What gives the sambal its deep red colour and thick paste?

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Deep Red Colour and Thick Paste of Sambal

The sambal served at Alfiyah Lontong Jawa Asli presents a deep red hue and a thick paste consistency. This characteristic colour and texture are achieved through a slow sautéing process over low heat until the paste achieves its desired thickness. The richness of the sambal's flavour profile is substantial enough to impart a deep orange colour to the accompanying gravy.
Sautéing Method

The preparation of the sambal involves a deliberate and unhurried sautéing process. It is cooked slowly over low heat. This method allows the ingredients to meld and thicken gradually, developing a paste that is both flavourful and visually striking. The extended cooking time at a lower temperature is key to achieving the desired viscosity and concentrated colour.
Colouration of Gravy

The intensity of the sambal's deep red colour directly influences the appearance of the gravy it is mixed with. As described, the thick sambal paste is capable of colouring the gravy a deep orange. This indicates a significant concentration of the sambal's colouring agents, derived from its core ingredients and the cooking process, which then infuse into the lighter coconut milk broth of the lontong.
General Factors Influencing Sambal Colour and Texture

Generally, the deep red colour and thick texture of sambal are influenced by several factors in its preparation. The type of chillies used, such as dried chillies or specific fresh varieties, plays a significant role in the final colour. The degree to which these chillies are roasted or sautéed, and whether seeds or skins are removed, also affects both colour and consistency. Furthermore, the inclusion of ingredients like tomato paste or other red flavourings can enhance the depth of colour, while the cooking duration and heat level are crucial for achieving a thick, reduced paste.

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What gives the sambal its deep red colour and thick paste?

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