Sambal Berandal (brandal)

Sambal Berandal is a very spicy sambal and is therefore also called the rascal sambal. This sambal fits perfectly with any dish or as a dipping sauce for prawn crackers, for example. With a few ingredients, you can conjure up a delicious sambal on the table.

Preparation

• Puff the Kemiri nuts and grind them finely in a mortar
• Then add the sliced lomboks, terasi and salt to the Kemiri nuts in the mortar and grind them into a fine paste
• Let the tamarind soak in hot water for a while so that you get asem water and then remove the tamarind out again
• Add the asem water to the sambal mixture and put everything in a saucepan with a thick bottom
• Now add the djeruk purut leaves and let everything simmer slowly until the oil starts to separate
• When ready, remove the leaves and serve the sambal in a bowl
  

Enjoy your meal

The sambal adds a nice spicy taste to any kind of fish or meat dish, delicious as a side dish with a rice table or as an addition during the preparation of an Indonesian dish. If you don't have tamarind at home, you can also replace it by using the juice of 1 lime.