How to Make Sambal Oelek, Ketjap Manis, and Sambal Badjak

No video

How to Make Sambal Oelek, Ketjap Manis, and Sambal Badjak

Рет қаралды 18,207

Күн бұрын

In a lot of my Indonesian recipes, I use Sambal Oelek, and Ketjap Manis. I can easily find them near where we live, but not everyone is that lucky. Many of our viewers have reached out, to let them know how to make these key ingredients themselves. I am also making the sambal I typically have at the table: Sambal Badjak.
First, I start by making Sambal Oelek, one of the base sambals that is very easy to make, and often is the start of many other sambal varieties.
Recipe: www.toineskitc...
Next, I'm making Ketjap Manis, the Indonesian sweet soy sauce. Its flavor is more complex than just soy sauce with sugar, as it has flavorful aromatics added.
Recipe: www.toineskitc...
Lastly, I make the sambal I put on the table, rather than cook with, Sambal Badjak (Pirate's Sambal). It has many ingredients and is cooked, then jarred, so it can keep for a long time.
Recipe: www.toineskitc...
=== SHARE IT ===
If you make this recipe, please post a photo of it on Instagram with the hashtag: #ToinesKitchen and I will share them on my Instagram story, and on my website.
=== NEWSLETTER ===
Sign up for my newsletter, to get new recipes. In the future, we will be sending out sneak peeks, and exciting announcements about merch: www.subscribep...
=== MY VIDEO GEAR ===
Camera: Canon EOS 5D Mk IV: adorama.rfvk.n...
Lens: Canon EF 24-70mm f/2.8: adorama.rfvk.net/9WO3OW
Light: Godox SL-150W II: adorama.rfvk.n...
Softbox: Godox Softbox: adorama.rfvk.n...
Secondary Camera: GoPro Hero 10: adorama.rfvk.n...
===CHAPTERS===
00:00 - Introduction
01:04 - Sambal Oelek Ingredients
01:16 - Making Sambal Oelek
04:28 - Ketjap Manis Ingredients
05:03 - Making Ketjap Manis
07:04 - Jarring Sambal Oelek
07:23 - Bottling Ketjap Manis
08:24 - Sambal Badjak Ingredients
09:02 - Making Sambal Badjak
13:12 - Jarring Sambal Badjak
13:49 - Tasting…Eet Smakelijk!
===MY SITES===
Website: www.toineskitc...
Instagram: / toineskitchen
Facebook: / toineskitchen
===NOTICES===
Toine's Kitchen is made, produced, and managed by Nederlicious Media, LLC
DISCLAIMER: Links included in this description may be affiliate links, and I may receive a small commission for each sale, at no additional cost to you. Thank you so much for your continued support.
Royalty-Free Music by www.bensound.c...

Пікірлер: 48

@suwatipawira9922 2 жыл бұрын

Yes, you should cook the sambal bajak longer. The color will turn into dark red when you cook it longer, it will be tastier and lasted longer even outside the fridge

@oregonpatriot1570 Жыл бұрын

THANK YOU! Finding Sambal Oelek these days is hard. I'm told it's because of a pepper shortage (but I have no problem finding them). There's a lot of recipes on YT, but they all call for tomatoes, garlic and onion. As you know, there's no mention of these items on the jar's ingredient list. _Also? Thanks for using _*_grams_*_ in the written recipe page._ 😉 *UPDATE:* I just made a batch using those little red Asian frozen peppers (not the Thai peppers) and it was way too hot. Because the label ingredients show acetic acid (white vinegar) I added some of that. It was still far too hot, so I added a couple long red (sweet) peppers from my garden. Now the whole thing was a bit runny, and then I noticed they also use Xanthan gum, so I added a pinch of that. It looked perfect, and was about the same heat level as the commercial stuff. I tried them side by side. Mine isn't _quite_ the same, but it's so close, I don't think anybody would notice if they didn't have the commercial stuff right there to compare it to. Thanks again!

