Need a quick sambal to go with Rice? Try this super quick recipe with taught to me by my Indonesian helper! Perfect balance of spice, sweetness and tanginess in each bite.
Prep Time: 5 - 10 mins | Makes 1 small bowl of Sambal
Ingredients
2 Red Chili
3 Red Chili Padi
1/2 Tomato
1 Bulb of Shallot
1 - 2 Cloves of Garlic
1 Tbsp Cooking Oil
1/4 Tsp Salt
1/2 Tsp White Sugar
1/2 Tsp Brown Sugar - Optional
1/2 Tsp Belacan, Grounded - Optional (Skip this if you don't have it or can't find it!)
*Belacan is a type of condiment that gives an amazing flavour to the dish. It is a hardened block of fermented shrimp paste with salt.
Directions
Chop up ingredients (except the salt, sugars and belacan) and set aside.
In a heated pan, add cooking oil and stir fry chopped ingredients for 2 mins or until fragrant.
Transfer the ingredients onto a Mortar and use the Pestle to grind them up. (If you don't have a Mortar and Pestle, you can use a food processor or blender for this step).
Once the paste is well grinded, add in the Salt, Sugars and Ground Belacan and stir fry on a frying pan till it thickens.
Ready to serve!
Made too much?
Store in an airtight container and keep it in the refrigerator, the Sambal should keep well for 3 - 4 days.
Get grinding!:
Enjoy!
Signing off, Cher
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