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Spicy green chili sauce

Besengek with green chilies

Main dishes

A Javanese specialty: large, green chili peppers simmered in a paste of shallots, garlic, turmeric, and bancoul walnuts, with galangal, combava, and kecap…

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Recipe from Hayati Mayang Arum, Raflinoer32, adapted by Recette de cuisine · · updated on

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Besengek is a traditional dish from Western Java, prepared by stir-frying. It is made with large green chili peppers and is typically served during family gatherings or celebrations.

Ingredients and directions

  • Prep time30 min
  • Cook time25 min
  • Total55 min
  • DifficultyMedium
  • Cooking methodnibbling
  • Vegetarian
  • Vegan

Ingredients

4 people

Spice paste

  • $1.32
  • $0.36
  • $0.13

For cooking

  • $0.08
  • $0.08
  • $0.00

Directions

  1. Wash the large green chili peppers and cut them in half lengthwise. Set aside. ≈ 2 min
  2. Combine the shallots, garlic, bird’s eye chilies, turmeric, and ground walnuts with the oil until you have a smooth paste. ≈ 4 min
  3. Heat a wok and cook the dough until it is browned and fragrant.
  4. Add the ginger, bay leaves, and bruised kombava leaves, and stir until the mixture thickens slightly.
  5. Add the large green chili peppers and the smaller “gendot” chili peppers, then pour in the water. ≈ 3 min
  6. Add the powdered bouillon, salt, palm sugar, and kecap manis, and mix well. Continue to cook until the sauce thickens and reduces.
  7. Taste, adjust the seasoning, and serve with rice. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 10 large, mild green chili peppers
  • 3 small, round hot peppers
  • 8 shallots
  • 4 cloves of garlic
  • 5 green chili birds
  • 1 cm of fresh turmeric
  • 3 walnuts (either from the Bancoul or macadamia tree)
  • 2 tablespoons of oil
  • 3 Indonesian bay leaves (daun salam)
  • 3 leaves of combava
  • 4 cm of ginger, sliced
  • 2 tablespoons of salt
  • 1 tablespoon of mushroom powder
  • 1 teaspoon of palm sugar
  • 2 tablespoons of kecap manis (sweet soy sauce)
  • 1 liter of water

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