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Indonesian Sambal

About the recipe

This Indonesian sambal is an essential seasoning – spicy, aromatic and perfect for adding a fiery kick to any dish!

Servings:

2 jars 500 ml

Region:

Asia

Kitchen:

Indian

Working hours:

45 min

Total preparation:

60 min

Course/dish:

-

M, f, v or v

Vegan

Material:

-

Season:

-

Complexity:

-

Ingredients and supplies

  • 7 onions
  • 1 pound red peppers
  • 8 cloves of garlic
  • 0.5 dl sunflower oil
  • 1 can tomato puree
  • quarter block of trassi
  • 2 cm galangal
  • 3 cm ginger
  • 75 g tamarind
  • 2 stalks of lemongrass
  • 20 leaves of djeroek poeroet
  • 15 peteh beans
  • 4 tsp sugar
  • 6 tsp salt

Prep-work

Not much to prepare as Mis en place

Preparation

Preparation

Finely chop the onions.

Heat the wok and heat the oil. Add the onion little by little and fry until lightly brown.

Browning this large amount of onion takes about 10-15 minutes.

Add tomato puree and fry.

While the onions are frying, you can start pureeing the peppers.

Grab your blender/mixer and chop the peppers into pieces.

Add garlic, trassi, finely chopped galangal and ginger to the blender.

Then add the (liquid) tamarind.

Turn the blender/magic-mix on for about 5 minutes.

Once the tomato puree has been fried for about 3 minutes, the sludge from the blender/magic-mix can also be added to the wok. Let this fry for about 7 minutes.

Crush the lemongrass stems and tie a knot (see photo).

Add the djeroek poeroet and peteh beans to the pepper-onion mixture in the wok and simmer on low heat for 20 minutes.

Season with salt and sugar.

Slamat makan (enjoy your meal!)

Advice: Keep cool.

KPK

​

4 februari 2018

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