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    You are in: Home / Recipes / Fried Chilli Sambal Recipe
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    Fried Chilli Sambal

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    cherry's eats's Note:

    This Indonesian Sambal Bajak is very addictive. In an airtight bottle it keeps for weeks (ha ha) in the fridge. I love it on rice, steaks but best on crackers with a good sharp cheddar. I've tried commercial brands but nothing beats this hot, savoury, nutty home made sambal. A note about the trasi (blachan) - only buy a small amount, it lasts forever and is used only in small amounts.....but it stinks, I keep mine in a ziplock bag in the freezer.

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    1. 1
      Put chillies, onion and garlic in blender and blend to a pulp.
    2. 2
      Heat the oil in a small frying pan or saucepan and fry the blended mixture over low heat, stirring, for 5 mins or until well cooked but not brown.
    3. 3
      Add nuts, laos, trasi and salt.
    4. 4
      Crush the trasi against the side of the pan and fry, stirring, until mixture is well blended.
    5. 5
      Add tamarind liquid and sugar, stir and simmer until well fried and reddish-brown and the oil separates from the mixture.
    6. 6
      Cool and bottle.

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    Nutritional Facts for Fried Chilli Sambal

    Serving Size: 1 (549 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 922.9
    Calories from Fat 605
    Total Fat 67.2 g
    Saturated Fat 12.7 g
    Cholesterol 0.0 mg
    Sodium 2363.3 mg
    Total Carbohydrate 79.4 g
    Dietary Fiber 10.1 g
    Sugars 49.8 g
    Protein 14.0 g

    The following items or measurements are not included:

    Laos powder

    dried shrimp paste

    tamarind juice

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