Most sambal recipes or bottled versions contain shrimp paste, artificial flavours or too much sugar.
This is an easy healthy alternative that you can add to any cooked vegetables (or meat). Alternatively it makes a perfect dip and accompaniment to raw crunchy vegetables and crackers.
Feel free to adjust the ratio of ingredients to suit your individual and unique tastes. This makes about half a jam bottle of sambal paste.
Use it as a stir fry sauce, curry paste or marinade. If using as a stir fry or curry paste all you have to do is to saute a tbsp of paste....or just enough to coat your main ingredients... before adding your choice of veggies or meat.
I love adding sambal to long beans, french beans, snake beans, sugar snap peas, asparagus, onion and eggplant. Experiment and have fun!
Basic sambal recipe
Ingredients ( use organic or chemical free where possible):
20 dried chilies soaked in boiling water for 10 minutes and rinsed.
1 big onion
1/4 cup salted peanuts or salted cashews.
2 red chillies
1/2 cup passata or fresh tomatoes
Blitz all the above in a food processor or blender until you get a coarse paste.
Heat a tbsp of olive oil.
Add the paste and saute for a few minutes until a wonderfully delicious aroma is released and the oil starts to separate from the paste.
pinch of sugar
dash of apple cider vinegar
In an air tight bottle in a fridge