Sambal bawang
Garlic chilli sambal
Sambal bawang: East Java's fiery garlic and chilli sambal, finished with sizzling oil
Surabaya's ayam penyet stalls and the pecel lele tents along East Javanese roads serve sambal bawang in the stone mortar it was pounded in, so diners can scrape it straight onto fried chicken, tempeh or catfish. Raw chillies and plenty of garlic are crushed with salt and a little sugar, then hot oil is poured over, which tames the garlic's bite and makes the whole mortar crackle and smell toasty. It is coarse, oily and brutally hot. Chef's tip: the oil must be properly hot, just beginning to smoke; lukewarm oil leaves the garlic raw and sharp instead of nutty.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 20 red bird's-eye chilliesstalks removed
- 2 large red chilliesroughly chopped
- 8 cloves garlicpeeled
- 1 tsp salt
- 1 tsp sugar
- ¼ cup vegetable oil
- ½ lime (optional)cut into a wedge
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Method
0/5 doneStep 2: Add 20 red bird's-eye chillies, 2 large red chillies and 1 tsp sugar and pound until the chillies are crushed but still in small flecks; it should look coarse, not smooth. Wear gloves or wash your hands well afterwards.
3 minStep 3: Heat ¼ cup vegetable oil in a small pan over a high heat until it shimmers and the first wisp of smoke rises.
2 minStep 4: Carefully pour the hot oil over the sambal in the mortar (it will hiss and bubble), then stir. The garlic should turn pale gold and smell toasted rather than raw.
Step 5: Squeeze over ½ lime if using, taste for salt and serve warm or at room temperature. Leftovers keep in a jar in the fridge for 5 days.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 19 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sambal bawang take?
- About 15 minutes in total: 10 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of sugar?
- Caster sugar, same amount.
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