Sambal bakso - sambal for indonesian meatballs soup


- 100 g red bird eyes chilies
- salt
- 1/4 tsp sugar
- 3 tbsp canesugar vinegar
- bakso broth


Step 1:

Steam the chilies until soften.

Step 2:

Process steamed chilies, salt and sugar in a food processor.

Step 3:

Mix vinegar and bakso broth. Taste the sambal.

Step 4:

It should be very hot with slightly a tangy and salty taste.

Step 5:

If you like more tangy and salty flavour, add more vinegar and salt to adjust your liking.

Step 6:

Reboil the bakso broth before adding into chili mixture. To have a longer shelf life, keep the sambal in a glass jar.

Step 7:

Make sure to sterilize the jar before using it in boiling water for 15 minutes or in a 225ºF oven for 10 minutes.

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