Sambal Chilli Recipe 参巴辣椒酱

🧂 Ingredients

• 50 g dry chillies
• 5 fresh red chillies
• 6 shallots
• 6 cloves garlic
• 1 inch galangal

  blue ginger / lengkuas
• 2 stalks lemongrass
• 30 g dry shrimps

  You can substitute or add on with 1-2 tbsp of shrimp paste or belachan.
• 1 cup cooking oil

  1/2 cup to add to paste, 1/2 cup for cooking
• Salt / sugar

  Optional, season according to taste

Instructions

• 1 Soak dry chillies in hot water for 5 minutes until softened. Remove from water
  and keep this chilli water aside for later use (optional). Using a knife or
  scissors, trim off the stem and cut the chillies into halves or one-thirds.
  Remove seeds if you prefer the sambal chilli to be less spicy.
• 2 Wash and cut the fresh red chillies into halves or one-thirds. Remove seeds if
  you prefer the sambal chilli to be less spicy.
• 3 Peel and cut the garlic. Optional to cut into smaller pieces for easier
  blending.
• 4 Peel and cut the shallots. Optional to cut into smaller pieces for easier
  blending.
• 5 Peel off the skin of galangal and cut into smaller pieces for easier blending
  (if it's too big).
• 6 Cut off the bottom and top of lemongrass, only use the white mid to bottom
  portion. Remove the outer layer of the lemongrass, Slice lemongrass into thin
  pieces.
• 7 Wash and drain dry shrimps twice. Then soak for about 15 minutes. Toast the dry
  shrimps over medium heat until it releases its aroma. Then place it in a blender
  or food processor and pulse it until the dry shrimps turn into fine grainy or
  powdery texture.
  
  Optional to replace or add on 2 tbsp of shrimp paste or belachan. Belachan can
  be toasted before adding in.
• 8 Put in the cut dry chillies, fresh chillies, shallots, garlic, galangal,
  lemongrass. Add 1/2 cup cooking oil OR use the chilli water used to soak the dry
  chillies. Blend on medium until it turns into a thick almost-smooth paste.
• 9 Warm up 1/2 cup cooking oil over low heat in a non-stick pan. Then add the
  chilli paste and start frying it with the cooking oil, for about 10-15 minutes.
• 10 Constantly stir with the spatula to prevent it from being burnt. The chilli
  paste will become drier and turn darker in colour. Chilli oil will start to
  separate.
  
  Optional: season with salt and sugar according to your taste preference.
• 11 Sambal chilli is ready.
• 12 Let it cool before storing it in an air-tight container.

Nutrition Info