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Indonesian Sambal

Quantity: for two 500 ml jars

Complexity: simple

Working time: 45 minutes

Total preparation: 60 minutes


  • 7 onions

  • 1 pound red peppers

  • 8 cloves of garlic

  • 0.5 dl sunflower oil

  • 1 can of tomato paste

  • quarter block of trassi

  • 2 cm galangal

  • 3 cm ginger

  • 75 grams tamarind

  • 2 stalks of lemongrass

  • 20 leaves of djeruk poeroet

  • 15 peteh beans

  • 4 tsp sugar

  • 6 tsp salt


Finely chop 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 the (liquid) tamarind.

Turn on the blender/magi mix for about 5 minutes.

As soon as the tomato puree has been fried for about 3 minutes, the paste from the blender/magi mix can also be added to the wok. Let this bake for about 7 minutes.

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

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

Season with salt and sugar.

Slamat makan (enjoy your meal!)

Advice: Keep cool.


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