Fried Chilli Sambal
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
1 cup
ingredients
- 6 large fresh red chilies, roughly chopped
- 1 large onion, roughly chopped
- 6 garlic cloves
- 8-10 brazil nuts or 8-10 macadamia nuts, finely grated
- 44.37 ml peanut oil
- 2.46 ml Laos powder (galangal)
- 14.79 ml dried shrimp paste (trasi)
- 4.92 ml salt
- 73.94 ml tamarind juice
- 29.58 ml palm sugar (brown sugar)
directions
- Put chillies, onion and garlic in blender and blend to a pulp.
- 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.
- Add nuts, laos, trasi and salt.
- Crush the trasi against the side of the pan and fry, stirring, until mixture is well blended.
- Add tamarind liquid and sugar, stir and simmer until well fried and reddish-brown and the oil separates from the mixture.
- Cool and bottle.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Originally from Sydney, I have been living in WA for the last 20 odd years interspersed with stints in the UK, Bougainville PNG, and SE Asia. I have been in the Pilbara for the last couple of years.
I love cooking but these days, due to the number of hours I work I have little time to indulge in anything that requires long cooking or preparation.
My alltime favourite cookbook is the Complete Asian Cookbook by Charmaine Solomon. I've had one since it was first published in 1976 - I'm now on my THIRD!!!!!
As an avid collector of cookbooks my shelves are groaning, so I use the net quite a bit.
I love the idea of trying well loved recipes and the feedback from ratings is great!