chevron_left Back
Home
chevron_right
Condiments & Seasonings
chevron_right
Koningsvogel Sambal Badjak

Koningsvogel chevron_right

Sambal Badjak, 750g

Koningsvogel Sambal Badjak

8, 30

Sambal Badjak, 750g

8, 30

750g

Koningsvogel Sambal Badjak

Koningsvogel Sambal Badjak

8, 30

750g

check In stock

close Out of stock

Sambal Badjak from Koningsvogel, a classic sambal often used as a cooking ingredient.

About this product

Koningsvogel Sambal Badjak is an Indonesian sambal that is considered a classic. It has a familiar yet distinctive flavour and is often used as a cooking ingredient.

Usage and preparation

Use the sambal as a base or flavouring in your cooking, for example in stir-fries and rice dishes.

Freshly ground chilli peppers 38% (chilli peppers, salt), ground onions, vegetable oil, salt, sugar, syrup, soft brown sugar, shallot purée (shallot 81.5%, water, salt 3%, acidity regulator E330, stabiliser E412, E415, antioxidant E300), <2% beef broth, flavour enhancer E621, garlic paste (garlic 65%, water, salt 7.5%, acidity regulator E330, stabiliser E412, E415), garlic powder, preservative E202, E211, E260, E224, celery

Contains: Celery

Nutritional value	per 100 g
Energy	1800 kJ
Fat	25.2 g
of which saturates	3.06 g
Carbohydrate	48.6 g
of which sugars	9.5 g
Protein	3.4 g
Salt	4.28 g

Other types

Others also bought

Every Lao Gan Ma, explained

From humble Chinese origins to a global taste sensation.

What is Vietnamese coffee?

The ultimate guide to Vietnamese coffee.

Every Lao Gan Ma, explained

From humble Chinese origins to a global taste sensation.

What are we eating today?

Donkere pan adobong manok met kippenpoten in sojasaus-azijnsaus, knoflook en laurier, met witte rijst.

Filipino cooking 101: how to cook Filipino food at home

mode_heat

Houten plank met grof gehakte lechon kawali, krokant zwoerd en een kommetje Mang Tomas.

Toyo, suka and patis: Filipino sauces and sawsawan explained

mode_heat

Potjes en schaaltjes tafelzuur, piccalilly, mango- en aardappelchutney, atjar en gele pepersaus met Madame Jeanette.

Pickle, chutney and pepper sauce: what’s on a Surinamese table?

mode_heat

Bord moksi meti met tjauw sieuw, sieuw joek en kip op rijst, naast tjauw min en kiem tjiem kip met shiitake.

Chinese-Surinamese cooking: moksi meti, tjauw min, Ve-Tsin and dried goods

mode_heat

Surinaamse tafel van bovenaf met pom, roti met kip, bami, saoto, dawet, tafelzuur, pepersaus en Madame Jeanette-pepers.

Surinamese cuisine 101: how to cook Surinamese food at home

mode_heat

Javaans-Surinaamse maaltijd met saoto, nasi met ei, petjel met pindasaus, ketjap, trassi en een glas dawet.

Javanese-Surinamese cuisine: ketjap, se-oen, bami, saoto and dawet

mode_heat

Stapel Surinaamse roti naast een kom dahl, kip masala met kousenband, masalapoeder, bara en phulauri.

Roti, masala and dahl: Hindustani-Surinamese cuisine

mode_heat

Pan met Indiase kipcurry in oranjerode saus, een lepel currypasta op de rand en potjes pasta en garam masala ernaast.

Indian curries from jars and packets: curry paste, mixes and ready-made meals

mode_heat

Open stalen masala dabba met kurkuma, chilipoeder, komijnzaad, korianderzaad, mosterdzaad en kardemom, naast een pannetje met ghee en komijnzaad.

Indian spices 101: whole or ground, tadka and garam masala

mode_heat

Stapel knapperige papad met kommetjes mango pickle, limoen-pickle, mango chutney, tamarinde-dadelchutney, muntchutney en raita.

Pickles, chutney and papad: frying achar, mango chutney and papad

mode_heat