Sambalan

Sambalan

Basic sambal seasoning

By
From
The Complete Asian Cookbook
Makes
2 cups
Photographer
Alan Benson

If you like hot food you will find it useful to make up a quantity of this base, which you can cook and keep bottled in the refrigerator ready to add to boiled or fried potatoes, breadfruit, yams or other starchy vegetables; hard-boiled eggs; stir-fried bean curd, fish, prawns or other shell fish; and crisp-fried strips of meat or liver. There is no end to the variations on this theme.

Ingredients

Quantity Ingredient
2 tablespoons tamarind pulp
15-20 large dried red chillies
3 large onions, roughly chopped
8 garlic cloves
2 teaspoons dried shrimp paste
125ml peanut oil
3 teaspoons salt
2 tablespoons dark palm sugar, chopped

Method

  1. Soak the tamarind pulp in 250 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Set aside.
  2. Soak the chillies in hot water for 20 minutes.
  3. Put the chillies and their soaking liquid into a food processor with the onion, garlic, shrimp paste and just enough of the peanut oil to combine to a smooth paste — you may need to use more than half the oil, depending on the size and shape of the blender.
  4. Heat the remaining oil in a wok or large heavy-based frying pan over medium heat. Add the chilli paste and cook, stirring constantly, until the mixture darkens in colour and the oil separates. Wash out the blender container with the tamarind liquid and add to the wok with the salt and palm sugar, and simmer for a few minutes longer, stirring. Remove from the heat and cool, then pour into a sterilised airtight jar and refrigerate for up to 1 month.
  5. Heat the required amount (approximately 1 tablespoon to 250 g of the main ingredient) and stir-fry the already cooked main ingredient in it briefly. If a sauce is required, add 125–250 ml thick coconut milk and heat to simmering point, stirring constantly.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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