Sambal is essentially a spice paste made with chilli and has long been a cornerstone of indonesian dining. The earliest known account of sambal in indonesia was written in 1814, listing 46 varieties. Most recently, a team of researchers registered 322 sambal recipes from across the archipelago.
Okay not so 30s to make lol, BUT if you actually have everything ready in front of you then yes it will take 30s to blend everything HA.
Be sure to cook this all under a well ventilated area / exhaust or find your nearest asian grandma's cooking shed out in the backyard.
Now this recipe is simple, its straight up basic sambal and nothing fancy behind it. You can change it up by adjusting the recipe, adding acidity, changing the chilli or adding some fragrance like kaffir lime/calamansi.
Cooking this out will reduce the spiciness but also become a different kind of sambal, which is kinda cool.
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Here’s what you’ll need:
Raw Sambal:
2 Large eschallots or 1 Red onion
6 Long red chillies
6 Garlic cloves
3 Birds eye chillies
2 Tomatoes
1 tsp Chicken powder
5g or 1 block Belacan/Terasi aka Shrimp paste (bumhole paste)
1 tsp Salt
20g Palm sugar
Fried Sambal:
2 Tbsp oil
#Sambal #Spicy #Chilli
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