What is one thing that unites Indonesia’s diverse cuisines? Sambal. Have you ever wondered how many types there are? Researchers from Gadjah Mada University recently listed 322 different recipes. Fanning the flames of the Ubud Food Festival’s love of all things spicy, this is our weekly #UFF19 Sambal Series featuring our favorite types of sambal from across the archipelago. For our final in the series, we head home to Bali for sambal bongkot.
Bongkot (known as kecombrang, honje, or various other names outside Bali) is torch ginger, and various parts of the plant are used in dishes across Southeast Asia. It makes a tantalizing addition to sambal as it has a very distinctive flavor. More subtle and earthier than regular ginger, it has a wonderful aroma. Are you tempted? Try making it at home with our recipe below.
Ingredients
4 bongkot flowers, finely sliced
10 shallot cloves, finely sliced
15 red bird’s eye chilies, sliced
1 teaspoon of terasi
1 teaspoon of salt
1/2 teaspoon of sugar
1 kaffir lime
Cooking oil
Method
In a mortar and pestle, grind all ingredients until smooth. Saute the sambal, and add the juice of the kaffir lime.
