1 Tbs. lime juice Instructions
Heat oil over medium heat and sauté the first five ingredients for approximately 2-3 minutes. With a mortar and a pestle, grind the sautéd ingredients along with the rest of the ingredients.
Note: Keeps up to 1 week or longer if refrigerated 
Peanut Sauce
(Sambal Kacang)
Ingredients
- 3 cups deep-fried peanuts
- 4 cloves garlic, peeled and bruised
- 12 bird's eye chilies, sliced
- 3 inches kencur (like galangal), peeled and choped
- 3 kaffir lime leaves
- ½ cup sweet soy sauce
- 2 tsp. salt
- 6 cups water
- 1 Tbs. lime juice
Instructions
Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine. Put all ingredients in a pan except the lime juice.
Simmer over very low heat for approximately 1 hour, stirring to prevent sticking.
Stir in lime juice just before use.
Note: Peanut sauce is used for variety of Indonesian Meat Dishes, such as Mixed Vegetables with Peanut Sauce (Gado-Gado), Fresh Salad with Peanut Sauce (Keredok), Chicken Satay (Sate Ayam), etc.
Shallot Chili Sauce
(Sambal Bawang)
Ingredients
- 20 shallots, peeled and sliced
- 12 red chilies, seeded and sliced (be cautious!)
- 8 cloves garlic, peeled and sliced
- 1 tsp. salt
- 1 Tbs. dried shrimp paste (terasi), toasted
- 1 Tbs. lime juice
- 1 cup oil
Directions
Heat oil over medium high heat. Sauté all ingredients except for the lime juice for approximately 2-3 minutes.
Cool, then add the lime juice.
Note: Keeps up to 1 week or longer if refrigerated.
Soto Chili Sauce
(Sambal Soto)
Ingredients
- 6 red chilies, boiled
- 10 bird's eye chilies, boiled
- 1 clove garlic, fried
- 3 candlenuts, fried
- salt to taste
- a pinch of sugar
- lime juice
Directions
Grind/pound the red chilies, bird's eye chilies, garlic and candlenuts together until it forms a paste. Add the salt and sugar. Last, add 3 Tbs. water aand limejuice to taste. Serve
Note: Keeps up to 1 week or longer if refrigerated.
Sweet Chili Sauce
(Sambal Kecap)
Ingredients
- 5 red chilies, sliced
- 4 small shallots, peeled and sliced
- 4 Tbs. sweet soy sauce
- 1 tsp. lime juice
Directions
Mix all ingredients well and ready to serve...easy, huh? Sweet Soy Sauce
(Kecap Manis)
This particular sauce is one of the most important ingredients used in Indonesian recipes. Below is the homemade recipe for this sweet soy sauce; however, this sauce in widely available in most Asian Food stores in the US. My recommendation is to look for sweet soy sauce that has the following brand: Kecap Cap Bango or Kecap Manis ABC. Ingredients
- 2½ cups sugar
- 2¾ cups Chinese dark soy sauce
- 3 cloves garlic, cracked
- ½ tsp. star anise pods
- 2 salam (Indian Bay) leaves
- 2 pieces laos (galanggal)
- ½ cup water
Directions
Carmelize the sugar in a saucepan over low heat, stirring frequently. When the sugar has melted, add the soy sauce and all the other ingredients. Bring to a boil, and stir until the sugar has dissolved completely. Cook over low heat for 10 minutes.
All this somewhat-thickened syrup to cool. Before pouring it into one or more bottles, you have the choice of straining the sauce or not. Sweet soy sauce could last for several months if refrigerated.
Makes approximately 2-3 cups.
Sambal Oelek
Ingredients
- 1 Dozen red chillies
- 1/2 t Shrimp paste
- 1/2 t Salt
- 1 T Tamarind juice
Directions
Pound chillies, shrimp paste and salt together in a mortar. Stir in tamarind juice.
Alternatively, blend all ingredients in a blender.
** This mixture is an ingredient used in most Indonesian dishes. It can be kept in the refrigerator for several weeks.
Aubergine Sauce
(Sambal Terong)
Yield: 6 servings Ingredients
- 2 sm Aubergines
- 1 lg Spanish onion
- 4 Cloves garlic
- 1 tb Vegetable oil
- 2 ts Chilli powder
- 1 sl Terasi
- 1 ts Brown sugar
- 2 lg Tomatoes
Directions
Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry. Cut up the tomatoes and remove the seeds. Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the sugar and the chilli powder. Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. Taste, and add salt if necessary. Then put the mixture into a pudding basin and steam it for 20 minutes.
If you want this relish to be really hot--spicy hot--then take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming.
This is a relish which can be used hot or cold.
Sambal Dabo Lilang
Ingredients
- 1 md Onion, cut into -thin strips
- 1 sm Tomato (ripe), -cut into small cubes
- 1 t Basil (fresh), -chopped fine
- 1 Lime rind, chopped -into tiny pieces
- 1/4 c Lime juice (fresh)
- 1 sm Hot red chili (fresh), -stemmed, seeded, cut -into thin strips
- 1 sm Hot green chili (fresh), -stemmed, seeded, cut -into thin strips
Directions
Mix all of the ingredients together in a bowl. Let it sit for several hours, stirring occasionally. 
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