Recipe & photos by Helen K.M. ManikSambal is a chili-based sauce that is usually used as a condiment. Sambals are popular in Indonesia and most of dish must have this.
Sambal is a Javanese origin loan-word (sambel) of Indonesian.[1]
In the Indonesian archipelago, there are as many 300 varieties of sambal.[2] The intensity ranges from mild to very hot. (source: wikipedia)
Typically made from a variety of chili pepper, it is sometimes a substitute for fresh chilis and can be extremely spicy for the uninitiated. Some ready-made sambals are available at exotic food markets or gourmet departments in supermarkets in many countries.
Ingredients:
100 grams fresh red chilies
1 cube shrimp paste
5 shallots
3 garlic
1 medium tomato
1/4 tsp sugar
salt to taste
lime juice to taste
2 kaffir lime leaves
1 stick lemon grass (take the white part inside)
4 tbsp oil
Direction:
In a mortal, paste the chilies, then shrimp paste, shallot, garlic and tomato until it turn to fine paste.
In a small wok, add oil, put kaffir lime leaves and lemon grass, stir fry the paste mixture. Add sugar, salt and lime juice. Cook until fragrant and dry. Ready to use.
Ingredients:
100 grams fresh red chilies
1 cube shrimp paste
5 shallots
3 garlic
1 medium tomato
1/4 tsp sugar
salt to taste
lime juice to taste
2 kaffir lime leaves
1 stick lemon grass (take the white part inside)
4 tbsp oil
Direction:
In a mortal, paste the chilies, then shrimp paste, shallot, garlic and tomato until it turn to fine paste.
In a small wok, add oil, put kaffir lime leaves and lemon grass, stir fry the paste mixture. Add sugar, salt and lime juice. Cook until fragrant and dry. Ready to use.
