Sambal Bawang
Serves 1
Directions
- 1Heat some oil and stir-fry the pounded garlic until browned on medium heat. Set aside the garlic.
- 2Heat some oil and stir-fry the pounded garlic until browned on medium heat. Set aside the garlic.
- 3Heat some oil and stir-fry the pounded garlic until browned on medium heat. Set aside the garlic.
- 4Add the shallots and bird’s eye chili into the food processor. Chop, not too finely, or to the desired consistency.
- 5Add the shallots and bird’s eye chili into the food processor. Chop, not too finely, or to the desired consistency.
- 6Add the shallots and bird’s eye chili into the food processor. Chop, not too finely, or to the desired consistency.
- 7Add the blended spices into the oil. Add the shrimp paste in, then cook on low heat.
- 8Add the blended spices into the oil. Add the shrimp paste in, then cook on low heat.
- 9Add the blended spices into the oil. Add the shrimp paste in, then cook on low heat.
- 10Season with salt, sugar, and MSG. Stir.
- 11Season with salt, sugar, and MSG. Stir.
- 12Season with salt, sugar, and MSG. Stir.
- 13Add a bit of water, then cook the Sambal on low heat until the water is completely reduced.
- 14Add a bit of water, then cook the Sambal on low heat until the water is completely reduced.
- 15Add a bit of water, then cook the Sambal on low heat until the water is completely reduced.
- 16After it cools down, transfer the Sambal into an airtight container.
- 17After it cools down, transfer the Sambal into an airtight container.
- 18After it cools down, transfer the Sambal into an airtight container.
- 19Serve the sambal with rice and crackers
- 20Serve the sambal with rice and crackers
- 21Serve the sambal with rice and crackers
Ingredients
- 6 garlic cloves
- 6 garlic cloves
- 6 garlic cloves
- 150 ml oil
- 150 ml oil
- 150 ml oil
- 150 gr shallots
- 150 gr shallots
- 150 gr shallots
- 150 gr bird's eye chili
- 150 gr bird's eye chili
- 150 gr bird's eye chili
- 8 gr shrimp paste
- 8 gr shrimp paste
- 8 gr shrimp paste
- 50 ml water
- 50 ml water
- 50 ml water
- 1 tsp salt
- 1 tsp salt
- 1 tsp salt
- 1 tsp sugar
- 1 tsp sugar
- 1 tsp sugar
- 0.75 tsp MSG
- 0.75 tsp MSG
- 0.75 tsp MSG
- rice
- rice
- rice
- crackers
- crackers
- 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.