Peanut chili salsa (sambal)
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 😉
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.