Basic Red Chilli Sambal
Basic Red Chilli Sambal
Ingredients
2 ½ cm (1 in) ginger, sliced
12 red chillies, deseeded and sliced
3 cloves garlic, peeled
10 shallots, peeled
3 tbsp oil
1/3cup (85 ml) water
4 tbsp lime juice
2 tbsp sugar
1 ½ tsp salt
Method
1) Grind ginger, chillies, shallots & garlic in a chopper to a smooth paste. Add a little oil if needed to keep the blades working.
2) Heat the oil in a wok and stir the paste over medium heat until the oil separates from the paste.
3) Add the water and lime juice and season with the sugar & salt. Then cook for another 10 minutes. Remove from the heat and transfer into a bowl.
Notes:
- eat with fried tofu, fried rice, fish, vegetable
- sambal keep in the refrigerator for 2-3 weeks
Equipment used
Cuisinart Hand Stick Blender
Cuisinart Food Processor MP-14N
KitchenAid Food Processor KPFM770
Ingredients
2 ½ cm (1 in) ginger, sliced
12 red chillies, deseeded and sliced
3 cloves garlic, peeled
10 shallots, peeled
3 tbsp oil
1/3cup (85 ml) water
4 tbsp lime juice
2 tbsp sugar
1 ½ tsp salt
Method
1) Grind ginger, chillies, shallots & garlic in a chopper to a smooth paste. Add a little oil if needed to keep the blades working.
2) Heat the oil in a wok and stir the paste over medium heat until the oil separates from the paste.
3) Add the water and lime juice and season with the sugar & salt. Then cook for another 10 minutes. Remove from the heat and transfer into a bowl.
Notes:
- eat with fried tofu, fried rice, fish, vegetable
- sambal keep in the refrigerator for 2-3 weeks
Equipment used
Cuisinart Hand Stick Blender
Cuisinart Food Processor MP-14N
KitchenAid Food Processor KPFM770
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