-CARA MEMBUAT SAMBEL GORENG ENAK & TAHAN LAMA

Hello friends, greetings to all friends, how are you, I hope everyone is happy, friends, today I'm going to make a delicious chili sauce. Today, in addition to sharing how to make a delicious chili sauce with ingredients that are not very complicated, I also want to share tips on how to store the chili sauce so that it lasts a long time, how to cook it so that it lasts, then what are the conditions so that it is not easy to get dirty and mushy. Well, friends, at the beginning, I will make a chili sauce recipe, then at the end I will share tips on how to store it. Well, for friends who request, I hope you like it and friends who want to start an online chili sauce business, this video can be one of the inspirations. Congratulations on following the delicious chili sauce and tips on how to store it for a long time. First of all, I make the chili sauce first, this is 500 grams of mixed chilies, this is red bird's eye chili, green bird's eye chili and red chili. Already washed and drained, this is the first tip, so the ingredients must also have a minimum of water. Then I use other ingredients, which are 100 grams of garlic, 100 grams of red onions that I have sliced. Then 50 grams of shrimp paste that you have and 250 grams of tomatoes, I'll give you an example, if you cook the chili sauce with tomatoes, how do you do it? First, I immediately grind all the chilies with 100 ml of oil, then I grind it with my favorite magic chopper, the Mitochiba CH200. After that, I prepare the oil, I will use about 300 ml of oil, I pour some of it, some of it has been used to grind the chili. Now I add other ingredients, after the oil is hot, I add 3 pieces of lemongrass that I have sliced thinly, only the young part. After the lemongrass starts to wilt, I add garlic in milk with red onions. Now these three ingredients are fried together until fragrant. Why do I add lemongrass? The lemongrass not only adds the aroma of the chili sauce, but also has an anti-mushroom effect. So by adding lemongrass, the chili sauce will not easily mushroom. After the garlic, red onions and lemongrass are fragrant, add the tomatoes. Now this tomato contains water, we put it in front so that the water element is exhausted, the sourness is also gone, replaced by the sweetness. Then I put the shrimp paste too, we stir-fry together until the shrimp paste is destroyed and the tomatoes are dried. Now the tomatoes are starting to dry, the leaves are also starting to dry. This tomato gives a savory taste, especially when combined with garlic and red onions. Now all the chilies, onions, and tomatoes are starting to turn yellow. It's really fragrant, delicious, don't let it burn. Then we add the chili that we ground earlier. Then fry everything. We fry until the smell is gone, especially when I use small green chilies. Green bird's eye chili and red chili tend to smell more than red bird's eye chili. Then I add 3 tablespoons of granulated sugar. Granulated sugar, in addition to making it sweet and savory, also has the benefits of helping the chili not to be stale. After the sugar, because the shrimp paste already has a salty taste, I add 1 tablespoon of broth powder. If you don't like broth powder, you can replace it with 1 teaspoon of salt. Because shrimp paste has a different salty taste, you can add the broth powder at the end. We keep stirring until the oil splashes, so it's thinner and the water is gone. It takes about 45 minutes on medium heat. 30-45 minutes on medium heat. It's cooked, the oil has splashed, we turn off the stove. The chili has cooled down. So the first tip and trick, if the chili is cooked, cool it down. Then put it in a container for later storage. After cooling, the second tip is that the water must be completely free. After the chili is cooked, we try to drain the water completely. After the chili is cooked, it must not be splashed by water, either the chili that has been cooked or the container that we will use to store. Because the water will transfer the fungus, the fungus that moves the water fastest. So it will make a mess and fungus. Then we cover the chili in an airtight container. So don't keep it in the refrigerator in an open condition. Besides the taste will be damaged because it is contaminated with the aroma in the refrigerator. It will also cause the chili to become quickly fungus or quickly stale. Now the question is, how long does it last? First, for chili that has been cooked for a long time, 30-45 minutes and the water has run out. If placed at room temperature, it will last for about 2-3-4 days in a closed condition. Then in the refrigerator, it can last for 1 month. If in the freezer, it can last for 6 months. But it's better not to keep it for a long time. Because even if it's not fungus or stale, if it's long, the taste will be slightly shifted. That's how to make chili and store it for consumption. If you are interested in selling, you can see it in other videos that I have made before. Especially for chili that will be sold online. Or when can we renew it by making a new video? Friends, wait. In another video, I will make a new series. Friends, that's the video this time. I hope you like it. See you again in the next video. Thank you. Salam Kuliner Manus.