SAMBAL INI BANYAK YANG CARI, TAPI BELUM BANYAK YANG JUAL, RESEP LANGSUNG DARI PEMILIK RESTORAN

Many thanks to the owner of Rosalia Indah Restaurant, who so kindly shared her recipe. May it be beneficial for all of us, ma'am. I hope this recipe and video help those of you who are looking to improve your family's finances. This is called black chili sauce, usually used for Madurese black duck. Because black duck chili sauce is a long process and requires patience, most people would prefer to buy it rather than make it themselves. Well, this is an opportunity for those of you who want to sell it while there aren't many sellers, or even none at all. So far, what I've known is that duck and chili sauce are usually sold together. Well, this time, you're selling just the chili sauce. It's more practical and lasts longer. This chili sauce is guaranteed to be top-notch. Oh, and for any ingredients I didn't mention or forgot to include in the video, I've listed them all in full in this description. So don't worry if there are differences in the amount of spices in the video and the description. 🙏 BLACK DUCK SAMBAL RECIPE Grate 1 coconut, then roast it until dry and brown. Blend until smooth and oily. Prepare: 250 grams of curly chilies 250 grams of bird's eye chilies 250 grams of shallots 100 grams of candlenuts 50 grams of ginger 50 grams of galangal 50 grams of garlic 2 tablespoons of coriander seeds 10 stalks of lemongrass 10 kaffir lime leaves Blend everything with water. Then roast over medium heat until the water is gone. Once the water is gone, add the seasonings: 2 teaspoons of MSG = 15 grams 2 teaspoons of ground pepper = 15 grams 4 teaspoons of powdered chicken stock = 30 grams 2 teaspoons of salt = 15 grams 2 teaspoons of granulated sugar = 15 grams Also add the ground roasted coconut. Stir well. Then add 1 liter of cooking oil. You need a lot of oil to keep the chili sauce fresh. After the oil and all the spices are added, continue frying over medium heat for an hour. Stir frequently once the oil is added to ensure it cooks evenly and doesn't burn. This will make it bitter. The black color is due to the cooking process, not burning. After an hour, the chili sauce will turn dark red. Reduce the heat to very low and fry the chili sauce until it turns black. This process takes more than two hours. Stir constantly to prevent burning. This long, patient process offers an opportunity. Take advantage of it. Most others might think, "It's better to buy than to go through the hassle." This is an opportunity for those who like hassle and want to make money. 😆 After two hours of cooking, the color has turned black. It's very fragrant. Turn off the stove and let it cool before packing. I'll give you an example using two packaging methods. Use a small plastic jar. To ensure an even weight, it's best to weigh it. And the other one uses a glass bottle. It's also best to weigh this. Make sure the bottles and jars are clean before filling them with chili sauce. This will extend its shelf life and prevent mold from growing. If you're storing it for yourself, it can last for a month. As long as you store it properly, and use a clean, dry spoon each time you take the chili sauce. How's that possible? Let's get excited about selling! Thanks for watching!