1 hour ago, KennethT said:Did they mention how common it was for people to use the raw paste as a condiment by itself? I think I've seen something like it as a condiment to soto ayam (chicken soup) - I strongly remember a nuclear hot orange ground chilli in Jogjakarta. I didn't think about it at the time (it was one of our first trips to Indonesia) but I couldn't tell you if it was just chillies and salt or if there were other ingredients. It definitely wasn't fried, but I wouldn't know if the chillies had been blanched prior to grinding. I'm curious as to how popular it is when compared with other sambal. Is it mainly used at home because it's not a lot of work like other sambals can be?
Not in any detail - just that it is used that way. I got the impression it's used more at home. yes.
I'd ask but they are on a plane heading back to Jakarta right now.
