This is another version of nice sweet sambal. For this version I’m using the basic ingredients like fresh chilies, shallots, garlic, ginger and sweetened with palm sugar (gula Melaka). I am not dried shrimps or belacan fans. This sambal still tastes great without adding them.
I like to use this paste in stir-fry vegetables, dried anchovies or even serve it as condiment. Hope you like it too. Happy cooking!
Reference from Sweet sambal tumis, Sonia aka Nasi Lemak LoverSweet Sambal Paste (Without belacan)Ingredients: (A)150g fresh big red chilies300g shallots 30g ginger30g garlic60g galangal (blue ginger)
(B)¾ -1 cup of cooking oil 30g tamarind pulp (asam) add 50g warm water*Leave aside for about 5 minutes. Discard the seeds before used100g palm sugar (gula Melaka)1tsp salt
Method:1. Blend fresh chilies, shallots, ginger, garlic and galangal with some water till smooth paste.
2. Pour chili paste into wok, stir fry for 5-10mins over medium low heat until slightly dried paste (By not adding oil at this time as to avoid oil spill)
3. Now add in cooking oil, continue sauté over low heat for 20-30 minutes till oil separated.
4. Add in strained tamarind water, sugar and salt. Continue to sauté over low heat for 5-10mins.
5. Leave to cool before storing in the fridge for later use.
