VIDEORECIPE Singapore Sambal Chili Sauce
How to make your own homemade sambal sauce! Perfect to serve with almost any meal.
- 6 cloves garlic
- 6 shallots
- 11⁄2 in blue ginger
- 2 Stems Lemongrass
- 5 fresh red chilies
- 50 g dry chilies
- 1 Cup Cooking oil
- 30 g dry shrimps
Soak the dry chilies in boiling water for about 5 minutes, till soft. Remove the seeds from the softened chilies.
Cut and remove seeds from the fresh chilies. Peel the shallots, garlic, and ginger. Slice the lemongrass.
Toast the dry shrimp for a few minutes, then grind them in a food processor. Add both fresh and dry chilis, and the rest of the prepared vegetables. Add 1/2 cup of cooking oil, and blend into a smooth paste.
Heat the remaining cooking oil on low heat. Stir fry the chili paste on it for 10-15 minutes. The sauce will get drier and darker.
Serve with noodles, rice, stir-fry meat or vegetables, and enjoy!