17 Sambal manis (sweet chili salsa)
To make sambal yourself is super easy. You can decide how spicy you like it or how much you want to make. Today I make extra because I want to use my sambal in Lalab with Cabbage (Lalab Kubis). The sambal manis sauce is ready in 15 minutes. I use my blender because it’s easy, fast and I want to make more. You can also use a mortar. That goes fast too when you want to make just for tonights dinner.
Sambal Manis translated from Beb Vuyk Groot Indonesisch Kookboek, page 57.
5 lomboks (chilies)
asem (tamarind) the size of a walnut
2 teaspoons of sugar Javanese
a pinch of salt
Rub the chilies, sugar, salt and asem in a mortar into a paste. Remove while rubbing the skins and seeds of the tamarind.
Asem is tamarind. I buy it in a jar at an Asian foodstore or supermarket. This asem has already been filtered. One teaspoon is enough. Tamarind is sour. If you do not have tamarind, use some fresh lime juice (2 tbsps). That’s what I do if I’m out of asem. For the amount of ingredients in this recipe half a teaspoon of salt is enough.
I choose the fast way today. Everything goes into a jug and I blend it with my immersion blender in to a fine salsa sauce. You can just serve it as a condiment eat with your other Indonesian dishes, or use it for dipping vegetables. Like lalab with spinach. For other homemade sambals on this site, check out the sambal page.