Sambal Bawang Kecap (Chili & Shallot Relish)

5.0 from 4 reviews

Author: Anita Jacobson

Courses: Sauce

Cuisines: Indonesian

Diets: Vegan

Ingredients: Vegetables

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Serves: 1/3 cup

Ingredients

• 4 tablespoon oil
• 125 gram (~ 4.5 oz) shallot, peeled and thinly sliced
• 1 Indonesian bay leaf (Indonesian: daun salam)
• 1 cm (~ 1/2 inch) ginger, peeled and bruised
• 10-20 Thai bird eye chilies, seeded and roughly sliced
• 1 1/2 tablespoon Indonesian sweet soy sauce (Indonesian: kecap manis)
• 1/2 teaspoon salt
• 1/2 cup water

Instructions

1. In a small frying pan, heat oil over medium high heat, then sauté shallot, Indonesian bay leaf, and ginger until fragrant and shallot is translucent.
2. Add in the Thai bird eye chilies, mix well and cook for 30 seconds.
3. Add in Indonesian sweet soy sauce, salt, and water. Mix well and bring to a boil. Reduce heat to a simmer and cook until all the water has evaporated and the relish is thick.
4. Turn off heat, serve as relish or side dish to sunny side ups, pan fried tofu/tempeh (or other protein for omnivores).