Indonesian Spice Paste (Sambal)
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
1 small batch
ingredients
- 44.37 ml oil
- 59.14 ml minced onion
- 14.79-29.58 ml minced garlic
- 19.71-29.57 ml tiny dried red chilies, crushed or 19.71-29.57 ml hot red pepper flakes
- 78.78 ml finely minced fresh tomato
- 4.92 ml salt
- 9.85 ml sugar
- 9.85 ml molasses
directions
- In a small frying pant or in a wok, heat te oil and stir fry the onions and garlic.
- After a minute, add the hot pepper flakes or dried chiles.
- Reduce heat and stir constantly so the peppers don't burn.
- As soon as the flakes darken a little, add the rest of the ingredients and on the lowest heat, cook the sambal until most of the moisture has evaporated, about 15-20 minutes.
- The final product should be so well cooked that you can't detect the tomatoes.
- This recipe makes only a small amount, which is all you'll need. Refrigerated, this will keep for months.
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Reviews
-
I took your advice and was bold--as a result I have about triple the amount of the recipe. I used wonderful tiny fire-hot peppers we grew in the summer and dried. The result was so hot that all one could taste was heat--so I backtracked and made the recipe again--without additional chilies. The result--a still fire-hot sambal, but with the wonderful undercurrents of the molasses and onion and garlic. A wonderful sambal. Thanks, Donna!
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