How an Indonesian chef is bringing the heat to the Bay Area

Nothing pumps up Siska Silitonga Marcus more than a 100 pounds of Fresno chiles and red jalapeno peppers. The 39-year-old Indonesian chef is testing new sambal recipes, a chile paste condiment that is one of four Indonesian mother sauces she sells for her company, ChiliCali. Sambal is typically made with Thai bird’s eye chiles, which are not grown locally, so she opts for the aforementioned chiles from Blue Leg Farms in Sonoma. Besides, she’s not striving for authenticity. She wants to showcase Indonesian flavors with local ingredients and this chile discovery means she can use a local food for her sambal. “As an immigrant cook, you can have to be flexible to use fresh produce, otherwise you will cook with frozen stuff that isn’t as delicious,” she says.
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How an Indonesian chef is bringing the heat to the Bay Area

Nothing pumps up Siska Silitonga Marcus more than a 100 pounds of Fresno chiles and red jalapeno peppers. The 39-year-old Indonesian chef is testing new sambal recipes, a chile paste condiment that is one of four Indonesian mother sauces she sells for her company, ChiliCali. Sambal is typically made with Thai bird’s eye chiles, which are not grown locally, so she opts for the aforementioned chiles from Blue Leg Farms in Sonoma. Besides, she’s not striving for authenticity. She wants to showcase Indonesian flavors with local ingredients and this chile discovery means she can use a local food for her sambal. “As an immigrant cook, you can have to be flexible to use fresh produce, otherwise you will cook with frozen stuff that isn’t as delicious,” she says.
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