Sambal banjar basic recipe

Ingredients for 1 servings:

• 4 tbsp peanut oil
• 120 g pepper, red, medium hot
• 2 small red chili peppers
• 100 g tomatoes, fully ripe
• 2 tbsp lemon juice
• 4 g chicken broth, granulated
• 2 tsp sugar, white, if desired
• Salt to taste
• some sugar to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

a sweet-spicy and medium-hot sambal from Indonesia, makes approx. 250 ml

Wash the peppers and remove the green stems. Cut into pieces about 2 cm long. Be sure to wash your hands with soap now. First, halve the tomatoes, then remove the green stems and halve the tomatoes again. Place the tomatoes in a blender and puree on high until the tomato juice is released. Reduce the speed to low and add the peppers in small batches. Add the salt and sugar. Puree for another 10 seconds, then season with sugar and salt. Heat a medium-sized pan or wok. Add the peanut oil and, when hot enough, add the sambal banjar. Bring to a boil and stir until slightly thickened. The sambal banjar should be creamy but still runny. While still hot, pour it into a sterile jar with a screw cap, seal, let it cool, and refrigerate. Once the jar is opened and the sambal is removed, coat the surface of the remaining sambal with a little salad oil. This way, the sambal will keep for months. This medium-spicy sambal is added to everything fried (gorengan) throughout Indonesia: for example, wontons, spring rolls, pieces of chicken à la KFC, etc. You can get it with your meal in every snack bar (warung) or restaurant, provided you order rice (nasi putih).