Sambal Bawang Cobek

Sambal Bawang Cobek is a milder variant of Sambal Bawang and comes from the island of Java (Indonesia) and is widely eaten by the Indonesians. Moreover, the ingredients are easy to find. The intense taste of raw garlic in combination with the spiciness of cayenne pepper makes it simple but very popular. For those who like a challenge, a little spicy cooking oil is often added. This special onion sauce suits every dish. Being spicy, light and savory it suits the taste of most Indonesians.

Preparation

• Chop the peppers, tomatoes and onions and fry them together with the shrimp paste for 5 minutes or until everything is soft and then put them in a mortar
• Add brown sugar, sugar, salt and lime juice and grind well to release and combine all juices and flavors
• Do you use the sambal immediately without heating first, 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, so make enough

Enjoy your dinner

The Sambal Bawang has undergone many developments over the years. Sambal Bawang Cobek is just one variant and can be prepared fresh and raw, although most choose to heat and fry the ingredients for a more intense flavour. For a fresher taste, many of the Sambal Bawang recipes are also combined with lemongrass or djeruk purut leaves. You eat these sambals as a side dish and go well with fish, vegetables and meat dishes.