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Homemade Indonesian hotsauce (fried sambal badjak)
4 from 3 votes

Homemade Indonesian hotsauce (fried sambal badjak)

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Mix everything as finely as possible into a smooth paste. You have now made the bumbu for your sambal.
  4. Turn on the extractor hood to the highest setting and preferably open a window.
  5. Pound the kemiri nuts in the mortar into small pieces. Roast them in the pan on medium heat.
  6. Then put the frying pan on high heat and add the oil. Let it get really hot.
  7. Add the boemboe. Stir on high heat for a few minutes.
  8. For fatfree Medical Medium: don't fry the bumbu but only 'bake' it with some water on a lower heat. See text above recipe.
  9. Then turn the heat back to medium and add some water. Let the stew simmer nicely.
  10. Squeeze the limes and add the juice.
  11. Add the homemade ketjap or the coconut aminos with the coconut sugar.
  12. Add the mushroom powder.
  13. 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.
  14. Add the lemongrass (sereh) (crush/bend and twist) and let it simmer. Let it simmer for another half hour and add water if necessary.
  15. 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.
  16. When it has cooled down, it can go into the fridge.

Nutrition Information

Calories 396kcal (20%)

Nutrition Facts

Serving: 1 small jar

Amount Per Serving

Calories 396

% Daily Value*

Calories 396kcal 20%

* Percent Daily Values are based on a 2,000 calorie diet.