{"id":187660,"title":"Sambal badjak","modified":"2026-10-06T12:51:52+02:00","plain":"O past\u0103 indonezian\u0103 de ardei iute g\u0103tit\u0103, de un ro\u0219u \u00eenchis \u0219i lucios, \u00eendulcit\u0103 cu un ketjap de cas\u0103 s\u0103rac \u00een carbohidra\u021bi.\n\n\n\nO singur\u0103 lingur\u0103 este suficient\u0103: de un ro\u0219u \u00eenchis \u0219i lucios, \u00eenvioreaz\u0103 preparatele la gr\u0103tar prin iu\u021beala ardeilor, aroma de lemongrass \u0219i notele umami. Sambal badjak este o past\u0103 de ardei iute g\u0103tit\u0103 care d\u0103 profunzime gustului de pui, pe\u0219te, tofu, ou\u0103 \u0219i legume sotate. Calcula\u021bi 15 minute de preg\u0103tire \u0219i 30 de minute de g\u0103tire pentru un borc\u0103nel de aproximativ 200 g. Aceast\u0103 re\u021bet\u0103 se al\u0103tur\u0103 colec\u021biei mele de sosuri \u0219i dipuri keto.\n\n\n\nCe este sambal badjak?\n\n\n\nSambal badjak face parte din sosurile sambal g\u0103tite ale buc\u0103t\u0103riei indoneziene. Prepararea \u00eencepe cu o baz\u0103 m\u0103run\u021bit\u0103 p\u00e2n\u0103 devine o past\u0103 fin\u0103, numit\u0103 boemboe, din ardei iu\u021bi ro\u0219ii, ceap\u0103 ro\u0219ie, usturoi, ghimbir \u0219i galangal. Aceast\u0103 baz\u0103 se pr\u0103je\u0219te \u00een ulei de cocos bine \u00eencins, apoi se fierbe la foc mic: aromele se concentreaz\u0103, iu\u021beala se domole\u0219te, iar textura devine dens\u0103 \u0219i catifelat\u0103.\n\n\n\nLemongrassul, zdrobit \u00eenainte de g\u0103tire, parfumeaz\u0103 sosul sambal, dar r\u0103m\u00e2ne fibros, a\u0219a c\u0103 se \u00eendep\u0103rteaz\u0103 \u00eenainte de servire.\n\n\n\nPe aceea\u0219i tem\u0103: Sos nomato.\n\n\n\nUn sambal g\u0103tit, dulce-s\u0103rat\n\n\n\nAceast\u0103 versiune p\u0103streaz\u0103 g\u0103tirea \u00eendelungat\u0103 \u0219i aromat\u0103, cu o ajustare: dulcea\u021ba provine dintr-un ketjap de cas\u0103 s\u0103rac \u00een carbohidra\u021bi. Acesta poate fi \u00eenlocuit \u0219i cu sos de soia sau tamari, \u00eempreun\u0103 cu eritritol brun sau un \u00eendulcitor lichid cu arom\u0103 de caramel. Scopul este ob\u021binerea unei note dulce-s\u0103rate pronun\u021bate, f\u0103r\u0103 zah\u0103rul din kecap manis clasic.\n\n\n\nIngredientele principale\n\n\n\nPasta porne\u0219te de la 15 ardei iu\u021bi ro\u0219ii pentru culoare \u0219i iu\u021beal\u0103, 2 cepe ro\u0219ii pentru volum \u0219i un gust rotund, 4 c\u0103\u021bei de usturoi, 1 cm de galangal proasp\u0103t cu note lemnoase \u0219i citrice, ghimbir proasp\u0103t \u0219i 1 tulpin\u0103 de lemongrass zdrobit\u0103. Ceapa ro\u0219ie contribuie cu o parte \u00eensemnat\u0103 din carbohidra\u021bi.\n\n\n\nDulcea\u021ba \u0219i gustul umami provin din 4 linguri de ketjap de cas\u0103 s\u0103rac \u00een carbohidra\u021bi sau din sos de soia ori tamari cu eritritol brun. Dou\u0103 linguri\u021be de trassi, o past\u0103 de creve\u021bi fermenta\u021bi care con\u021bine crustacee, \u0219i 1 linguri\u021b\u0103 de sos de pe\u0219te f\u0103r\u0103 zah\u0103r prelungesc nota s\u0103rat\u0103. Cinci nuci kemiri pr\u0103jite leag\u0103 pasta \u0219i \u00eei dau o textur\u0103 cremoas\u0103 cu arom\u0103 de alune; acestea se consum\u0103 g\u0103tite.