Sambal goreng peteh

Romige sambal met petebonen

Indostok, p. 165

Ingredients

  • 8 rode lombokpepers, grof gehakt
  • 1 flinke sjalot, gesnipperd
  • 3 knoflooktenen, gepeld
  • 1 theel. terasi
  • ¼ theel. zout
  • 2 eetl. zonnebloemolie
  • 4 cm laos, in plakjes
  • 2 serehstengels, het witte gedeelte
  • 1 theel. tamarindewater (zie pag. 29)
  • 150 ml kokosmelk
  • 40 g petebonen

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