Sambal

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Sambal sauce
Sambal is an Indonesian chilli sauce made from a mixture of chillies and other spices and herbs. It has a complex flavour that is earthy, spicy and hot.
Sambal is also popular in Malaysia, Singapore, Sri Lanka and Brunei and has resulted in many variations of the sambal recipe.
Sambal sauce can be a condiment to meals like nasi lemak (rice in coconut milk), turmeric rice – or simply plain rice.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Side Dish
Cuisine Indonesian
Servings 1 jar

Ingredients  

  • 3 large red chillies (dried)
  • 4 large tomatoes (peeled, deseeded and chopped)
  • 2 stalks lemongrass (thinly sliced)
  • 4 cloves garlic (peeled & chopped)
  • 1 slice ginger (peeled & chopped)
  • 1 tbsp lemon/lime juice
  • 5-6 tbsp vinegar
  • 100 g sugar
  • salt (to taste)

Instructions 

  • Blend the red chilli, tomatoes, ginger, lemongrass and garlic until smooth, adding the vinegar gradually.
  • Add the paste to a saucepan and bring to a boil.
  • Reduce the heat and simmer for 3 minutes.
  • Add the sugar and stir until dissolved.
  • Add the salt and lemon juice.
  • Remove from the heat and let the sauce cool down.
  • Serve with your favourite dish or keep refrigerated in a sterilised jar.
In Indonesia there are as many as 300 varieties of sambal. The intensity of heat ranges from mild to very hot.
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