You can cook more sambal chilly paste and freeze it in smaller portions for future use. The sambal
can cook with other dishes like chilli fish, chilli prawns , chilli crabs , chilli fish cake and etc.
Sambal
250 g cooking oil
100 g dried chillies( soak with hot water for 10 minutes)
2 big onions ( cut into small pieces)
1 holland onion ( sliced )
8 small onion=shallots (skinned)
3 pips garlic , skinned
2 stalks serai=lemongrass, knotted
10 g ginger, slice
3 fresh chillies , deseeded
3 buah keras = candlenuts
40 g Ikan bilis =anchovies ( rinsed)
Assam jawa ½ bowl ( 2 tbsp asam mix with 5 tbsp of water to make juice)
60 g gula Melaka/palm sugar ,cut into small pieces
2 tbsp brown sugar(20g)
1 tsp salt/Salt to taste.
Method:
With low heat, heat up 250ml oil,stir- fry pounded ingredients and knotted pandan leaves until aromatic and cooked. It takes about 30 minutes until it turns dark colour, Add in asam juice, gula Melaka, brown sugar and salt.
Негізгі бет Sambal chilly paste 三巴辣椒酱 Sambal
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