Peanut chili salsa (sambal)
I make this Indonesian peanut chili sauce in 5 minutes. Great for a fast and spicy BBQ sauce. This sambal is sticky, easy and the best sauce for warm summer evenings.
This recipe is for the amount of four tablespoons of sambal and is ready in 5 minutes.
Peanut chili salsa #22 , from Beb Vuyk’s Groot Indonesisch Kookboek, page 59.
5 lomboks (chili peppers)
1/2 clove of garlic
1 teaspoon of salt
1 tablespoon of peanut butter
Make this sambal like sambal kemiri (candle nuts), but replace the kemiri with peanut butter.
The sambal recipe with kemiri (number 21) says:
Rub the chili peppers (lombok) together with the garlic and salt finely. (…) Rub the kemiri (= peanut butter) together with the chili peppers, garlic and salt.
I love the look of a spoonful of peanut butter. Like to lick it off straight away. This sambal is about balancing the ingredients I think. Not too much salt, and just enough garlic. I love it. Some lemon juice can give it an extra kick, but it’s not really necessary. Keep your sambal peanut pure 😉
I rub the peppers (I use red peppers, but of course you can use any kind you like) but not too far. I like this sambal quit rough. I think that goes nicely with the sticky peanut butter.
I add the peanut butter in to the cobek (mortar) and mix it together with a spoon. I serve the sambal in the cobek. It looks nice and time is up, because the BBQ is ready ;-)…
Beb Vuyk, best known for her Groot Indonesisch Kookboek (Great Indonesian Cook Book), was much more than a great cook. She belongs to the most important Dutch-Indonesian (Indo) writers and journalists of her time. Check this out.
I made this sambal last night to go with nasi goreng. It is very smooth and tastes very well with the nasi goreng. And: it is even better the next day!