Light sweet and mild sambal

Sambal bajak

Cuisine Bali
Servings 1 jar

Ingredients
  

  • 7 pcs lombok
  • 3 clove Knoflook
  • 6 pcs Sjalot
  • 6 cm Laos
  • 13 pcs kemir nuts
  • 1 tsp trassi crumbled
  • 50 ml Tamarinde
  • 3 tblsp rice oil
  • 100 ml Kokosmelk
  • 1,5 tblsp palm sugar
  • 0,5 tblsp Zeezout
  • 2 stem sereh
  • 100 ml water hot

Instructions
 

  • Halve the lomboks and remove the seeds and seed lists. Cut them small. Peel and chop the shallots and garlic. Peel and grate the laos. Chop the kemirnuts small and puff them golden brown in a dry frying pan. Then immediately deposit on a cold plate.
  • Mix all ingredients except the tamarind, coconut milk, oil and sereh and rub into a smooth boemboe.
  • Bruise and knot the sereh. Heat the oil in a pan and let the sereh infuse for 3 minutes. Add the boemboe and the other ingredients. Let the whole thing slowly become hot while stirring 100ml of water through it. Simmer for about 30 minutes until the water evaporates and the sambal turns golden brown. Remove the sereh and add the coconut milk. Let it simmer for another 15 minutes on low heat until the sambal is thick and smooth.
  • Allow the sambal to cool well until use.
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