Sambal Badjak
This is a very popular sambal. The special thing about this sambal is that it is mild and a little sweet. This is because the refined composition of ingredients is baked briefly. This makes sambal Badjak very suitable to combine with Eastern dishes, but also on a sandwich with old cheese or peanut butter. Making Sambal Badjak yourself is not complicated. Most ingredients can be purchased at a normal supermarket and of course also at the toko. In about half an hour you have a deliciously scented kitchen, and a number of delicious jars of Sambal Badjak
For 10 portions
Preparation
- Cut the peppers into rings (with seeds)
- Cut the onion into large pieces
- Peel and finely chop the garlic
- Cut the bottom 8 cm of the lemongrass stalk into large pieces
Preparation
- Put the peppers, onion, garlic and candlenuts in a food processor and process a smooth paste for a few minutes
- Or use a mortal for more flavour
- Then add the shrimp paste, galangal and sugar and mix to a smooth paste
- Heat the oil and fry the pasta until the onions are tender and brown
- Then add the tamarind sauce, pieces of lemongrass, coconut milk and possibly a little salt
- Let the whole thing cook on a low heat and stir regularly
- The Sambal Badjak is almost ready when the mixture thickens and the oil floats on top
- Remove the pieces of lemongrass and let the sambal cool down
- Put the sambal in sterilized jars and allow to cool well
Enjoy your meal
The sambal adds a nice spicy taste to any kind of fish or meat dish, delicious as a side dish.
Sambal Badjak
INGREDIENTS
- 10 Large red peppers
- 2-3 White onions cut into pieces
- 3 Garlic cloves
- 12 Kemiri nuts
- 1 tsp ground galangal
- 2 tsp Terasi
- 3 tsp Palm sugar (Gula djawa)
- 125 ml Asem Water (Tamarind)
- 2 Lemongrass stalks (bottom part only)
- 2 tbsp wok oil
- 200 ml coconut milk
- 1 pinch of salt (to taste)
- 4 tbsp groundnut oil
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Indonesia
:
10 min
: 10 min