One of my favorite sambal and one of the easiest too. Shallots and Thai (bird eye) chilies are the main ingredients. You can grind these to a rough paste with a food processor, or pestle and mortar if you are a traditionalist. Then fry with hot oil and season with salt, sugar, and bouillon granules. Be warned that these chilies are super hot, I usually remove the seeds to reduce the level of spiciness. You will really want to wear a pair of disposable plastic gloves when handling the chilies, or risk irritating painful hands for the rest of the day. This recipe can be easily doubled or tripled since this can be stored successfully in a fridge for up to 1 month and should keep even longer when stored in a freezer. ♥
Sambal Bawang - Shallot and Chili Relish
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Serves: 100 gram
- 125 gram shallots (Indonesian: bawang merah)
- 50 gram red Thai chilies (Indonesian: cabe rawit merah)
- 6 tablespoon oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 pack (7 gram) chicken bouillon granules (Indonesian: bubuk kaldu ayam)
- Peeled, washed and drained the shallots. Set aside.
- Remove the stalks from chilies. Optionally, wear a pair of plastic gloves and remove the seeds from chilies to reduce the spiciness level. Washed and drained. Set aside.
- With a food processor, or pestle and mortar, grind shallots and chilies to a coarse paste.
- Heat oil in a frying pan and cook the chili paste until it turns a darker shade and fragrant. Then season with salt, sugar, and chicken bouillon granules and cook until the chili relish is slightly caramelized.
- Turn off heat, let cool and store in a glass jar. This can keep for up to 1 month in the fridge. Return to room temperature prior to serving (or reheat in a microwave).