Sambai Asam Udeueng is a typical Acehnese dish which has a distinctive spicy and sour taste. This sambal is often served as a complement to food, especially when eating with rice. The fresh taste of sour and spicy makes this sambal very suitable to be enjoyed with side dishes such as fish or chicken. Here is how to make Sambai Asam Udeueng which is delicious and easy to follow.

Required Ingredients:
10 red chilies (adjust to desired level of spiciness)
5 red bird's eye chilies (can be added or reduced according to taste)
2 cloves of garlic
3 cloves of red onion
1 teaspoon roasted shrimp paste (optional, for distinctive aroma)
1 medium sized tomato
1 tablespoon tamarind juice (can also use kandis acid for a more authentic taste)
1 teaspoon shaved brown sugar (to give a natural sweet taste)
1 teaspoon salt (adjust to taste)
1/2 teaspoon flavoring (optional)
1/2 cup boiled water (to dissolve the chili sauce)
Basil leaves to taste (for aroma and fresh taste)
Steps to Make Udeueng Sour Sambai: Slot Raffi Ahmad
1. Prepare the ingredients
First, prepare all the ingredients needed to make Sambai Asam Udeueng. Make sure all the ingredients are fresh so that the chili tastes more delicious. Clean the chilies, onions and tomatoes.

2. Blend the Ingredients
Put the red chilies, cayenne peppers, shallots, garlic, and tomatoes into a mortar or blender.
If using shrimp paste, add the roasted shrimp paste during this process to give it a distinctive savory flavor.
Blend the ingredients until they become a coarse paste. You can blend them by grinding them manually if you want a coarser texture.
3. Cooking the Sambai
Once the spices are smooth, heat a little oil in a frying pan.
Saute the ground spices until they give off a fragrant aroma. Cook until the spices are cooked and release a little oil.
Add tamarind water, grated brown sugar, salt, and flavoring (if using). Stir well and let the spices blend.
Pour in boiled water little by little to dissolve the sambai and adjust the thickness, adjust to your taste whether you want the sambai to be more runny or thicker.
4. Adding Basil
After the tamarind sambai starts to cook and thicken, add the basil leaves that have been washed clean. Stir well so that the basil leaves are mixed completely with the chili sauce. Basil leaves provide a fresh aroma and distinctive taste to sambal.

5. Completion
Cook until perfectly cooked and the spices are absorbed. Feel whether the chili sauce is sour, sweet and spicy enough for your taste. If necessary, you can add a little salt or brown sugar to adjust the taste.

Presentation
Sambai Asam Udeueng is ready to be served! This sambal is suitable to be served with warm white rice, fried fish or grilled chicken. You can also enjoy it with other side dishes such as tofu, tempeh, or boiled vegetables.

Tips:
If you want the chili sauce to be spicier, you can increase the amount of cayenne pepper.
Tamarind provides a distinctive sour taste, but if you want it to be more authentic, you can replace it with kandis acid (especially the one from Aceh).
This chili sauce can also last several days if stored in a closed container in the refrigerator, so you can prepare it beforehand.
Conclusion
Sambai Asam Udeueng is a dish that has a spicy, sour and fresh taste that is suitable as a complement to rice. The manufacturing process is quite simple and uses ingredients that are easy to find. By following the steps above, you can enjoy this delicious and typical Acehnese chili sauce at home. Enjoy this sambal with family or friends to add warmth to your meal!