[CH] Sambal badjak
Pieters, Rob (Rob.Pieters@netherlands.honeywell.com)
Mon, 22 Nov 1999 12:47:44 -0000
I've successfully made some very nice chilepaste, which we call Sambal
badjak... one of plenty of Chile past you can get.
I got this recipe out of a combined collection of recipes wrote by an old
Indonesian lady who made all recipes by here self or learned from her
mother.
I've noticed that non of her recipes are the same as in other Indonesian
kook books I no and if I'm making a rice dish I'm always getting the highest
complements from friend on her recipes.
Sambal Badjak
500 gr. fresh peppers (Lombok)
(I used 400 gr. Tobasco and 100 gr. Thai)
2 cloves of garlic, minced
2 medium onions, minced
1 full teaspoon Laos powder
3-4 Salam leaves (Indonesian bayleaf)
1 Serehroot (lemon grass) in 3-4 pcs
salt, lemon juice en sugar to taste
Wash the peppers and put them in a kitchen machine or meat mincer and mince
until you have a paste.
Put 4-5 spoons peanut oil in a frying pan and ad the minced onions and
garlic and bake until lightly colored, than add the pepper paste and the
rest of the spices. and I added 3 spoons of lemon juice and approx. 2 full
spoons of cane sugar.
Bake until done (which will take approx. 10 minutes more) by frequently
stirring, be careful that it doesn't burn, you can add some water if you
like (I did).
Be sure you have enough ventilation...
-Don't forget to take out the Salam leaves and the Sereh parts.
The result was a very nice hot brown and smooth paste, and it even
astonished my friend from Suriname who didn't believe that this heat could
come from Dutch grounds.
By the way Sambals are very good to spread on bread... and put a slice Dutch
cheese on it.....!
Hot regards
Rob