Quick Sambal Badjak
You have four different types of sambal. Sambal Manis is the sweetest. Sambal Badjak is slightly spicier, but still quite sweet. Sambal Oelek is really quite spicy because it contains raw chili peppers. And then there is Sambal Brandal... and you will definitely burn your lips on that one.
Ingredients · Servings 4 people
- 2 red peppers
- 1 ui
- 1 clove of garlic
- 3 tablespoons sunflower oil
- 3 el ketjap manis
- 3 tablespoons sugar
- 2 teaspoons of tarragon
- 2 tablespoons vinegar
- small chopper or mortar
- preserving jar (250 ml)
Method · 15 min
- Roughly chop the red peppers, onion, and garlic. Grind finely in a food processor or mortar.
- Heat the oil in a small pan. Sauté the chili and onion, stirring, for 3 minutes. Add the shrimp paste, sweet soy sauce, sugar, and vinegar. Let simmer for 5 minutes.
- Spoon into a preserving jar, close the lid, and let cool completely.
- Store the sambal in the refrigerator. It will keep for at least a week.
