Print-Sambal Paste (Spicy Chilies Paste)


Main :

  • Fresh Chillies, soaked Dried chilies, Onion, Ginger, Shallots, Garlic, Balacan (Shrimp paste), soaked Dried Shrimps, Cumin Seeds and Cardamom (small amount of each – can be overpowering).

Seasoning :

  • Salt and Sugar. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!

Traditionally, Sambals are freshly made using traditional tools, such as a stone pestle and mortar. Here’s a lazy way out..LoL. Start by blending everything into a smooth paste. Add a little water if too dry, plus the Seasoning Ingredients.

Heat up lots of Peanut oil and saute the paste in low heat. Keep stirring to prevent burning. U need lots of patience here, all U have to do is keep stirring – till everything becomes aromatic and oil stars to separates to the top – abt 30 mins.

Essentially, this process is simply cooking all the liquid away, leaving behind a thick aromatic flavorful paste – so be very patience.

After cooling the paste down, U can fridge it and keep for a reasonable long time. U can use this paste to cook any spicy dished U so desired.


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