Sambal Chilli
Ingredients:
150 g shallots
75 g garlic
15 g ginger
40 g lemongrass, tender, non-bitter part only
50 g red chillies
15 g dried chillies
trim stems, cut 2 cm long, soak in warm water till soft, about 30 minutes; squeeze dry and discard water
15 g belacan (fermented shrimp paste)
roast at 150°C or dry-fry over medium-low heat till dry and crumbly
20 g tamarind paste
mash with 2 tbsp hot water, drain and discard seeds and pulp
½ cup vegetable oil
30 g palm sugar, roughly chopped
¼ tsp salt
Method:
Wash, trim, peel and roughly chop shallots, garlic, ginger, lemongrass and red chillies as appropriate. Grind or pound with dried chillies and belachan till smooth.
Stir-fry sambal paste with vegetable oil over medium heat till fragrant and colour darkens, about 15 minutes. Add palm sugar. Stir-fry till dissolved. Add tamarind water and salt. Stir-fry till oil separates. Taste and adjust seasoning if necessary. Remove from heat. Leave till cool. You should have about 1 cup.
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