Chilli sambal

Chilli sambal

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

This hot and spicy all-purpose accompaniment originates from Indonesia. It can be added to any kind of dish to provide an extra kick: soups, stews, rice or noodles. It is traditionally made in a mortar and pestle, giving a wonderful aroma as you grind the ingredients, but a blender works perfectly well if you are pushed for time.

Ingredients

Quantity Ingredient
6 long hot red chillies, cayenne are ideal
5 garlic cloves
1 teaspoon finely chopped root ginger
2 banana shallots, finely chopped, (80g)
6 kaffir lime leaves, stems removed, leaves shredded
1 lemon grass stalk, tough outer leaves removed, finely chopped
2 tablespoons flavourless vegetable oil
1 tablespoon palm sugar
1 teaspoon salt
2 tablespoons lime juice

Method

  1. Put the chillies, garlic, ginger, shallots, lime leaves and lemon grass into a blender and blend to form a paste, adding a little water to help it along, if necessary.
  2. Heat the oil in a heavy-based saucepan and sauté the chilli paste over a medium heat, being careful not to burn it. Reduce the heat and simmer for five minutes before adding the sugar and salt. Continue stirring until the mixture becomes darker.
  3. Remove from the heat and leave to cool. Stir in the lime juice to brighten the flavours, then serve.
Tags:
Healthy
five a day
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