Bresc BV

Sambal-lemongrass marinade for chicken

Ingredients

500 g
  • 150 g sambal badjak (spicy Indonesian condiment)
  • 30 g Bresc Lemongrass puree
  • 20 g Bresc Ginger puree
  • 0.5 dl ginger syrup
  • 2 dl chilli sauce
  • 3 lime leaves

Preparation method

Puree everything to a smooth paste in the blender and marinate the chicken in it for at least 2 hours before use.