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.
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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