Updated September 1st 2020
Wow, its been exactly 5 years since I first published this recipe. I prepared it again for a grilled sambal halibut dish. Time tested indeed, the sambal is so good. So tempted to just eat it with white jasmine rice.
- Prep Time: 1 hour. The most time consuming part is de-seeding dried chilli
- Cook Time: ~ half an hour
- Makes about 3 cups of sambal chilli
- 75g dried chilli
- 50g fresh red chilli
- 10 cloves garlic
- 1 red onion, cut into chunks
- 250g shallots, peeled
- 15g balacan (shrimp paste), toasted
For frying sambal paste
- 3/4 cup canola oil
- Tamarind juice (dissolve 25g tarmarind pulp with 1/2 cup hot water, strain for liquid)
- 1 1/2 tsp salt
- 75g gula melaka
- 1/2 tsp msg
- 4 Tbsp thick coconut milk
- Remove stem and seeds of dried chilli. Snip each chilli pod in half and remove the seeds while dry. Soak the chilli pods in hot water for two hours. Rinse and squeeze dry.
- Remove stem and seeds of fresh chilli. Cut into small segments.
- Prepare remaining ingredients for sambal paste.
- Pulse all ingredients of sambal paste in the food processor to a fine consistency.
- Heat oil over medium heat and add sambal paste into wok. Stir fry for 10 minutes.
- Add tamarind juice, salt, msg, and gula melaka. Cook for another 20 minutes, stirring constantly.
- Add 2 Tbsp of thick coconut milk, cook for 2 minutes. Add the other 2 Tbsp of coconut milk, cook for another minute.
- Turn off heat. Cool completely and store in air-tight container in the refrigerator