Last Updated on December 25, 2023
Sambal terasi lemon cui calamansi is a delicious Southeast Asian condiment that is a great addition to any meal. It is made with a blend of chili peppers, garlic, ginger, and spices that are blended together and then combined with lemon or lime juice for a tart, zesty flavor.
It is typically served with rice, fish, chicken, or vegetables. The recipe is simple and the ingredients are easy to find, so it’s a great way to add a bit of flavor to your meal.
What is a sambal terasi lemon cui calamansi?
Sambal terasi is an intense Indonesian chili sauce crafted from dried shrimp paste, bird’s eye chilies, garlic, sugar, salt, and citrus, creating a fiery and vibrant flavor profile. One of its popular item is Sambal terasi lemon cui calamansi.
It is a condiment made with chili peppers, garlic, ginger, and spices blended together and then combined with lemon or lime juice. The result is a flavorful, zesty condiment that can be used to add a bit of flavor to any meal. The chili peppers used in the recipe can range from mild to spicy, depending on your taste. The garlic and ginger give the sambal a savory flavor, while the spices add a bit of heat.
The key ingredient in the recipe is the calamansi, which is a citrus fruit native to the Philippines. It has a tart, tangy flavor similar to a lime or lemon but with a slightly sweeter taste. The calamansi juice is used to give the sambal the tartness it needs to balance out the other flavors.
Why You’ll Love this sambal terasi lemon cui calamansi?
Sambal terasi lemon cui calamansi recipe is a great way to add a bit of flavor to any meal. It’s easy to make and the ingredients are easy to find. The combination of chili peppers, garlic, ginger, and spices gives the recipe a unique flavor that’s sure to please.
The calamansi juice adds a tart, zesty flavor that balances out the other flavors. And, because it’s a condiment, it’s very versatile and can be used on a variety of dishes.
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The Ingredients
20 vibrant long red cayenne peppers (or 4 plump red bell peppers): These peppers bring the base heat and vibrant color to the sambal. The cayenne peppers add a fiery kick, while red bell peppers offer a milder flavor and a touch of sweetness, allowing for flexibility in heat levels and taste.
10 fiery bird’s eye chilies (adjust for desired heat): These chilies intensify the heat and add a distinct spiciness to the sambal. The quantity can be adjusted according to personal preference for heat levels.
4 ripe tomatoes bursting with flavor: Tomatoes contribute a rich, slightly sweet, and tangy element to the sambal. They also help balance the heat from the peppers and chilies while providing a juicy texture.
2 tablespoons of umami-rich terasi (dried shrimp paste): Terasi adds a deeply savory, umami flavor to the sambal. It’s a crucial ingredient that gives depth and complexity to the overall taste profile.
2 teaspoons of sea salt for depth of taste: Salt enhances the flavors of the other ingredients and helps bring out their natural tastes. It adds depth and balances the overall flavor of the sambal.
12 juicy calamansis, squeezed for their tangy, citrusy juice: Calamansi juice provides a vibrant citrusy tang to the sambal. It contributes a fresh, acidic element that complements the spiciness and richness of the other ingredients.
Step by Step Instructions
1. Preparing the Ingredients:
- Wash and thoroughly dry all the peppers (whether cayenne or bell), tomatoes, and calamansi.
- For cayenne peppers, remove the stems and roughly chop them. For bell peppers, deseed and roughly chop them.
- If you prefer a milder heat, deseed the bird’s eye chilies and roughly chop them.
- Dice the tomatoes into small pieces.
- Squeeze the calamansi to extract their juice, ensuring to remove any seeds.
2. Toasting the Terasi:
- In a dry skillet or pan, toast the terasi (dried shrimp paste) over low heat for a few minutes until it becomes fragrant. Stir continuously to prevent burning. Once aromatic, remove it from heat and set it aside to cool.
3. Blending the Peppers and Chilies:
- In a food processor or blender, add the chopped cayenne peppers (or bell peppers) and bird’s eye chilies. Pulse or blend them until they form a coarse paste.
4. Combining Ingredients:
- Add the diced tomatoes to the blended pepper-chili mixture in the food processor or blender.
- Break the cooled terasi into smaller pieces and add it to the mixture.
- Sprinkle in the sea salt.
5. Blending to Desired Consistency:
- Blend or pulse the mixture again until it reaches your preferred consistency. Some like it smoother, while others prefer a slightly chunky texture.
6. Adjusting Heat and Flavor:
- Taste the sambal and adjust the heat level by adding more bird’s eye chilies if you desire more spice.
- Adjust the seasoning by adding more salt if needed. You can also balance the flavor with a bit more calamansi juice for tanginess.
7. Storing or Serving:
- Transfer the Sambal Terasi Lemon Cui Calamansi to a clean, airtight jar or container.
- Refrigerate it for up to a week to allow the flavors to meld and develop further.
8. Enjoying the Sambal:
- Use this flavorful sambal as a condiment or flavor enhancer for various dishes. It complements rice, meats, vegetables, and more, providing a spicy, tangy kick to your meals.
Notes
– If you’d like a spicier sambal, add more chili peppers.
– If you’d like a milder sambal, reduce the amount of chili peppers.
