My (in)famous Kentang Sambal

Sun, 10/18/2015 - 15:17

Warning: Depending on how much chilli's you use, this sambal will guarantee stomach cramps in the morning. But it is well worth it!! Also, remember to open all windows in the kitchen before cooking the sambal. Cooking the spices and the chilli's will result in a strong odour in your house and it will irritate your throat and nose quite heavily.

  • 1 bag of kentang (usually around 500 gram)
  • 4 Adjoema peppers (or madamme jeanette)
  • 1 tablespoon of palm sugar
  • 1 teaspoon of adjinomoto (a.k.a. Ve Tsin)
  • 1 bouillon cupe (chicken or beef), pulverized
  • A "fingerlength" piece of Laos (or powder)
  • 1 onion, diced
  • Garlic, diced
  • 1 teaspoon of trassi (shrimp paste), pulverized
  • oil to cook with

Heat two tablespoons of oil in a large pan and cook the onion and garlic until soft. Then add all the other ingredients which should be in a powder kind of state.
Mix well. You may need to add a bit more oil while cooking if the mixture is to dry. The mixture should be slightly wet. Cook for about 2-3 minutes, then turn of the heat.
Now add the kentang to the mixture and carefully mix until well. You may want to experiment to get the right mix of chilli's, spices and kentang.

This kentang based sambal goes excellent with different curry dishes. Especially, with Indonesian dishes like Rendang, Ayam paniki and other Indonesian curries.



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