Sambal kacang (peanut sauce)

This mouthwatering peanut sauce has a rich, nutty flavor and a delightful creamy texture. It makes an ideal dipping sauce for satay (marinated and grilled chicken, meat or seafood skewers) and a pouring sauce for the classic Indonesian salad gado gado.

1 tablespoon canola or peanut oil

2 cloves garlic—finely chopped

½ teaspoon shrimp paste (or 1 tablespoon fish sauce)

1 cup coconut milk

1 cup water

6 tablespoons natural peanut butter

4 tablespoons soy sauce

4 teaspoons brown sugar

½ teaspoon sambal oelek (Indonesian chili sauce)

1 tablespoon lemon juice

HEAT the oil in a frying pan over a medium heat. ADD the garlic and shrimp paste and cook for 1 minute, stirring constantly to dissolve the shrimp paste. ADD the remaining ingredients, except the lemon juice, and bring to the boil. Reduce the heat and simmer for 10 to 12 minutes, uncovered, stirring regularly until the sauce reaches a creamy consistency. ADD the lemon juice, and stir to combine.

Sambel bajak

Ingredients : 8 x red chilies seeded and sliced 1 tsp dried shrimp paste (terasi) toasted 1/4 tsp grated nutmeg 3 x garlic cloves peeled and sliced 6 x shallots peeled and sliced 1 tsp salt 1 1/2 tsp chopped palm sugar 2 tbl oil 2 x salam leaves 2 x lemongrass stalks bruised 1/2 x inch galangal (laos) peeled and sliced 4 tbl tamarind juice

Method : Grind with a mortar and pestle or blend the first 7 ingredients very finely. Heat the oil over medium-high heat. Saute the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant. Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool. Remove salam leaves, lemongrass and galangal before serving. Keeps up to 1 week or longer if refrigerated.

Sambal goreng petai

Ingredients: 7 eggs, 4 strings of "petai", 3 cups thick coconut milk, 250 gr ground beef, 4 pieces garlic, 6 pieces of shallots, 6 piece of red chili peppers, 20 gr javanese lemon, 1 tea spoon sugar, salt and pepper. Direction: * Remove the yoke of the eggs (use just the whites) Skin petai * Slice shallots, brown a little bit. * Mix ground beef with 2 egg whites, mix with sald, pepper to taste. * Form small balls. * Let the javanese lemon sit in a cup of water The rest of the egg whites put in a place holder, and steam cook * Cut into cube sized pieces * Grind chili, garlic, and add sugar * Heat pan with a little cooking oil, add shallots and the garlic mix above, followed by the petai a few minutes later. * Put in the javanese-lemon water, followed by the ground beef balls, add salt and pepper. * Let simmer for a while, then add the rest of the coconut milk and the egg-white cubes. * et simmer for another 3 minute.

Sambal goreng ati

Ingredients

• 4 pairs of chicken's livers and gizzards
• 5 pieces of shallots
• 3 pieces of garlic
• 5 pieces of red chili peppers
• 4 cm lengkusa
• 10 gr shrimp paste
• 1 cup of coconut milk
• 1 board of petai
• salt and pepper.

Directions

Cut liver and gizzards into bite sized pieces Skin shallots and garlic. Brown shrimp paste. Grind finely shallots, garlic, red chili peppers, shrimp paste. Brown these spices with galanga, mixing them evenly. Add liver and gizzard pieces, and salt and pepper to taste. Mix evenly and add coconut milk, let it simmer for 3 minutes.

Sambel or sambal

Sambal is a condiment used in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as the Netherlands, made from a variety of peppers, although chili peppers are the most common. Sambal is used as a condiment or as a side dish, and is sometimes substituted for fresh chilis; it can be very hot for the uninitiated. It is available at exotic food markets or gourmet departments in supermarkets in numerous countries.