Sambal Bakso Recipe (Sambal for Indonesian Meatballs Soup)

Sambal bakso is an important condiment to enjoy bakso and mie ayam jamur (chicken and mushroom noodle).

About 3 years ago, I bought a jar of sambal bakso “Megahsari” from Tante Grace in Vancouver. Most Indonesians who live in Western Canada know her and her workshop. She carries a wide selection of Indonesian products. When I did my visit to her workshop, I noticed that she has in stock some brands which Asian markets or online Asian stores don’t have. It means it’s only popular among the Indonesians who love cooking.

As I still had lots of bird eyes chilies (paddy chilies), I was thinking to use up all those chilies. Plus, making sambal bakso is pretty easy.

Sambal Bakso

Ingredients:
100 g red bird eyes chilies (red paddy chilies)
salt
1/4 tsp sugar
3 tbsp canesugar vinegar (Indonesian: cuka lahang)
bakso broth

Directions:
Steam the chilies until soften. Process steamed chilies, salt and sugar in a food processor. Mix vinegar and bakso broth. Taste the sambal. It should be very hot with slightly a tangy and salty taste. If you like more tangy and salty flavour, add more vinegar and salt to adjust your liking.

Tips:
1. Reboil the bakso broth before adding into chili mixture.

2. To have a longer shelf life, keep the sambal in a glass jar.  Make sure to sterilize the jar before using it in boiling water for 15 minutes or in a 225ºF oven for 10 minutes.

Tags:

About the Author

An Indonesian born who lives on the Prairie land of Canada. Indonesia Eats is a memoir of her homeland.