It’s popular now so you buy it by the bottle at the market, but I didn’t have any and wanted a more custom flavor and ingredients for an upcoming recipe. I recently bought some spicy tamarind paste which would have sufficed for the recipe but none the less wanted to cook up my own Sambal.
dried chili, plain and smoked, red onion,garlic, turmeric, scotch bonnet pepper,lemon grass,lime, galangal root,shrimp paste,ginger root,brown sugar.
The basic recipe calls for a paste made and then fried, and other ingredients added with some further cooking. Chilies are an essential element both fresh and dried. I had some scotch bonnet peppers frozen, some dried chilies, but some were smoked and would make a dark spicy sambal.
soaking the dried chilies
Processing the paste, it was first a bit thick but added some water that the chilies soaked in to thin and blend it further.
cooking the sambal paste
dark candy sugar added melted in to bring up the sweetness to spicy balance
The Sambal paste is put in jar and ready for use.
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