Sambal

There are literally hundreds of different sambal in Indonesia, some are raw, some are fried. Below a modest collection of sambal I want to have in my repertoire.

Sambal bajak pedes seger banget

Badjak means ‘ pirate’ but in a sambal it means the sambal is fried. Pedes is ‘spicy’ and seger banget means ‘very fresh’.

50 gr green small chili’s
10 pieces of red small chili’s
3 pieces of garlic
1 jeruk limau (a type of small lime)
tsp salt
1 tsp sugar
Chicken stock powder
A little micin =MSG (optional)

Clean the chili’s and make a small cut to expose the inside. Fry the chilies and garlic in hot oil for a short while. Just before they start to brown. Take out the chilis and garlic. Mash the chilis and garlic together with salt, sugar, chicken stock powder and MSG in a cobek. Add a little of the hot oil and mix. Finish with squeezing some jeruk limau over the sambal. Serve in de cobek.

Jeruk limau

From the YouTube channel CR Cook.

Sambal Matah

A raw sambal from Bali. Simply mix the below ingredients.

3 shallots, peeled and sliced in half length-way, then finely crosswise sliced.
7 rawit (bird’s eye chilies), sliced.
3 stalks lemon grass, only take the white and tender part, bruised and finely sliced.
1 tsp salt.
black pepper.
5 tbsp extra virgin coconut oil.

Add for a more luxurious version:

Kaffir lime leaves, finely sliced.
1 tsp roasted trassi, finely grated.
Freshly squeezed kaffir lime juice.
Grated kaffir lime skin.
Kecicang. If you add the flower buds it is called "Sambal Matah Kecicang"

Etlingera elatior or kecicang.

Sambal Matah Kecicang