Sambal is a popular Southeast Asian condiment. Fiery-hot and flavoured with crispy anchovies and crunchy peanuts, this is one of the varieties of Sambal. Enjoy it with rice, noodles or any dish for a memorable meal.
2 tablespoons vegetable oil
2 medium onions, finely chopped
5 garlic cloves, peeled and finely chopped
20 roasted dried red chillies
½ teaspoon de-seeded tamarind chunk
Salt to taste
Sugar to taste
Deep-fried Ikan Bilis (dried anchovies) to garnish
Deep-fried peanuts to garnish
1. Place the vegetable oil and onions in a medium pan and cook until the onions are browned, stirring frequently.
2. Add the garlic and stir gently until fragrant. Remove from the heat and let cool to room temperature.
3. Use a mortar and pestle or an electric blender to make a slightly coarse paste of the cooked onions and garlic, red chillies and tamarind, adding some water as needed.
4. Return the paste to the pan. Add salt and sugar to taste and bring to a boil. Reduce the heat and simmer until the paste is almost dry. Remove from the heat.
5. Serve at room temperature, garnished with Ikan Bilis and peanuts.