Sambal badjak
This Indonesian sambal badjak is a simmered chili paste flavored with lemongrass, galangal, and ketjap.
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Servings: 1 small jar (200 g)
Ingredients
- 15 red chilies (chili peppers or Spanish peppers) for more heat: bird's eye chilies or Madame Jeanette peppers
- 2 red onions (moderate in carbs)
- 4 cloves garlic
- 1 cm fresh galangal
- cm fresh ginger
- 1 stalk fresh lemongrass
- 4 tablespoons low-carb ketjap homemade
- 2 teaspoons trassi
- 1 teaspoon fish sauce sugar-free
- 5 candlenuts
- 1 lemon juice
- 1 large glass water hot
- 3 tablespoons coconut oil
Without making ketjap
- 4 tablespoons soy sauce or tamari, with 1 tablespoon of brown erythritol, or a caramel-flavored liquid sweetener
Procédé
- Place the chilies, onions and garlic in the food processor.15 red chilies (chili peppers or Spanish peppers), 2 red onions, 4 cloves garlic
- Peel the ginger and galangal (not all the thin skin needs to be removed; it can simply go into the food processor). Cut into pieces and add.1 cm fresh galangal, cm fresh ginger
- Blend until smooth. You now have a boemboe.
- Pound the candlenuts in a mortar (or chop them into pieces).5 candlenuts
- Turn the extractor hood on to its highest setting and preferably open a window.
- Place the frying pan over medium-high heat. Toast the crushed candlenuts and add them.
- Place the frying pan over high heat and pour in the oil. Let it get nice and hot.3 tablespoons coconut oil
- Add the boemboe (the mixture). Stir for a few minutes over high heat.
- Then reduce to medium-high heat and add a little water.1 large glass water
- Squeeze the lemon and add the juice. Let the mixture simmer well.1 lemon juice
- Add the low-carb ketjap. Or use tamari with brown erythritol or caramel sweetener.4 tablespoons low-carb ketjap, 4 tablespoons soy sauce
- Crumble the trassi, using a mortar if needed, and add it. Add the fish sauce at this stage as well.2 teaspoons trassi, 1 teaspoon fish sauce
- Add the lemongrass (lightly crush, bend and twist it) and let it simmer with the rest.1 stalk fresh lemongrass
- Simmer for another half hour, adding water if necessary.
- Transfer the sambal while still hot to a clean small glass jar with a lid (or, for example, a small preserving jar). Stir well with a spoon to prevent air bubbles, then seal immediately.
- Once cooled, refrigerate.
Notes
The calorie count shown is for one entire small jar, without sugar, candlenuts, trassi or fish sauce.
Equipment: large PFAS-free frying pan, (small) food processor, mortar, grater, clean small jar, small saucepan (with a handle) (optional, if sugar is used).
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