– You can adjust the amount of lemon or lime juice and calamansi juice to taste.
– You can also adjust the amount of spices to taste.
– The sambal will keep for up to a week in the refrigerator.
– The sambal can also be frozen for up to 3 months.
Nutrition Information
One serving of sambal terasi lemon cui calamansi contains approximately 20 calories, 1 gram of fat, 4 grams of carbohydrates, and 1 gram of protein.
How to store sambal terasi lemon cui calamansi?
Sambal terasi lemon cui calamansi should be stored in an airtight container in the refrigerator. It will keep for up to a week. It can also be frozen for up to 3 months.
Variations
– Sambal with Coconut Milk: For a creamier sambal, add a few tablespoons of coconut milk to the mixture.
– Sambal with Nuts: For a nutty flavor, add a few tablespoons of chopped almonds or cashews to the mixture.
– Sambal with Tomatoes: For a tomato-based sambal, add a few tablespoons of chopped tomatoes to the mixture.
– Sambal with Shrimp: For a seafood flavor, add a few tablespoons of cooked, chopped shrimp to the mixture.
– Sambal with Lemongrass: For a lemony flavor, add a few tablespoons of chopped lemongrass to the mixture.
– Sambal with Coconut Sugar: For a sweeter sambal, add a few tablespoons of coconut sugar to the mixture.
Ingredients
- Ingredients for recipe card
- 10 fiery bird’s eye chilies adjust for desired heat
- 12 juicy calamansi squeezed for their tangy, citrusy juice
- 4 ripe tomatoes bursting with flavor
- 20 vibrant long red cayenne peppers or 4 plump red bell peppers
- 2 teaspoons of sea salt for depth of taste
- 2 tablespoons of umami-rich terasi dried shrimp paste
Instructions
- Wash and dry all the peppers, tomatoes, and calamansi thoroughly.
- If using cayenne peppers, remove the stems and roughly chop them. If using bell peppers, deseed and roughly chop them.
- Deseed the bird’s eye chilies if you prefer a milder heat and roughly chop them.
- Dice the tomatoes into small pieces.
- Squeeze the calamansi to extract their juice. Remove any seeds.
- In a dry skillet or pan, toast the terasi (dried shrimp paste) over low heat for a few minutes until fragrant. Stir continuously to prevent burning. Once aromatic, remove from heat and set aside to cool.
- In a food processor or blender, add the chopped cayenne peppers (or bell peppers) and bird’s eye chilies. Pulse or blend until they form a coarse paste.
- Add the diced tomatoes to the blended pepper mixture in the food processor or blender.
- Break the cooled terasi into smaller pieces and add it to the mixture.
- Sprinkle in the sea salt.
- Blend or pulse the mixture again until it reaches your desired consistency. Some prefer a smoother paste, while others prefer it slightly chunky.
- Taste the sambal and adjust the heat level by adding more bird’s eye chilies if desired.
- Adjust the seasoning by adding more salt if needed. You can also balance the flavor with a bit more calamansi juice for tanginess.
- Transfer the Sambal Terasi Lemon Cui Calamansi to a clean, airtight jar or container.
- Refrigerate it for up to a week to allow the flavors to meld and develop further.
- Use this flavorful sambal as a condiment or flavor enhancer for various dishes. It pairs well with rice, meats, vegetables, and more, adding a spicy, tangy kick to your meals.
Notes
- If you’d like a spicier sambal, add more chili peppers.
- If you’d like a milder sambal, reduce the amount of chili peppers.
- You can adjust the amount of lemon or lime juice and calamansi juice to taste.
- You can also adjust the amount of spices to taste.
- The sambal will keep for up to a week in the refrigerato
Nutrition
Frequently Asked Questions
Q1: What type of chili peppers should I use for this sambal?
A1: You can use any type of chili pepper, from mild to spicy, depending on your taste.
Q2: How long will the sambal keep in the refrigerator?
A2: The sambal will keep for up to a week in the refrigerator.
Q3: Can I freeze the sambal?
A3: Yes, the sambal can be frozen for up to 3 months.
Q4: What kind of citrus fruit is calamansi?
A4: Calamansi is a citrus fruit native to the Philippines. It has a tart, tangy flavor similar to a lime or lemon but with a slightly sweeter taste.
Q5: How can I make the sambal spicier?
A5: If you’d like a spicier sambal, add more chili peppers.
Q6: How can I make the sambal milder?
A6: If you’d like a milder sambal, reduce the amount of chili peppers.
Q7: Can I add other ingredients to the sambal?
A7: Yes, you can add other ingredients such as coconut milk, nuts, tomatoes, shrimp, lemongrass, or coconut sugar to the sambal.
Conclusion
Sambal terasi lemon cui calamansi is a delicious Southeast Asian condiment that is a great addition to any meal. It’s easy to make and the ingredients are easy to find. The combination of chili peppers, garlic, ginger, and spices gives the sambal a unique flavor that’s sure to please.
The calamansi juice adds a tart, zesty flavor that balances out the other flavors. And, because it’s a condiment, it’s very versatile and can be used on a variety of dishes.
So, if you’re looking for a flavorful and easy way to add some extra flavor to your meal, give sambal terasi lemon cui calamansi a try!
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more
