Sambal Kecap
Sweet and simple, and hot!.
A little dab of this gooey-black madness goes miles towards enlivening an ordinary mead. Often served with sate daging.
2 shallots
12 bird peppers
1/2 cup sweet soy sauce
1 Tbs. lime juice
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Sambal Badjak
10 red chilies
10 bird's eye chilies
5 harbanero
1/2 tsp salt
2 medium tomatoes, cut up
1 TB shrimp paste
2 TB tamarind
3 TB palm sugar
1/2 cup oil
1 salam leaves
1 lemon grass, bruised and knotted
1 pieces dried galangal
Place all the ingredients in the food processor and make it into a paste. Heat the oil in a wok over medium heat. Pour the paste into the wok and cook until bubbly. When you see the bubble, turn the heat down and add the rest of the ingredients. Cook for about 1 hour.
Get 2 or 3 small canning jar ready. Follow the instructions and fill the jar with the sambal.
