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Sambal Bakso - Sambal for Indonesian Meatballs Soup

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Homemade Sambal Bakso



Sambal bakso is an important condiment to enjoy bakso and mie ayam jamur (chicken and mushroom noodle).



About 3 years ago, I bought a jar of sambal bakso "Megahsari" from Tante Grace in Vancouver. Most Indonesians who live in Western Canada know her and her workshop. She carries a wide selection of Indonesian products. When I did my visit to her workshop, I noticed that she has in stock some brands which Asian markets or online Asian stores don't have. It means it's only popular among the Indonesians who love cooking.



As I still had lots of bird eyes chilies (paddy chilies), I was thinking to use up all those chilies. Plus, making sambal bakso is pretty easy.





Sambal Bakso



Ingredients:

100 g red bird eyes chilies (red paddy chilies)

salt

1/4 tsp sugar

3 tbsp canesugar vinegar (Indonesian: cuka lahang)

bakso broth



Directions:

Steam the chilies until soften. Process steamed chilies, salt and sugar in a food processor. Mix vinegar and bakso broth. Taste the sambal. It should be very hot with slightly a tangy and salty taste. If you like more tangy and salty flavour, add more vinegar and salt to adjust your liking.



Tips:

1. Reboil the bakso broth before adding into chili mixture.



2. To have a longer shelf life, keep the sambal in a glass jar.  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: Indonesian Food and Recipes (Visit website)






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