@ToinesKitchen Жыл бұрын

Thank you for the comment. The commercial version has vinegar for preservative and Xanthan gum for "consistency," but I have found that it doesn't need that for fresh versions typically. That said, the kind of pepper you use has a big impact on the flavor and "hotness" of the final product!

@herdin56 2 жыл бұрын

sambal badjak, ketjap manis, rice and egg are a perfect combo for egg fried rice ... you should try.

@angellina1461 Жыл бұрын

As Indonesian I never make ketjap manis, because it’s easy just to buy it in the bottle from grocery stores 🤪 but it’s worth to try. Dankjewel voor lekker recept

@barbarapijpstra3931 2 жыл бұрын

Dank je wel Toine, te gek deze recepten! Ik was altijd dol op de Koningsvogel sambal badjak, heerlijk. Dacht dat badjak moeilijk was te maken was. Ik woon sinds 6jr in de US en vind het best moeilijk om Indonesische ingrediënten te vinden. Asian stores zijn hier meestal Korean or Vietnamese georiënteerd. Oh wat mis ik de Toko soms!!

@ToinesKitchen 2 жыл бұрын

Je moet de badjak wat langer koken dan in de video, tot het donkerder is.

@benjiiano4077 2 жыл бұрын

These are the authentic recipes I learned from my Dutch mom for these products: How to make Sambal Oelek: Grab the jar of Conimex Sambal Oelek take a scoop. How to make Sambal Badjak: Grab the jar of Conimex Sambal Badjak take a scoop. How to make Sambal Manis: Grab the jar of Conimex Sambal Manis take a scoop. How to make Ketjap Manis: Grab the bottle of Vanka-Kawat Ketjap manis and poor some out.

@ToinesKitchen 2 жыл бұрын

ROFL! When you move away from The Netherlands, that isn't always possible, unfortunately.

@ray7419 Жыл бұрын

Delicious looking sauces. I love sambal. 👍

@firdabadrie7903 Жыл бұрын

Really appreciate what you've done,.. I myself just find out how to make Kecap Manis,.. I wish I knew earlier when was living in US, back days in 80-90s we can't find Kecap manis in Asian grocery store. As for Sambal Bajak,.. it comes from "bajak - to plow" which as story passing, this sambal is made for the peasant whom working - plowing the land- in rice field. Raw sambal certainly will go rut as in Indonesia the weather are so hot and humid, that's why to preserve longer need to be fried in advance and cook till the oil appear on the top,.. yummy.. in every region in Java, East, Center and West, They have own version but mostly the same process,..

@axlmaya888 2 жыл бұрын

Nice video. To make sambal, I usually fried the ingredients in oil and then put it into blender together with amount of oil. Then I fridge it for future use anytime.

@ToinesKitchen 2 жыл бұрын

Thanks… there are so many different variants.

@TheMvGeel 2 жыл бұрын

Dankjewel, Toine! Ik heb sambal oelek nog nooit op ‘n pinda kaas boterham geprobeerd! Maar ik ga dat zeker doen!

@ToinesKitchen 2 жыл бұрын

Ik vind het heerlijk… niet teveel, natuurlijk.

@Tjippie2000 2 жыл бұрын

En probeer het ook eens op een tosti ham/kaas. Zelf vind ik dan de badjak lekkerder.

@mversantvoort 2 жыл бұрын

Finally found a recipe video for sambal oelek, thanks a lot! How long can you keep in the fridge?

@chasinghorizon 2 жыл бұрын

Hot and spicy = awesome eats. I make a sauce similar to Ketjap Manis on chicken wings, scrumptious. Need to try this variation.

@ToinesKitchen 2 жыл бұрын

The sambal oelek is hotter than the badjak, but the badjak has a more complex flavor. When I make chicken satay, I use ketjap manis in the marinade!

@miekezevenhuizen7387 4 ай бұрын

Leuk dat oranje t-shirt! Leuk recepten!

