Do you ever heard or even tasting any ginger torch in your meal? well I love love love this ingredient, sound hyperbolic but the unique texture, taste and it fragrance really capture me. SO far in Madrid I never found or seen it, I brought it from home and freeze it, I really obsessed with this herb, and hope will be find it later in Madrid.
Any time I cooked this condiment, I need to stay away from my kitchen, other wise, I would non stop eating *haha. I enjoy it with warm brown rice and blanch veggies, I would be happy like a fool for the rest of the day.
I am really sorry if may this recipe maybe not applicable if you can’t find any ginger torch, but if you visit Indonesia, for easy example Bali, I think it would be easy for you to find any meal that have ginger torch in it ingredient, and you should try it. If you love layer upon layer taste and texture on food you would love the dishes.
I am here just want to share you, the existence of this recipe. Back in Indonesia, usually ginger torch are grown in a forest, it is like wild ginger that you could forage, this ingredient are usually quite pricey even in Indonesia, because it is grown wild.
If you ever find this ingredient and want to try my hot spicy condiment, here are the recipe, lets go with me
GINGER TORCH SAMBAL
- 1 Ginger torch bud, slice it finely
- 1 big size french shallot (or 10 asian shallot, it is smaller and sweeter, french shallot are more savoury and spicy)
- 3 garlic clove
- 1 tsp shrimp paste (you can omit this ingredient for vegan version or if you don’t have it in hand but you can replace it with anchovies 3-4 pieces are perfect)
- 1 medium size tomatoes
- 5 red chilli, seed in
- 10 bird eye chilli, yep yep it is fiery HOT
- 1 tsp sea salt
- 1 1/2 tsp brown sugar
- 1 tbs vegetable oil or light olive oil
- In hand blender put inside french shallot, garlic clove, shrimp paste, tomatoes, both chilli, salt and sugar, mashed them roughly.
- In medium heat, put medium pan and the oil, when sizzling hot put inside the sambal, cooked them well, when you are sneezing that is good sign that the sambal already cooked. I know it is like a torture to cooked this condiment *haha
- when the sambal are cooked, put inside the ginger torch, stir them well for at least good 5 minute
- You can serve it with any blanch veggies it would be perfect, with any salad leaf, if you have tofu or tempeh, ouuch that would be perfect don’t forget the brown rice or roasted sweet potatoes, YUM
- I really hope you can taste this condiment