Sambal badjak

Ingredients

1,5 kg

2 jars Bresc WOKchilli
10 cloves garlic
300 g Bresc Shallot chopped
10 candlenuts
20 g Bresc Ginger puree
20 g Bresc Lemongrass puree
100 g palm sugar
4g shrimp paste
0.5 dl Indonesian soy sauce, medja flavour
salt

Preparation method

Brown the candlenuts in the oven at 180°C. Stamp them finely with a pestle and mortar. Braise the chilli with the shallot and the garlic. Mix the ginger, candlenuts, shrimp paste (trassi) and lemongrass. Add the sugar and Indonesian soy sauce and cook them with the other ingredients for a few minutes. Fill a glass jar with it.