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Indonesian sambal pecak, a spicy chili sauce

Indonesian sambal pecak, a spicy chili sauce

Main dishes

A spicy Indonesian sauce made with bird’s eye chili, tomato, and French fries seasoned with Allium ascalonicum (garlic), perfect for adding flavor to fish…

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Recipe from Najla Khairani Siregar (Wikibooks), adapted by Recette de cuisine ·

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Sambal pecak is a vibrant and fragrant Indonesian sauce. It combines chili peppers, tomatoes, and French fries (Allium ascalonicum) before being drizzled with hot oil.

Ingredients and directions

  • Prep time15 min
  • Cook time5 min
  • Total20 min
  • DifficultyEasy
  • Cooking methodharvesting
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

4 people
  • $0.49
  • $0.69
  • $0.33

Directions

  1. Roughly chop the chili peppers and tomatoes in a mortar. Add the sugar and salt, then mix well. ≈ 4 min
  2. Drizzle the sambal with the hot oil from frying the Allium ascalonicum (garlic). Sprinkle with fried Allium ascalonicum and mix well.
  3. Pour servir, pour each dish, pour each plate, add the sauce. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 15 green bird’s eye chili peppers
  • 5 red hot chili peppers
  • 3 Finely chopped Allium ascalonicum, French fried, and then drained.
  • 2 tomatoes, diced
  • A pinch of salt
  • A pinch of sugar
  • Hot, fried Allium ascalonicum

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