Sambal Bawang
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A spicy Indonesian condiment made with Thai chili and shallots, perfect for enhancing the flavor of simple dishes like rice or tofu.
00:45:00 total
Serves 8
medium
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Ingredients
- shallot - 100 g (finely chopped)
- red Thai chili - 150 g (briefly chopped in a food chopper)
- oil - 200 ml (for sautéing and extending shelf life)
- kaffir lime leaf - 3 pc (optional for added aroma)
- water - 50 ml (helps to bring the flavors together)
- MSG - 1/2 tsp (enhances umami flavor)
- salt - 1 tsp
- mushroom bouillon - 1 tsp (for a savory depth)
- sugar - 1 tsp (just a bit to balance the flavors)
Instructions
- Prepare the Ingredients: Chop red Thai chili briefly in a food chopper and set aside. Then, chop shallots until smooth.
- Sauté the Mixture: Heat oil and add shallots, chili, and kaffir lime leaf. Sauté over medium-high heat until fragrant, then add salt, mushroom bouillon, MSG, sugar, and water. Lower the heat and cook until slightly reduced.
- Storage: Store the Sambal Bawang in a sterilized glass jar. It lasts about 7 days at room temperature or can be refrigerated for up to 1 month or frozen for up to 3 months.
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