Sambal Asam

A common Indonesian style of sambal very similar to Malaysian Belacan, but with a much stronger and spicier flavour. The Sambal Asam is available in various variants, but it always comes down to the same thing. The combination of spicy, sour and sweet makes this sambal one of the most popular sambals in the west.

Preparation

• Chop all the ingredients very finely and put them in a mortar
• Grind everything well so that all juices and flavors are released well
• Do this as long as you have a very nice fine paste
• Then scoop the pasta into a larger bowl and add the other ingredients and mix well.
• Let the sambal stand for a while before using it so that all the flavors can mix well, or make the sambal a day in advance for an even better result You can keep the sambal good for quite a long time if you store it in a sealable jar and in a cool place or in the refrigerator

Enjoy your dinner

The Sambal Asam can be eaten as a dipping sauce with any type of fish or meat, but can also be used as a marinade or as a side dish (if you like the sambal a bit coarse in structure) and provides a sweet and sour but spicy bite. If you don't have Tamarind or Asam peppers, you can also replace them with lime juice.