Recipe – Sweet and spicy Sambal Badjak

Recipe - Sweet and spicy Sambal BadjakRecipe - Sweet and spicy Sambal Badjak I love a little bit of spice to my food but with a 3 year old I can’t just spice up every dish. Sambal is a great way to add a little bit of spice to individual dishes. It’s an Indonesian sauce and widely available here in the Netherlands. It tastes great as a sauce with meat or use it to marinade for example chicken. Delicious! There are many different kinds of sambal but the store bought variants are by far not as tasty as homemade sambal. The homemade Sambal Badjak recipe that I’m sharing with you today has many layers of sweet, sour and  spicey. Store bought sambal here in the Netherlands mostly tastes sour and spicy. So if you want to try this delicious spicy sauce I really recommend making your own!

Ingredients for Sweet and spicy Sambal Badjak

  • 15 red peppers
  • 1 onion
  • 20 grams castor sugar
  • 8 cloves of garlic
  • 100 grams fresh ginger (find out how to grow your own here!)
  • 1/4 cup Ketjap Manis
  • 1/2 cup olive oil
  • 1 table spoon curry powder

Recipe - Sweet and spicy Sambal BadjakHow to make Sweet and spicy Sambal Badjak

1. Remove the green tops from the peppers and peel the ginger, the garlic and and onion. Put these ingredients in a food processor and pulse until everything is as small as rice grains and blended.

2. Put a little bit of oil in a frying pan and add the pepper mix. Bake for a few minutes before you add the ketjap, sugar and curry powder. Stir the sambal until blended and heat for another minute or two. Now you can put the sauce in a jar. Keep in the fridge with a little bit of oil on top for a longer shelf life.

Bon Appetit!


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  • Reply
    September 21, 2017 at 12:42 pm

    Love spicy foods too but yeah we got to consider other family member’s tolerance to spice as well. This recipe might just be perfect for that. Thanks for sharing!

    – Novie

  • Reply
    December 8, 2017 at 4:04 pm

    I love spicy. It can’t be too hot for me. But I understand that it’s not for everyone. Nice recipe!

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