Cut dried chilies into a few parts. Boil the chilies until soften in water. Sieve and leave aside.
Grind into a paste:
dried chilies
shallots
shrimp paste
garlic
Heat a wok with 3/4 cup oil, saute the grounded ingredients. Add in sugar, tamarind paste and cook until oil floats on top. The sugar will caramelize and give a darker colour to your sambal when you add it earlier.Then add in anchovies and turmeric powder and cook for 5 to 7 mins. Add salt to taste. Do not add water for this sambal. The tamarind paste that I used is ready made seedless tamarind paste. If using the normal, add only 1 tbsp of tamarind juice. Dish out and serve with rice, nasi lemak etc.
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