ALL- PURPOSE SAMBAL RECIPE

belacan (fermented shrimp paste)

🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso provides umami flavor without seafood.

fresh red chilies

🥗Healthier: jalapeños

💰Cheaper: dried red chilies

Jalapeños offer similar heat with less cost.

Cut 20 fresh chilies into small pieces and set aside.

Cut 20 shallots into smaller pieces and put aside in a bowl.

Cut 10 stalks of lemongrass, using only the white part, and set aside.

Cut 40 grams of ginger into smaller pieces and set aside.

Stack 10 pieces of kefir lime leaves, fold them, and cut into smaller slivers.

Blend the cut chilies with 1 cup of dried prawns and 2 tablespoons of cooking oil until not too fine, but still with visible pieces.

Transfer the blended chili mixture to a bowl and set aside.

In the same blender, add the 20 cut shallots, 10 cloves of garlic, cut lemongrass, cut ginger, 2 tablespoons of dried chili powder, 1 teaspoon of turmeric powder, and 2 tablespoons of cooking oil. Blend until almost a paste.

Combine the second blended mixture with the first batch of blended ingredients.

Heat a pan and add 1 cup of cooking oil until hot.

Carefully spoon in the sambal paste and stir constantly for about 20 minutes until it darkens and the oil separates.

Add 4 tablespoons of brown sugar, 6 tablespoons of tamarind extract, and the cut kefir lime leaves. Stir for another 5 minutes until incorporated.

Taste and adjust salt, sugar, or tamarind as needed.

Remove from heat and transfer to a bowl or jar.

To store, place the sambal in a Ziploc bag, spreading it into a thin layer before freezing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens