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Recipe Detail Page
Indonesian Sambal
Autumn 2015
Multiple uses for this sambal include stirring into rice, flavouring chicken, tossing with stir-fried vegetables or adding to mayonnaise for a dip. Long, slow cooking is the secret. We made it twice, once using cherry peppers, which were a little hotter, and once using long red finger peppers, which are easier to buy. Sweet soy sauce or kecap manis is an Indonesian condiment you can buy. It is a combination of soy sauce, brown or palm sugar and sometimes other flavourings such as garlic and star anise.
Makes ¾ cup (175 mL)
¼ cup (60 mL) coarsely chopped lemon grass
½ cup (125 mL) chopped red cherry peppers, about 5
1 cup (250 mL) coarsely chopped shallots
1½ tsp (7 mL) chopped garlic
½ cup (125 mL) vegetable oil
1 tbsp (15 mL) sweet soy sauce
Salt to taste
1 Place lemon grass in food processor and process until finely chopped. Add peppers, shallots and garlic. Pulse until chunky. Stir in oil and pulse until combined.
2 Transfer to skillet over medium-low heat. Add sweet soy and cook gently for 20 to 25 minutes or until vegetables are tender and mixture is a thick mass. Season with salt to taste.
Makes ¾ cup (175 mL)
