I also have a recipe of Kencur sambal. Don’t get confused every time I write sambal. Sambal is a popular Indonesian condiment that refers to chili paste, it’s thicker and richer in taste than Mexican salsa. Please read about sambal at wikipedia to know more and variety of sambal in Indonesia.
modified from Tabloid Nova
7 red chillies
7 bird’s eye chillies
5 candlenuts, toasted, sangrai
3 tbsp oil minyak goreng
3 shallots, chopped
7 cm fresh kencur, minced
1 1/2 tsp tamarind, dissolved in 45 ml water
1 tsp salt
2 tsp sugar
1 tsp roasted dried shrimp paste (Indonesian: terasi)
4 kaffir lime leaves, fold the kaffir lime leaves in half along their spines and cut off and discard the spine
1. Grind red chillies, bird’s eye chillies, and candlenuts. In a skillet, add oil and heat up at medium-high. Stir fry chillies mixture, shallots and kencur until fragrant.
2. Add tamarind mixture, salt, sugar, terasi and kaffir lime leaves; reduce the heat to low and stir occasionally until done.
3. Serve this sambal with fried tempe, fried tofu, cooked (blached, steamed or boiled) vegetables and warmed cooked rice.