Ingredients Jump to Instructions ↓

  1. Indonesian Sambal Oelek

  2. Yield: about 1/2 dl

  3. 20 red lomboks (Indonesian red chilies)

  4. 2 tsp salt

  5. 1/2 tsp goeloe djawa (or brown sugar)

  6. Wash the lomboks and cut them in pieces. Mix with the salt and Goeloe Djawa. In a mortar or food processor grind to a paste.

  7. You can keep the sambal in a sterilized jar in the fridge.


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