Serves 1
Directions
- 1Heat some oil and stir-fry the pounded garlic until browned on medium heat. Set aside the garlic.
- 2Add the shallots and bird’s eye chili into the food processor. Chop, not too finely, or to the desired consistency.
- 3Add the blended spices into the oil. Add the shrimp paste in, then cook on low heat.
- 4Season with salt, sugar, and MSG. Stir.
- 5Add a bit of water, then cook the Sambal on low heat until the water is completely reduced.
- 6After it cools down, transfer the Sambal into an airtight container.
- 7Serve the sambal with rice and crackers
Ingredients
- 6 garlic cloves
- 150 ml oil
- 150 gr shallots
- 150 gr bird's eye chili
- 8 gr shrimp paste
- 50 ml water
- 1 tsp salt
- 1 tsp sugar
- 0.75 tsp MSG
- rice
- crackers
Equipment
food processorpan
Tips
- Heat oil and stir-fry the pounded garlic until browned on medium heat. Set aside the garlic.
- Add the shallots and bird’s eye chili into the food processor. Chop, not too finely, or to the desired consistency.
- Add the blended spices into the oil. Add the shrimp paste in, then cook on low heat.
- Season with salt, sugar, and MSG. Stir.
- Add a bit of water, then cook the Sambal on low heat until the water is completely reduced.
- After it cools down, transfer the Sambal into an airtight container.
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