Indonesian Sweet Sambal

preparation time: 25 minutes
cooking time: 25 minutes
spicy rating: 8/10
serves: 1½ cups

- 1½ tbs vegetable oil
- 1 medium onion, sliced
- 125 ml thick coconut milk
- 1½ tbs sugar
- ¾ tsp salt

- 1½ tbs vegetable oil
- 12 fresh red chillies, deseeded  and cut into lengths
- 1½ cm ( ¾ in) fresh ginger root, coarsely chopped
- 3½ tbs dried shrimp paste (belachan)
- 5 candlenuts, roughly chopped
- 2 stalks lemongrass, thick bottom part only, outer layer removed, inner part sliced
- 3 cloves garlic, sliced
- 1 medium onion, sliced
- 1 medium tomato, sliced
- ½ tsp ground turmeric
- 2 tbs water

1. To make Spice Paste, heat the oil in a wok over medium heat and stir-fry the chillies, ginger, dried shrimp paste, candlenuts, lemongrass, garlic, onion, and tomato for 5 minutes until fragrant. Add the ground turmeric, stir and set aside to cool. When cooled, grind with the water in a blender or food processor until smooth

2. Heat the oil in a clean wok and stir-fry the onion over mediu heat for 3 mintues. Add the ground Spice Paste and stir-fry for another 15 minutes until the oil separates from the mixture

3. Add the thick coconut milk and season with the sugar and salt. Reduce the heat and serve immediately.

(This sambal keeps refrigerated in the chiller section for a week or in the freezer for 6 months)