RCI-SC.007.0268.001
Sambal Badjak
Sambal Badjak from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- gm Fresh peppers500 unit(Lombok) (I used 400 gr. Tobasco and 100 gr. Thai)
- x cloves of garlic2 unitminced
- med onions2 unitminced
- x Full teaspoon Laos powder1 unit
- x salam leaves3 unit(Indonesian bayleaf), up to 4
- x Serehroot1 unit(lemon grass) in 3-4 pcs
- salt1 unitlemon juice en Sugar to taste
Method
1
Peel the medium onions and slice them thinly and uniformly to ensure even cooking.
5 minutes
2
Heat a generous amount of oil in a heavy-bottomed pan or wok over medium heat until shimmering.
3 minutes
3
Add the sliced onions to the hot oil and fry, stirring frequently, until they turn deep golden brown and begin to caramelize.
15 minutes
4
Reduce the heat to low and continue cooking the onions slowly, stirring occasionally, until they are deeply caramelized and almost jammy in texture.
10 minutes
5
Season the caramelized onion mixture generously with salt, tasting and adjusting as needed to balance the flavors.
2 minutes
6
Mash or blend the cooked onion mixture into a coarse paste using a mortar and pestle or the back of a spoon, leaving some texture.
5 minutes
7
Return the paste to low heat and stir continuously until it darkens slightly and the oil begins to separate from the solids, indicating the sambal is fully cooked.
5 minutes
8
Remove from heat, allow to cool completely, and transfer to a sterilized jar for storage at room temperature or in the refrigerator.
20 minutes