\n\n\n\nPentru varia\u021bie: Tapenad\u0103 de m\u0103sline verzi.\n\n\n\nZeama unei l\u0103m\u00e2i echilibreaz\u0103 dulcea\u021ba \u0219i pune \u00een valoare iu\u021beala, un pahar mare de ap\u0103 fierbinte ajusteaz\u0103 consisten\u021ba, iar 3 linguri de ulei de cocos servesc drept gr\u0103sime \u0219i ajut\u0103 ingredientele aromatice s\u0103 \u00ee\u0219i elibereze parfumul.\n\n\n\nSfaturi tehnice \u0219i servire\n\n\n\nReu\u0219ita \u00eencepe cu o past\u0103 bine omogenizat\u0103, astfel \u00eenc\u00e2t ardeii iu\u021bi, ceapa, usturoiul, ghimbirul \u0219i galangalul s\u0103 se g\u0103teasc\u0103 uniform. Pr\u0103ji\u021bi mai \u00eent\u00e2i nucile kemiri \u00eentr-o tigaie f\u0103r\u0103 ulei, apoi pr\u0103ji\u021bi boemboe \u00een uleiul de cocos bine \u00eencins; \u00eencorpora\u021bi nucile, apa, zeama de l\u0103m\u00e2ie \u0219i amestecul dulce-s\u0103rat, iar la final trassi, sosul de pe\u0219te \u0219i lemongrassul. Aerisi\u021bi buc\u0103t\u0103ria de la \u00eenceput, deoarece vaporii de ardei iute irit\u0103 ochii, \u0219i ave\u021bi grij\u0103 la sare, deja prezent\u0103 \u00een trassi, sosul de pe\u0219te \u0219i sosul de soia sau tamari. Textura trebuie s\u0103 r\u0103m\u00e2n\u0103 dens\u0103 \u0219i cremoas\u0103; pu\u021bin\u0103 ap\u0103 fierbinte o sub\u021biaz\u0103 dac\u0103 \u00eencepe s\u0103 se lipeasc\u0103.\n\n\n\nDescoperi\u021bi \u0219i: Hummus de conopid\u0103.\n\n\n\nSambal badjak se serve\u0219te separat, \u00een cantitate mic\u0103. \u00censo\u021be\u0219te frig\u0103ruile, puiul cu lemongrass, pe\u0219tele, tofu, tempeh, legumele sotate \u0219i ou\u0103le, al\u0103turi de legume f\u0103r\u0103 amidon pentru o mas\u0103 s\u0103rac\u0103 \u00een carbohidra\u021bi; \u00eentregul borcan de aproximativ 200 g con\u021bine 35 g de carbohidra\u021bi ne\u021bi. Transfera\u021bi-l fierbinte \u00eentr-un borcan curat, l\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103 \u00eenainte de a-l pune \u00een frigider sau congela\u021bi-l \u00een por\u021bii mici pentru a-l p\u0103stra mai mult timp. Galangalul, lemongrassul, ardeii iu\u021bi, trassi \u0219i nucile kemiri se g\u0103sesc mai ales \u00een magazinele alimentare asiatice sau online.\n\n\n\nPentru un condiment de baz\u0103 mai simplu, iat\u0103 re\u021beta mea de sambal oelek.\n\n\n\nPentru a g\u0103ti keto zi de zi, iat\u0103 toate re\u021betele mele s\u0103race \u00een carbohidra\u021bi.\n\n\n\n\n\n\tSambal badjak\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t15 ardei iu\u021bi ro\u0219ii (chili sau ardei iu\u021bi spanioli) (pentru un gust mai iute: rawit sau Madame Jeanette)2 cepe ro\u0219ii ((con\u021binut moderat de carbohidra\u021bi))4 c\u0103\u021bei de usturoi1 cm de galangal proasp\u0103tcm ghimbir proasp\u0103t1 tulpin\u0103 de lemongrass proasp\u0103t4 linguri de ketjap cu con\u021binut redus de carbohidra\u021bi (de cas\u0103)2 linguri\u021be de trassi1 linguri\u021b\u0103 de sos de pe\u0219te (f\u0103r\u0103 zah\u0103r)5 nuci kemiri1 suc de l\u0103m\u00e2ie1 pahar mare de ap\u0103 (cald\u0103)3 linguri de ulei de cocosF\u0103r\u0103 a prepara ketjap4 linguri de sos de soia (sau de tamari, cu 