FRIED CHILLI SAMBAL
This Indonesian Sambal Bajak is very addictive. In an airtight bottle it keeps for weeks (ha ha) in the fridge. I love it on rice, steaks but best on crackers with a good sharp cheddar. I've tried commercial brands but nothing beats this hot, savoury, nutty home made sambal. A note about the trasi (blachan) - only buy a small amount, it lasts forever and is used only in small amounts.....but it stinks, I keep mine in a ziplock bag in the freezer.
Provided by cherrys eats
Categories Indonesian
Time 50m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Put chillies, onion and garlic in blender and blend to a pulp.
- Heat the oil in a small frying pan or saucepan and fry the blended mixture over low heat, stirring, for 5 mins or until well cooked but not brown.
- Add nuts, laos, trasi and salt.
- Crush the trasi against the side of the pan and fry, stirring, until mixture is well blended.
- Add tamarind liquid and sugar, stir and simmer until well fried and reddish-brown and the oil separates from the mixture.
- Cool and bottle.
Nutrition Facts : Calories 922.9, Fat 67.2, SaturatedFat 12.8, Sodium 2363.3, Carbohydrate 79.5, Fiber 10.2, Sugar 49.8, Protein 14
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