Fried Chilli Sambal

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.

• Ready In: 50 mins
• 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
• 3  tablespoons  peanut oil
• 1⁄2 teaspoon  Laos powder (galangal)
• 1  tablespoon dried shrimp paste (trasi)
• 1  teaspoon salt
• 5  tablespoons tamarind juice
• 2  tablespoons palm sugar (brown sugar)

Directions

1. Put chillies, onion and garlic in blender and blend to a pulp.
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. Add nuts, laos, trasi and salt.
4. Crush the trasi against the side of the pan and fry, stirring, until mixture is well blended.
5. Add tamarind liquid and sugar, stir and simmer until well fried and reddish-brown and the oil separates from the mixture.
6. Cool and bottle.