Sambal is an important ingredient in traditional Balinese cooking. The base ingredients of sambal are chilli, ginger, salt, garlic, onion and sometimes tomato and/or lime juice.
At Ketut’s Hideaway, Ibu Kadek prepares two different types of sambal: one for Telur Goreng and one for Lawar.
The main difference between the two sambals is the use of tomato. Tomato is used for telur goreng but not in the sambal for lawar.
Telur Goreng is a dish, in which fresh local eggs are first boiled, then their shells are removed before being fried whole. The eggs are cut in half after frying and sambal placed on top of each half.
Lawar is a dish, which uses fresh long green beans and fresh shredded young coconut. Ibu Kadek first cooks the beans, which are then mixed with the shredded coconut and sambal.