How is the sambal prepared to achieve its deep red colour and flavour?

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The Sambal is Slowly Sautéed Over Low Heat Until Thick and Deep Red

The sambal served at Alfiyah Lontong Jawa Asli is characterised by its deep red hue and rich flavour, achieved through a slow sautéing process over low heat. This method allows the paste to thicken considerably while developing an intense taste profile. The resulting sambal is potent enough to impart a distinct deep orange colour to the dish's gravy, indicating its significant flavour contribution.
Slow Sautéing Process

The preparation of this sambal involves carefully cooking the paste over a low heat. This gradual cooking process is crucial for achieving the desired consistency, transforming the paste until it becomes thick. This slow method ensures that the flavours meld and deepen, creating a more complex and satisfying taste.
Deep Red Colouration

A key visual characteristic of the sambal is its deep red colour. This intense pigmentation is a direct result of the cooking method and the ingredients used. The slow sautéing over low heat intensifies the colour, making it a visually striking component of the dish.
Flavour Development

Beyond its appearance, the sambal is noted for its substantial flavour. The process of slowly sautéing until the paste is thick ensures that the flavours are concentrated. This depth of flavour is so pronounced that it is capable of colouring the accompanying gravy a deep orange, demonstrating its impact on the overall taste of the lontong.

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How is the sambal prepared to achieve its deep red colour and flavour?

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