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Sambal bakso - sambal for indonesian meatballs soup



Sambal Bakso - Sambal for Indonesian Meatballs SoupRecipe type: Main Dish
Number of serving: 3 servings
Preparation time: 25 minutes
Cook time: 20 minutes
Ready in: 45 minutes
Difficulty: Very Easy
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Ingredients:

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

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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By Indonesia-Eats (Visit website)




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