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Sambal Paste With Lemongrass



This Sambal Paste With Lemongrass is one of my favorite recipes. It is aromatic, spicy, and it's great to cook with chicken, seafood or vegetables. You'll be surprised by how versatile this simple sambal paste is, it can be turned into many mouth-watering dishes. Which, I will share with you too.






Sambal Paste With Lemongrass

Ingredients

30 grams Dried Chilies, cut into small pieces with a scissor and soaked in boiling water, drained
8 (100 grams) Fresh Red Chilies, roughly chopped
200 grams Shallots, peeled, and roughly chopped
2 Stalks of Lemongrass, sliced
3 Cloves of Garlic, peeled and chopped
1 Small Piece (8 grams) of Fresh Turmeric, peeled
½ “ Piece of Ginger, peeled and chopped
5 Candlenuts
1 tsp Toasted Belachan or Shrimp Paste
1 Tbsp Palm Sugar
10 grams Tamarind Paste, mixed with 2 Tbsp of warm water
Sea Salt
Peanut Oil for frying

Method

Process all the ingredients (except palm sugar and tamarind paste) until smooth. Heat about ¾ cup of more oil in a wok over medium heat. Fry the sambal until it is aromatic, and the oil starts to separate, and remember to stir continuously. Then season the sambal with tamarind paste, palm sugar, and sea salt.

Comments

  1. Angie, is this the sambal you were telling me the other day?

    ReplyDelete
  2. How long does it last in the fridge ? Looks delicious

    ReplyDelete
    Replies
    1. You can keep it in the fridge for a week. On the other hand, you can wrap them into an individual package with plastic wrap, and it will last at least four months in the freezer.

      Delete

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