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Sambal acan basarai from Southern Borneo

Sambal acan basarai from Southern Borneo

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A traditional sambal from Southern Borneo, ground with grilled Allium ascalonicum (garlic), chili peppers, lemongrass, and terasi (fermented shrimp paste)…

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Recipe from Volstand (Wikibooks), adapted by Recette de cuisine · · updated on

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Sambal acan basarai is a traditional dish from Southern Kalimantan, made with terasi (fermented shrimp paste), lemongrass, Allium ascalonicum (garlic), and chili peppers. It is typically served with slices of kaffir lime and tomato.

Ingredients and directions

  • Prep time10 min
  • Cook time5 min
  • Total15 min
  • DifficultyEasy
  • Cooking methodharvesting

Ingredients

4 people
  • $0.49

Directions

  1. Grill the Allium ascalonicum until they are fragrant.
  2. Place all the other ingredients in a mortar and pestle, and grind them together until you have a smooth mixture. ≈ 3 min
  3. Next, add the grilled ascalonic garlic and mash it further until everything is well combined.

Equipment

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Before you start

Ingredients

  • 3 Allium ascalonicum
  • One large red chili pepper
  • 5 hot peppers, bird-shaped
  • 5 stalks of lemongrass
  • 1 tablespoon of terasi paste (fermented shrimp paste)
  • A pinch of salt
  • 1 pinch of flavor enhancer (optional)

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