-
Home
-
Recipes
-
Sambal bakso - sambal for indonesian meatballs soup
Sambal Bakso - Sambal for Indonesian Meatballs Soup
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.
You tried this recipe ?
Mention @petitchef_en and tag #petitchef
Questions:
You may like
Recipes