SAMBAL SOURCE

Sambal is an Malaysia  chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.

Various recipes of sambals usually are served as hot and spicy condiments for dishes,such as lalab (raw vegetables), ikan bakar (grilled fish), ikan goreng (fried fish), ayam goreng (fried chicken), ayam penyet (smashed chicken), iga penyet (ribs) and various soto soup.

INGREDIENTS:

• 1 cup chopped serrano chiles, with seeds
•  2 tablespoons white sugar
•  2 tablespoons salt
•  1 tablespoon belacan shrimp paste
•  1 tomato, chopped
•  1/2 onion, chopped
•  1 bulb garlic, peeled and crushed
•  2 tablespoons fresh lime juice
•  2 tablespoons vegetable oil
•  2 lemongrass, bruised
•  2 fresh curry leaves
•  1 (1/2 inch) piece galangal, thinly sliced
•  2 tablespoons tamarind juice

 

DIRECTIONS

• Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth.
• Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, curry leaves, and galangal.
• Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes.
• Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.