Petitchef

Sambal bakso - sambal for indonesian meatballs soup

Main Dish
3 servings
25 min
20 min
Very Easy

Ingredients

Number of serving: 3
100 g red bird eyes chilies


1/4 tsp sugar

3 tbsp canesugar vinegar

bakso broth

Preparation

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