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Fermented sambal
- Difficulty
Easy
By Eleanor Ford
Published 2019
Locavore has been named Indonesia’s top restaurant for its creativity with local produce. One simple yet sensational morsel is their fermented chilli sambal, which they serve on a cassava crisp with a lemon basil leaf. Head chef Eelke Plasmeijer generously shared the recipe with me.
Ingredients
250 g 9 oz 85 g 3
Method
Mix everything together and transfer to a sterilised jar. Close with a lid. Let sit at room temperature for 4-5 days, depending on how funky you’d like it to be. Store in the fridge.
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