On our recent adventures through Sumatra in Indonesia we spent some time trekking and searching for the primates of the Gunung Leuser National Park, will be sharing more about this adventure soon! One of the people who made our time here so outstanding was our chef, Ogan. Every day he would tantalise our taste buds with an array of Indonesian dishes, even though I have been to Indonesia a number of times I never have had a chance to sample such a selection of delicacies; banana shoot curry, aubergine and cassava leaf curry, spicy tofu, spiced fish, Indonesian cutlasi (mashed potato parcel stuffed with spiced mince meat) and many more delish dishes.
One thing remained constant thoughout and that was his incredibly more-ish Spicy Sambal, which he would make fresh before every feast! Sambal is a chilli sauce or paste typically made from a mixture of a variety of chilli peppers mixed with ingredients such as shrimp paste, garlic, ginger, shallots, scallions, palm sugar and lime juice. Sambal is an Indonesian word of Javanese origin (sambel), it is native to the cuisines of Indonesian but is also popular in Malayisia, Sri Lanka, Brunei and Singapore. We enjoyed it so much I had to get the recipe and with such a stunning setting I decided to capture Ogan in action!
The Recipe
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