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preparation time: 25
minutes
cooking time: 30 minutes
spicy rating: 8/10
serves: 1 cup
Ingredients:
- 1
stalk lemongrass, thick bottom part only, outer layers
removed, inner part sliced
- 50 g (2 oz) dried whitebait
(ikan
bilis), soaked in water for 15 minutes and
drained
- 15 dried chillies, soaked in water to soften, then
deeseded and cut into lengths
- 8 red chillies, desseded and sliced
- 5 shallots, peeled
- 3 cloves garlic, peeled
- ½ tbs dried shrimp paste
(belachan)
- 100-125 ml water
- 2½ tbs vegetable oil
- ½ large red onion thinly sliced
- 1 tbs tamarind pulp mashed with 60 ml water, strained to
obtain juice
- ½ tsp salt
- ¾ tbs sugar
How
To Make:
-
Grind the lemongrass, dried white bait,
chillies, shallots, garlic and dried shrimp paste with
water in a blender or food processor until smooth
-
Heat the oil in a wok over medium heat
and stir-fry the onion until soft, about 5 minutes.
Reduce the heat to low, add the ground ingredients and
stir-fry for 15 minutes until the oil separates from the
mixture
-
Add the tamarind juice, salt and sugar,
and stir to mix well. Bring to a simmer and stir gently
until the sambal thickens, about 5 minutes. Transfer to
a serving bowl.
(This sambal keeps in the refrigerator
for 2 months or frozen for 6 months)
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