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Sambal

Sambal is for Asian people what ketchup is for Americans and mayonnaise for Dutch & Belgian people. They love to put sambal in everything they eat, doesn’t matter if they are eating breakfast, lunch or dinner. There are different ways to prepare sambal. Everyone has his or her own way of making the perfect sambal. This recipe we learned from Lostboy Ata during our trip with The lost boys travel at one of the secret Lombok gili’s.

“funfact: Lombok means chilli in Indonesian”

Chili peppers come in many different shapes and types. We learned that the small chilli peppers are actually spicier than the bigger chilli peppers. And when you bake a chilli pepper it will get less spicy. That’s exactly the same with onions. The taste of the onion will change when you bake it. The taste will get less intense. So depending on how spicy you want to make your sambal you can decide upon witch kind of peppers you use and how long you will boil it in the oil. The recipe below is how we made the sambal together with the lost boys at Gili Kedis.

 

CategoryIndonesia

 24 small red chili peppers
 4 cloves of garlic
 1 shallot
 4 spoons oil
 Optional: shrimp paste (trassi udang)
1

Cut the shallot in small pieces.

2

Heat up the oil and wait until it’s boiling.

3

Put the chili peppers, the small of shallot and the garlic cloves in the hot oil. Watch out for the oil in the first minute! Stir in the pan and turn the garlic cloves. When everything turn brown you take it out of the oil and use the mortar and pestle to smash the ingredients into a smooth paste.

Ingredients

 24 small red chili peppers
 4 cloves of garlic
 1 shallot
 4 spoons oil
 Optional: shrimp paste (trassi udang)

Directions

1

Cut the shallot in small pieces.

2

Heat up the oil and wait until it’s boiling.

3

Put the chili peppers, the small of shallot and the garlic cloves in the hot oil. Watch out for the oil in the first minute! Stir in the pan and turn the garlic cloves. When everything turn brown you take it out of the oil and use the mortar and pestle to smash the ingredients into a smooth paste.

Sambal

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