Sambal

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine the red chili peppers, optional bird's eye chilies, shallots, and garlic in a food processor or mortar and pestle.

   Ongeveer 3 min

   Tip van de kok: For a more traditional, coarser texture, use a mortar and pestle.

2. 2

   Pulse or grind the ingredients until they form a coarse paste.

   Ongeveer 2 min

   Tip van de kok: Avoid over-processing into a smooth puree; some texture is desirable.

3. 3

   Heat the vegetable oil in a small saucepan or wok over medium heat.

   Ongeveer 2 min

4. 4

   Add the chili paste to the hot oil and cook, stirring frequently, for about 8-10 minutes until it becomes fragrant and darkens in color.

   Ongeveer 10 min

   Tip van de kok: Constant stirring prevents the paste from burning and ensures even cooking.

5. 5

   Stir in the shrimp paste, tamarind paste, palm sugar, and salt until well combined.

   Ongeveer 1 min

   Tip van de kok: Break up the shrimp paste with your spatula to help it dissolve evenly.

6. 6

   Continue to cook for another 2-3 minutes until the sugar is fully dissolved and the oil begins to separate from the paste.

   Ongeveer 2 min

7. 7

   Remove the pan from the heat and stir in the fresh lime juice.

   Ongeveer 1 min

8. 8

   Allow the sambal to cool completely before transferring it to a clean, airtight jar.

   Tip van de kok: Cooling before jarring prevents condensation from forming inside the container.