Sambal Bihun Lombok

(386 votes)
Total Time Icon
Total time: 20 min
Preparation Time Icon
Prep time: 10 min
Cooking Time Icon
Cook time: 10 min
Yield Icon
Enough for 1 person

🍓 Ingredients

4 small Chili peppers red or green fresh or frozen
4 medium-sized Tomatoes fully ripe
2 Hot peppers red long mild
1 teaspoon Salt or chicken broth (bouillon)
3 small Garlic cloves fresh
4 small Onions red
2 Limes ripe
1 tablespoon Soy sauce salty
1 tablespoon Soy sauce sweet
1 teaspoon Sugar
1 level teaspoons Glutamate high-purity (Aji-No-Moto)
1 grams Shrimp paste (Terasi Udang)
as you like Sesame white
1 tablespoon Peanut oil
1 piece Lime not squeezed
as you like Dill fresh
as you like Flowers and leaves
1 piece Tomato fully ripe

🍽 Instructions

Wash the tomatoes, remove the stems, skin, quarter lengthwise, remove the seeds and cut the quarters in half lengthwise and crosswise. Wash the fresh red peppers, remove the stems, cut diagonally into pieces about 6 mm wide, leaving the seeds. Select the chilies and process with or without the seeds, as needed. Wash the chilies, cut crosswise into thin rings and discard the stems.

Cap the onionettes and garlic cloves at both ends, peel and coarsely chop. For the fresh lime juice, wash the two limes thoroughly. Since the middle part contains bitter substances that are squeezed free when squeezing with an ordinary citrus squeezer, it is better to proceed as follows: Cut off a piece lengthwise approximately 6 mm to the right and left of the stem base. Core the sections and squeeze by hand. Discard the empty sections and the middle parts.

Grind all ingredients in a mortar, but do not homogenize, i.e.

pieces must still be visible and recognizable. Pour the finished sambal into a serving bowl, garnish and serve with mild glass noodle dishes.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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