@lbergen001 8 ай бұрын

Mijn favoriete bijgerecht is zelfgemaakte seroendeng. Maar die jij gemaakt heat zijn ook heel lekker .👍👍

@camronlockeby6006 Жыл бұрын

I had ketjap with fresh shallot and chilis added while I was in Bali and immediately wanted the recipe. Thanks for showing all three!

@hollish196 Жыл бұрын

Thank you for this video! These are something that I need to continue my journey into Asian food. Great to know how to make these important elements of cooking.

@larryydens3050 11 ай бұрын

I too like sambal and peanut butter on a sandwich. My brothers and I called them PBS sandwiches. I shared them with my british roommates one time (!) and they too called them PBS sandwiches… Peanut Butter and hot Sh!+ !!

@ToinesKitchen 3 ай бұрын

That's awesome... I'm glad I'm not the only one who does that.

@artur.osypenko Жыл бұрын

I was looking for a year for a sauce called "adjika". It is a Georgian sauce from chili peppers and some local herbs. I saw Sambal Badjak in a supermarket a couple of times but thought it was something different. Well, it is different. But it is even more unique and exquisite! Thanks for sharing the recipe. I can't wait to try it

@mochimochii2054 4 ай бұрын

You must try,,beef rendang,matah Chilli and dabu dabu Chilli,grilled chicken Padang, chicken soto from Indonesia

@kebman 2 жыл бұрын

NICE! Thank you! I really wonrdered about this. Do you have a video on how to make ein lekker Hutspot met Klapstuk???

@fionaaadavid2272 2 жыл бұрын

Must try this 🤤🤤🤤

@mochimochii2054 4 ай бұрын

You must fry red onion,cabage, shrimp paste from Indonesia you ulek with brown sugar, chicken powder and salt . Sambal kecap cabage,red onion thinly sliced, salt and chicken powder

@mochimochii2054 4 ай бұрын

Im from Indonesia

@davidcorner4507 3 ай бұрын

Hey Toine, Thanks for the wonderful shares :) Curious, how long to rest the sambal oelek before putting it in a jar?

@YasminFlower88 5 ай бұрын

De sambal badjak ziet er niet echt gebakken uit. Ik heb mijn eigen gebakken sambal recept, en juist het lang genoeg laten bakken geeft de heerlijke smaak. Ook gebruik ik héél veel olie, zodat ik die gekruide olie ook voor bakken kan gebruiken.

@JayJayNay 4 ай бұрын

Ketjap manis van Zwarte Kip? Lekker langzaam. Lol. 🤣

@justsnappy 6 ай бұрын

Lekker! Subscribed! Bedankt!

@blackscorpion65 3 ай бұрын

I've made your ketjap manis several times now, but could you give me an idea of the weight when you say "a slice of Ginger", that way I've got an idea weather I'm adding enough or too much 😉 The taste still has turned out great though 🎉

@ToinesKitchen 3 ай бұрын

I will weigh it next time I make it. But if you like how it tastes, I’d say you used exactly the right amount.

@blackscorpion65 3 ай бұрын

@@ToinesKitchen That's true, when it comes to spices not specifically measured in grams, it's always a sort of freestyling 😊 Up till now things still turned out great, we don't have ketjap Manis here in Spain so being able to make this myself saves me a lot from ordering it from The Netherlands 😁 Thank you for all the great recipes, I really enjoy them 👍

@classesanytime 10 ай бұрын

You don't use anise in ketjap manis, it's used in taré sauce, which is in flavor close to ketjap manis (besides the anise of course)!

@Biloxiblues77 2 жыл бұрын

I am a total addict to sambal brandal. Any chance on a recipe? Please???

@ijsbrandvreugdenhil4652 Жыл бұрын

It is not a morter but an Ulekan, hence sambal oelek (ulek)

@TheMvGeel 2 жыл бұрын

We hebben ‘n Asian winkel in Salisbury, maar ben daar nog nooit binnen geweest. Denk je, dat ik daar al de ingrediënten van jouw sambal badjak kan vinden?

@ToinesKitchen 2 жыл бұрын

Ja, ik zou denken van wel. De Galangal is of vers (bij de gember in de buurt), of in de vriezer.