Recipes

THIS IS HOW YOU MAKE YOUR OWN SAMBAL

There are a number of things here in the editorial office that are hard to come by. A small selection from the food and drink category: ginger, pickles, peanut butter, and sambal. That jar of sambal, for example: blink twice and it's empty again. And I'm among those guilty of that. Because I like to spice things up…
During the stacking competition with rice cakes (May is queen) at the lunch table, but certainly also when we grab the afternoon snack plate, we like to bring out the sharp jar. And it has to be the fried sambal from the brand Sum & Sam. Winning. Now, of course, my name is neither Sum nor Sam, but still, I made an attempt to create my own fried sambal. And I must say, it turned out quite well.

“Because I like to spice things up…”

Ingredients:

– 12 red peppers

– 1 whole onion

– 20 grams coconut blossom sugar

– 8 cloves of garlic

– 100 grams fresh ginger

– 50 grams soy sauce

– 1 dl olive oil

– 1 tbsp vinegar

– 1 generous tablespoon curry powder

– blender (to puree everything)

– clean jars to store the sambal

Preparation:

– Cut off the tops of the red peppers and clean the ginger.

– Clean the garlic and onion.

– Put the pepper, onion, garlic, and ginger in the blender and mix until you get a smooth mass.

– Heat a pan with a layer of oil, add the ground spice mixture and sauté it a bit so that the flavors of the ginger and garlic are released. Then add the soy sauce, coconut blossom sugar, and curry powder to the mixture. Lower the heat and let it simmer for a minute.

– Let the sambal cool down and store it in a glass jar.

Tip: to keep the sambal longer, always ensure that it is covered with a layer of oil, this way less oxygen can get in and you can store it longer.

Note: do wash your hands after cutting the peppers :-).