Traditional Sundanese Sambal Goang
Ingredients
- 100g curly red chili
- 50g large red chili
- 5 cloves garlic
- 3 pieces kencur
- Salt to taste
- 4 tablespoons cooking oil
- 1/2 lime
Preparation
Coarsely pound the chili, garlic, and kencur. Add salt to taste.
Heat oil in a pan. When the oil starts to smoke, pour the hot oil over the sambal. Stir well. Add lime juice. Serve immediately.
Tips
Store in an airtight container in the refrigerator for up to 3 days.
