Sambal Badjak

Heat the sunflower oil for 150-200 ml of sambal bath and fry the onions. Fry the garlic for 1 minute.

Add the trassi and 5-6 finely chopped red peppers and fry for 30 minutes at a low setting. Add the ginger, sugar, vinegar and 4 tablespoons of water and boil for 15 minutes at a low setting.

Allow the sambal bathrobe to cool completely. Store in a clean, sealed container in the refrigerator for up to 2 months.