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.
100 g red bird eyes chilies (red paddy chilies)
1/4 tsp sugar
3 tbsp canesugar vinegar (Indonesian: cuka lahang)
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.
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.