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Fig sambal

Creation by Jeroen de Zeeuw, De Zeeuw restaurant, Haarlem, the Netherlands.

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Allergens and dietary requirements

  • Crustaceans
  • Sulphite
  • Soy
  • Pescetarian

Ingredients

10
chilli peppers
200
g
onion, diced
10
candle nuts
1
tbsp
galangal root
2
tbsp
trassi (shrimp paste)
2
stalks
lemongrass
200
ml
coconut milk
2
cloves
garlic
3
tsp
palm sugar (gula jawa)
5
large dried figs
100
ml
tamarind paste
2
fermented soya beans

Scale recipe

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