I like fresh sambal more than cooked sambal, but since am still recovering, can’t be at the kitchen much, I make cooked sambal instead, so that my husband and I can still enjoy our meals with Indonesian sambal hehe
I don’t really use measurement when it comes to making sambal, which am sure many Indonesians can relate 🙂 Do adjust to your level, for spicier, add more chilies and use shallots instead.
1 box bird eye chilies
5 frozen garlic
1 large size onion
1 big size shallot (in Canada, I have never seen smaller size of shallots, like the ones sold in Indonesia, but a bigger size, and sometimes more longer/oval)
1/4 c hard shrimp paste (terasi), yep that much!
1/4 – 1/3 c peanut oil
2 large tomatoes
In a pan, cook everything til soften, then dump them into a blender, process until smooth, then dump them back into the pan
Cook on medium heat, by adding 1/4-1/2 c water, season with demerara style brown sugar, a little MSG, and a couple of kafir lime leaves. IF, only if, needed, add a little salt. The hard shrimp paste has salt already, and with the amount used, it should be enough of salt, but just in case you need more, then add salt 🙂 This would be good with chicken bouillon powder too btw, more tasty hahaha
Sambal
Ingredients
- 1 box bird eye chilies
- 5 frozen garlic
- 1 large size onion
- 1 big size shallot in Canada, I have never seen smaller size of shallots, like the ones sold in Indonesia, but a bigger size, and sometimes more longer/oval
- 1/4 c hard shrimp paste terasi, yep that much!
- 1/4 – 1/3 c peanut oil
- 2 large tomatoes
Instructions
- In a pan, cook everything til soften, then dump them into a blender, process until smooth, then dump them back into the pan
- Cook on medium heat, by adding 1/4-1/2 c water, season with demerara style brown sugar, a little MSG, and a couple of kafir lime leaves
