Onion Sambol Recipes

Steps:

• For the basmati rice: Melt the butter in a saucepan over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt and some pepper. Increase the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and cook until the liquid has been absorbed, about 12 minutes.
• Remove from the heat and let stand, covered, for 3 minutes. Stir in the cilantro and season with salt and pepper.
• For the chicken sambal: Whisk together the ponzu, sambal, brown sugar and fish sauce in a small bowl. Set aside.
• Sprinkle the chicken breasts and thighs liberally with salt and pepper on both sides.
• Heat the coconut oil in a large Dutch oven over medium-high heat. In two batches, add the chicken, skin-side down, and sear until golden brown, about 6 minutes; flip and sear on the reverse side, another 2 minutes. Transfer the chicken to a plate.
• Reduce the heat to medium and stir in the onions, garlic, lemongrass and galangal. Saute until the onions have softened and the garlic, lemongrass and galangal are lightly toasted, 5 minutes. Add the crushed tomatoes and the sambal mixture; bring to a boil, then reduce the heat to a simmer. Return the chicken to the pot, skin-side up, and simmer for 20 minutes to finish cooking through.
• Serve over the rice, garnished with lime wedges, scallions and cilantro.

Steps:

• Heat oil in a pan, add the curry leaves, onions, ginger and garlic and sauté until the onion starts to brown.
• Add the chili powder, salt, tamarind extract and continue to cook on low heat until the onion comes together 20-25 minutes.
• Add the jaggery at the end when your required consistency is reached.
• Continue to cook for a few more minutes until the jaggery is incorporated well.
• Enjoy with rice, idli, dosai (I don't like those at all), chapathi or stringhoppers.
• This condiment can stay for at least a week refrigerated.

Steps:

• Make the dough: Using an electric mixer fitted with a dough hook (or working by hand), combine 1 cup water and the yeast. Mix together. Add the egg, milk, 4 cups flour, salt, sugar and butter. Knead until smooth. Turn into a greased bowl, cover with greased plastic wrap and let rise until doubled in size, about 2 hours.
• Divide the dough into 16 balls and let rise for 30 minutes.
• Make the confit: In a large skillet over medium-high heat, heat the oil, then add the curry leaves and onions. Sauté until the onions begin to soften, about 5 minutes, then add red pepper, salt, sugar, tamarind, ginger and cinnamon. (Cinnamon from Sri Lanka, formerly known as Ceylon, can be found at Whole Foods, in specialty stores or online; look for brands labeled Sri Lankan or Ceylonese.) Continue to sauté until the onions are very soft, about 10 minutes. Remove from heat and set aside.
• Set aside a baking sheet lined with parchment paper or a nonstick liner. Punch down each ball of dough and press with your fingers to form a circle about 5 inches in diameter. Put a tablespoon of onion filling in one quadrant of the circle, then fold the dough over like a half moon to cover the filling. Lift the portion of the half-moon that has no filling, and fold over once again; the result should resemble one-quarter of a pie. Pinch only the rounded edges of the dough together, tuck them under, and place the bun on the baking sheet. Repeat, placing the buns several inches apart. Brush the tops with the egg yolk mixture, and set aside to rest for about 20 minutes while the oven heats.
• Heat the oven to 375 degrees. Bake the buns until lightly golden on top and bottom, 12 to 15 minutes; be careful not to overbake or the dough will be dry. Serve warm or at room temperature, for breakfast or a snack.