SAMBAL
(SWEET CHILLI PASTE)
Recipe since 1920’s
FYI: Sambal can be used in the same many ways as Sambal Belacan as sauce condiment preferably eating with Nasi Lemak, Ikan Panggang (Barbequed Fishes), Crackers or as a base ingredients to Nasi Goreng (Fried Rice) or Mee Goreng (Fried noodle), Prata, Roti or Murtabak Boyan, Pasta Sambal, French Loaf & finally add to your favourite fried vegetables.
INGREDIENTS:
-1/2 large onion-slice
- ½ cup tamarind juice (from ½ tbsp tamarind paste with ½ cup water)
-2 tbsps sugar or palm sugar
-Salt to taste
*Ingredients to be pounded or blended together:
-5 shallots
-1 large onion
-1 clove of garlic
-1 candle nut
-1 tsp belacan (dried shrimp paste-for vegetarian may choose to omit)
-10 dried chillies-soaked with hot water
Prepare Sambal (Sweet chilli paste):
-Heat 2 tbsps of oil in a wok, fry sliced onions until translucent
-Add & fry paste until aromatic
-Add tamarind juice, salt & sugar
(Optional: Add soaked dried anchovies or soaked dried prawns)
-Cook till paste thickens and oil simmer to the top.
-Remove from heat
Serving:
-Serve Sambal as sauce condiment or base to your favorite fried dishes.
Wish you the best of good luck for trying DIY cooking………….
