For our New Year's Eve Rijsttafel, I made three different condiments to go along with the dishes - Serundeng, Sambal Kacang, and Sambal Oelek.
Serundeng
This is a simplified version of the crispy, aromatic condiment that is made up of dried coconut and crushed peanuts.
1/4 cup desiccated coconut, unsweetened
1 teaspoon dried minced onion flakes
1 teaspoon dried minced garlic flakes
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon ground ginger
pinch of salt
1/4 cup peanuts, pulverized with a mortar and pestle
Toast everything together in a dry skillet until aromatic. Let cool and store in an airtight container until ready to use.
Sambal Kacang
This is a quick and easy chili-peanut sauce that is perfect with chicken satay. You can even spoon leftovers into soba noodles for an easy, savory dish.
1/2 cup peanut butter (I usually like crunchy, but I only had creamy)
2 cloves garlic, peeled and pressed
1 teaspoon hot sauce
1 teaspoon freshly squeezed lime juice
1/2 teaspoon fish sauce
hot water as needed
Place all of the ingredients in a blender or food processor. Adjust the seasoning and add more water if the sauce is too thick.
Sambal Oelek
'Sambal' is an Indonesian word referring to a sauce made primarily with chile peppers. 'Oelek' (also olek or ulek) is a mortar and pestle. So, Sambal Oelek is an Indonesian chili sauce ground with a mortar and pestle. I actually cheated and put mine in the food processor.
1 /2 pound red chile peppers, destemmed (Thai is traditional, but red jalapenos, serranos and cayenne peppers can be used)
1 Tablespoon rice vinegar
1-1/2 teaspoons salt
2 garlic cloves
1/2 teaspoon freshly squeezed lime juice
Add all of the ingredients to a food processor or other grinder. Pulse or process until a paste forms. You can strain out some of the excess liquid if you'd prefer it thicker. Spoon into a jar and cover. Refrigerate until ready to use.