A Basic Sambal For Everything

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Yields: 2 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 15 Mins Total Time: 20 Mins

A lot of Singaporean, Malaysian, and Indonesian recipes require the addition of sambal, so it is always good to have ready stock available.

I like to make up a fresh batch every couple of days. The amount in this recipe should cover two dishes for two people each.

If you would like to make more at once, spoon your sambal into a clean jar, and add a tablespoon of smoking hot oil over the top to seal it before storing it in the fridge.

You can also have the sambal by itself as a condiment for nasi lemak, fried kway tiao mee, or mee rebus.

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Ingredients

0/10 Ingredients
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Instructions

0/3 Instructions
  • Roughly chop all ingredients. Feel free to remove the seeds from the chillies to reduce the heat. Blend everything.
  • Gently fry the blended spice paste in a non-stick pan over low heat for about 15 minutes.
  • When the spice paste turns sticky, dark, and oily on the top, it is ready.

Tags

#chilli  #lemongrass  #shallots  #spicy  

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