Best Sambal Ever!
This is one of the best sambals (or chili paste) ever, with a perfect balance of spiciness and sweetness, and you can easily make it at home!
Servings: 800 ml
Ingredients
- 10 dried chilies
- 10 large red chilies
- 2 red onions
- 2 lemongrass
- 1 thumb ginger
- 6 cloves garlic
- 6 candlenuts
- 1 tsp belacan
Sambal Liquid
- 1 tbsp tomato puree
- 3 tbsp tamarind juice
- 3 tbsp light soy
- 6 tbsp sweet soy sauce
- 1 tsp salt
- 8 tbsp water
Optional
- 1 tbsp brown sugar
Instructions
- Soak the dried chilis in hot water for 10 minutes then drain. Blend all the ingredients, (except the sambal liquid) in a chopper until it becomes a smooth paste.
- Make the sambal liquid and set it aside.
- Heat cooking oil in a pan over medium heat and pour in the paste. Fry it for 10 minutes until the paste turns brown. Then, add the sambal liquid and let it simmer for another 5 minutes.Pro Tip: If you’d like your sambal to look dark red, add 1 tbsp of brown sugar into the mix after the sambal liquid.
- Continue cooking until the sambal reduces in liquid. Adjust the sambal with sugar to your preference. Scrape the bottom of the pan to avoid burning and transfer it to a jar.