Spicy sambal, a seasoning based on red peppers, flavored with ginger, garlic and soy sauce. Delicious with Indonesian recipes such as fried rice.
Peel the ginger and remove the skin from the garlic and shallots. If you want the sambal to be slightly milder, remove the seeds from the peppers. Roughly chop the peppers, shallots, garlic and ginger and place in a food processor and grind fine. Also possible with a mortar.
Put the red mixture in a pan with oil and heat it. Add the laos, tomato puree, soy sauce and sugar. You can also add this yourself to taste. Let the mixture simmer for 10 minutes. Let the sambal cool and put in a covered jar. Store the homemade sambal in the refrigerator for up to 1 week. keep longer? Use an airtight jar and/or put a layer of oil on the sambal so that no air can get in.
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Source: Leukerecepten by leukerecepten-nl.
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