Sambal Bawang Esqu

Sambal Bawang Esqu is a sambal based on sambal bawang by Esqusive. Sambal Bawang 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 wok oil added. This special onion sambal suits every dish.

Preparation

• Cut all hard ingredients such as the peppers, garlic and spring onions into small pieces and put them in a mortar
• Mordle everything well so that all the juices and flavours are released properly and then add the djeruk purut juice, sugar and ve-tsin
  
• For an extra intense taste you can, after crushing the sambal, fry it in a pan for a while
• Let it simmer for 5 minutes and stir everything regularly, then let the sambal cool down slowly (not in the refrigerator)
• Do you 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 use the sambal keep well for quite a long time if you keep it in a sealable jar and in a cool place or in the refrigerator, and use as a basis for many variants, so make enough

Enjoy your meal

The Sambal Bawang has undergone many developments over the years. Sambal Bawang can be prepared fresh and raw, or if you prefer a more intense taste, you can also heat and fry it first. The Esqu variant has a fresher and warmer sweet taste because the combination of spicy ingredients, juice of the djeruk purut (Kafir lime) and slightly more sugar than with a standard Sambal Bawang. This sambal is eaten as a side dish and goes well with fish, vegetables and meat dishes.