve their sambal on the table. Including  this sambal cobek bakar.

Sambal cobek bakar is a sambal served on hot mortar which act like a hot late utensils. To cook this side dish all you need is a mortar which was made out of porcelain or mud. If you have prepared the mortar then you need to prepare these ingredients. Check them out below.

Ingredients:

  • 2tbs cooking oil
  • 2 pcs tomatoes
  • 15 pcs bird eye chili
  • 4 cloves shallot
  • 3 cloves garlic
  • 2 cloves minced shallot
  • 1 tsp salt (adjustable)
  • 1/2 tsp chicken block (adjustable)
  • 1 tsp sugar (adjustable)

Instructions:

  1. Dice everything up, sautéed for a minute in a hot oil with a medium heat.
  2. Once all the ingredients seem mushy, move it to the mortar and ground the all together.
  3. Along with the mortar, move it on top of a stove, heat it till you smell some nice fragrant of mortal combined with the nice aroma of the sambal.
  4. Let it heated for 5 minutes. You could add some slices of calamari, shrimps,  or may be smashed fried chicken or even smoked beef.
  5. And your sambal cobek bakar is ready to be served.

You could serve your sambal cobek bakar or hot plate sambal with rice and some raw vegetable such as cabbage, cucumber, or basils as the condiments, just the way Indonesian did. This will surely elevate your dining and took it to the top. (*)

**) Dapatkan update informasi pilihan setiap hari dari TIMES Indonesia dengan bergabung di Grup Telegram TI Update. Caranya, klik link ini dan join. Pastikan Anda telah menginstal aplikasi Telegram di HP.



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