Sambal (Indonesian hot condiment)

[Z-Cook]

And in Dutch, maybe youtube gives subtitles?

Thanks for that - it's actually ai translated voice dubbed into English - basically more or less okay (ie kind of understandable ) except for the translation of many of the ingredients- hilarious! - but ok as I know what they are, even tho I can't get hold of them easily or at all!

 

[badjak]

aka makrut leaves
Cannot get easily so use lime or lemon leaves, which are used in Cape Malay cooking for the same reason.

I have the remnants of a jar of sambal olek, which I and which I also DIY as it's basically salt fermented chili which is also used in many other cuisines. I actually got it at Wmart but they no longer stock

Just leave out the djoeroek poeroet (makrut lime leaves) and add some lemon or lime zest.
Not the same, but still good

 

[Z-Cook]

Just leave out the djoeroek poeroet (makrut lime leaves) and add some lemon or lime zest.
Not the same, but still good

I will. Lime zest is prob closer? I use lemon zest for lemon grass (the only place that used to do both no longer does either ) if the texture isn't an issue.
How important is the coconut cream?
I have some frozen galangal.

 

[badjak]

I don't use coconut cream in my sambal badjak. I've seen recipes with and without it.
Frozen galangal will work. Even dried will (I know dried galangal as laos)

There are hundreds of types of sambal. And you can chop & change a bit. Just make it with what you have and think will work. Take notes and make it your own.

One thing us fixed though, sambal badjak is a fried sambal.

 

[Z-Cook]

Ok thought that about the coconut.
And yes fried, which brought to mind nam prik pao bc I've made it, which is also fried, very similar only not fresh fresh spices which is signature Indonesian, but a simpler ground/fried chili, shallots, sugar salt, shrimp paste. So similar method, but a bit different flavour profile.

I have many (many!) notes!

 

[karadekoolaid]

I've made sambal badjak and sambal oelek. I've got absolutely no idea whether they were authentic or not, but I loved the flavours.
Not all the ingredients are available here, so I had to use, for example, leaves from the lime tree instead of kaffir lime leaves, and ginger instead of galangal. I did find shrimp paste in the Chinese market, though.

 

[badjak]

Sambal oelek/ulek is the most basic and also base of many other sambals.
Just fresh red chili's pounded with salt. That's all.
Some varietations add a bit of vinegar, but I don't