Sambal Bawang Gurih

Sambal Bawang Gurih is a very spicy variant of the Sambal Bawang and comes from the island of Java (Indonesia) and is widely eaten among 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 very spicy onion sauce fits every dish. Being spicy, light and savoury, it suits the taste of most Indonesians.

Preparation

• Cut the peppers and onions into small pieces and fry until soft or until soft, then put in a mortar
• Add sugar, salt and stock powder and mortar everything well so that all juices and flavours are released and combined.
• Put everything back in the pan and let it simmer for 5 minutes on a low heat
  
• Use the sambal immediately without heating first, let the sambal stand for a while before using it so that all the flavours 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 fridge, so make enough

Enjoy your meal

Sambal Bawang Gurih can be prepared fresh and raw, for a more intense taste you can first fry it and let it simmer. 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.