Sambal Goang with Kencur
I adore to explore and test as many sambal recipes as I can. I have over 25 different Indonesian chili salsa’s on this blog and this sambal goang with kencur must be part of it. Because this sambal’s main ingredient is chili peppers it is pretty spicy. I make my sambal goang today with rawit and Madame-jeanette; both very spicy peppers.
I love kencur. This fragrant root is not easy to get in Holland. I use the powder instead and that works really well. But if I can get fresh kencur I prefer that. Is use about 2 cm of fresh kencur for this recipe or 1/2 a teaspoon of the kencur powder.
Want to see all my homemade sambal dishes on this blog, check out this link.
Ingredients Sambal Goang
- 3 cloves of garlic
- 8 rawit
- 1 madame jeanette
- 1/2 tsp kencur
- 1/2 tsp of salt
- 2 tablespoons of oil
- Use plastic gloves to cut the rawit and Madamme-jeanette. Deseed and take out the white part of the peppers to make the sambal less spicy.
- Chop the garlic and add everything, also the salt and kencur, to the mortar and grind into a paste.
- Add to a bowl.
- Heat up two tablespoons of oil and pour over the sambal.
This is going to be such a spicy sambal that I have opened my window before cutting my peppers.
The salt helpt grinding the salsa fine.
When I am done, I heat up a bit of oil and pour it over the sambal goang. It sizzles loudly. This way the salsa is cooked shortly and the flavors blend in deliciously.
Because I’ve used very spicy peppers this sambal goang has a genuine after burn but it’s the perfect sambal to start a bumbu for a vegetable dish or fish!
Want to learn 4 basic chili salsa’s? Watch this clip how to make them?