Sambal Kecap
This Indonesian sauce or sambal can be served as a dip for satays instead of the usual peanut sauce, particularly with beef and chicken, and it is also very good with pieces of deep-fried chicken.
Ingredients
- 1 fresh red chilli, seeded and finely chopped
- 2 garlic cloves, crushed
- 60ml / 4 tbsp dark soy sauce
- 20ml / 4 tsp lemon juice or 15ml / 1 tbsp tamarind juice
- 30ml / 2 tbsp hot water
- 30mI / 2 tbsp deep-fried onion slices (optional)
Preparation
- Place the chopped chilli, crushed garlic, soy sauce, and lemon juice or tamarind juice in a small bowl with the hot water and mix together well.
- Stir in the deep-fried onion slices, if using, and leave the sambal to stand at room temperature for about 30 minutes before serving.
Makes about 150ml / ¼ pint / ⅔ cup.