1 lingur\u0103 de eritritol brun, sau un \u00eendulcitor lichid cu arom\u0103 de caramel)\t\n\t\n\t\tPune\u021bi ardeii iu\u021bi, ceapa \u0219i usturoiul \u00een robotul de buc\u0103t\u0103rie.Cur\u0103\u021ba\u021bi ghimbirul \u0219i galangalul (coaja sub\u021bire nu trebuie \u00eendep\u0103rtat\u0103 \u00een \u00eentregime \u0219i poate fi pus\u0103 direct \u00een robot). T\u0103ia\u021bi-le \u00een buc\u0103\u021bi \u0219i ad\u0103uga\u021bi-le.Mixa\u021bi p\u00e2n\u0103 ob\u021bine\u021bi un amestec fin. Acum ave\u021bi un boemboe.Pisa\u021bi nucile kemiri \u00een mojar (sau toca\u021bi-le \u00een buc\u0103\u021bi).Porni\u021bi hota la putere maxim\u0103 \u0219i, de preferat, deschide\u021bi o fereastr\u0103.Pune\u021bi tigaia pe foc mediu spre mare. Pr\u0103ji\u021bi uscat nucile kemiri pisate \u0219i ad\u0103uga\u021bi-le.Pune\u021bi tigaia pe foc mare \u0219i turna\u021bi uleiul \u00een ea. L\u0103sa\u021bi-l s\u0103 se \u00eencing\u0103 bine.Ad\u0103uga\u021bi boemboe (amestecul). Amesteca\u021bi c\u00e2teva minute pe foc mare.Reduce\u021bi apoi focul la mediu spre mare \u0219i ad\u0103uga\u021bi pu\u021bin\u0103 ap\u0103.Stoarce\u021bi l\u0103m\u00e2ia \u0219i ad\u0103uga\u021bi sucul. L\u0103sa\u021bi preparatul s\u0103 fiarb\u0103 bine la foc mic.Ad\u0103uga\u021bi ketjapul cu con\u021binut redus de carbohidra\u021bi. Sau tamari \u00eempreun\u0103 cu eritritolul brun ori \u00eendulcitorul cu caramel.F\u0103r\u00e2mi\u021ba\u021bi trassi, eventual \u00een mojar, \u0219i ad\u0103uga\u021bi-l. Ad\u0103uga\u021bi \u0219i sosul de pe\u0219te \u00een aceast\u0103 etap\u0103.Ad\u0103uga\u021bi lemongrassul (zdrobi\u021bi-l u\u0219or, \u00eendoi\u021bi-l \u0219i r\u0103suci\u021bi-l) \u0219i l\u0103sa\u021bi-l s\u0103 fiarb\u0103 la foc mic \u00eempreun\u0103 cu restul ingredientelor.L\u0103sa\u021bi s\u0103 fiarb\u0103 la foc mic \u00eenc\u0103 o jum\u0103tate de or\u0103 \u0219i ad\u0103uga\u021bi ap\u0103 dac\u0103 este necesar.Pune\u021bi sambalul \u00eenc\u0103 fierbinte \u00eentr-un borc\u0103nel curat de sticl\u0103 cu capac (sau, de exemplu, \u00eentr-un borc\u0103nel pentru conserve). Amesteca\u021bi bine cu lingura pentru a evita bulele de aer, apoi \u00eenchide\u021bi imediat.Dup\u0103 ce s-a r\u0103cit, pune\u021bi-l \u00een frigider.\t\n\t\n\t\tNum\u0103rul de calorii indicat corespunde unui borc\u0103nel \u00eentreg, f\u0103r\u0103 zah\u0103r, nuci kemiri, trassi sau sos de pe\u0219te.\nUstensile: tigaie mare f\u0103r\u0103 PFAS, robot de buc\u0103t\u0103rie (mic), mojar, r\u0103z\u0103toare, borc\u0103nel curat, cr\u0103ticioar\u0103 (cu m\u00e2ner) (op\u021bional, dac\u0103 se folose\u0219te zah\u0103r).\n\t\n\t\n\t\tCondimentindon\u00e9sienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/187660","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=187660"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/187660\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/184821"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=187660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=187660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=187660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}