Using my German helper, I find that making sambal is just a breeze now.
Learnings: I have omitted the water that initially calls for as mine was really watery. I reckon I did not drain the boiled chillies enough.
Overall, the sambal has just the right spiciness and sweetness.
Adapted
What you need:
15g dried chillies, deseed and cut
2 fresh red chillies, deseed
3 large onions, cut into cubes
3 tsp of belachan powder
40g palm sugar
2pc small tamarind peel (asam keping)
1 cup cooking oil
salt to taste
Method
In a pot of boiling water, add in dried chillies. Let it soften and drain.
In a blender, blend softened dried chilies, fresh red chilies, onions and belacan (with little water) till fine paste.
Heat cooking oil in the wok, add in the blended chilli paste, sauté till fragrant.
Add in palm sugar, tamarind peel and salt, continue to sauté over low flame for 30 mins. Cook till paste turns darker and become thick.
Add in water and continue cook until to the consistency you like.
Cool completely before storing in fridge.
Serve with Nasi lemak.
Enjoy!
If you have enjoyed this post by Rumbling Tummy, be sure to follow her on Facebook, Instagram, Pinterest, Twitter and Google+
.
