Homemade Indonesian hotsauce (fried sambal badjak)

Name: Homemade Indonesian hotsauce (fried sambal badjak)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 small jar
Ingredients: 15 red chili peppers; 1 small piece trassi (Indonesian shrimp paste); 2 large Red Onions; or 2 or 2 teaspoons kapi (Thai shrimp paste); 6 cloves garlic; 1 tl fish sauce; 1 piece fresh galangal; 1 piece fresh ginger; 1 talk fresh lemongrass; 2 limes; 5 kemiri or candle nuts; 1 tbsp mushroom powder; 1 tbsp coconut flower sugar; 4 tbsp homemade kecap manis (gf & sf); or 6 or 6 tbsp Coconut aminos; 1 cup water; 4 tbsp coconut oil

User Reviews

4.0

3 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
1 small jar
Calories
396 kcal
Course
Condiments
Cuisine
Asian, Indonesian

Homemade Indonesian hotsauce (fried sambal badjak)

Iris Warren

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Make your own special and delicious Indonesian hotsauce: fried sambal badjak! You can decide yourself upon what ingredients you want to use. And… it is not difficult at all. You make a bumbu of chili peppers, onion and garlic. Fry them with fresh ginger, galangal and lemongrass. And add extra flavour with coconut blossom sugar, kemiri nuts and ketjap.

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Ingredients

Servings

15 red chili peppers Chili or for hotter: rawit or Madame Jeanette
1 small piece trassi (Indonesian shrimp paste) not MM, paleo and vegan, see text above recipe
2 large Red Onions
or 2 or 2 teaspoons kapi (Thai shrimp paste) not MM, paleo and vegan, see text above recipe
6 cloves garlic
1 tl fish sauce not MM and vegan, see text above recipe
1 piece fresh galangal galanga, laos
1 piece fresh ginger djahé
1 talk fresh lemongrass sereh
2 limes
5 kemiri or candle nuts kukui
1 tbsp mushroom powder
1 tbsp coconut flower sugar
4 tbsp homemade kecap manis (gf & sf)
or 6 or 6 tbsp Coconut aminos + 2 tbsp coconut flower sugar (extra)
1 cup water
4 tbsp coconut oil

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Instructions

Put the peppers, onion and garlic in the food processor. Mix. If you want to be authentic, put everything in a mortar and pound as finely as possible.
Peel the ginger and galangal (thin skins do not all have to be peeled and can simply be put in the machine). Cut into pieces and add.
Mix everything as finely as possible into a smooth paste. You have now made the bumbu for your sambal.
Turn on the extractor hood to the highest setting and preferably open a window.
Pound the kemiri nuts in the mortar into small pieces. Roast them in the pan on medium heat.
Then put the frying pan on high heat and add the oil. Let it get really hot.
Add the boemboe. Stir on high heat for a few minutes.
For fatfree Medical Medium: don't fry the bumbu but only 'bake' it with some water on a lower heat. See text above recipe.
Then turn the heat back to medium and add some water. Let the stew simmer nicely.
Squeeze the limes and add the juice.
Add the homemade ketjap or the coconut aminos with the coconut sugar.
Add the mushroom powder.
If you use it: chop the trassi, you can also do this in a mortar, and add it. Or spoon in the Thai paste. You can also add the fish sauce now if you use it.
Add the lemongrass (sereh) (crush/bend and twist) and let it simmer. Let it simmer for another half hour and add water if necessary.
Put the sambal in a clean glass jar with a lid (or a preserving jar) while it is still hot. Stir it well with the spoon to prevent air bubbles and then close it immediately.
When it has cooled down, it can go into the fridge.