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Ingredient
Sambal Kecombrang (Torch Ginger Sambal)
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Chef :
Angela MertoyonoSambal Kecombrang (Torch Ginger Sambal)
We Indonesians love our sambal. There are plenty varieties. Some a bit sour, some a bit bitter, some a bit sweet, but most Indonesians love spicy sambal. My partner and my kids love sambal, but we can't stand too spicy food. So I always remove the seeds from the chili. If you like spicier sambal, do not remove the seeds.
Cooking instructions
* Step 1
These are young flowers of torch ginger. Remove the stalk and roughly chop the flower.
* Step 2
Roughly chop tomato, garlic, shallot, red chili. Combine with torch ginger flower. You can use mortar and pestle or food processor. No need to grind them into really smooth paste. Texture is the key.
* Step 3
Heat oil in a pan. Add the mixture and stir for five minutes or so. Add salt and sugar. Add lime juice.
* Step 4
I think this one is versatile. You can use it to coat nuggets or fried chicken. You can make fried rice with it. Or you can use it as a dip.
* Step 5
Unfortunately, not all members of my family love it. My curious cat gagged after sniffing it.
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