Chilli & Paprika Sambal
Origin: Bali Island
Source: Verawati Schreiner
Notes, Tips & Tricks
Sambal Cabe Paprika is quite easy to make. It tastes good and not too spicy. Suitable for the beginners;-) and good for barbecue. I've made it once for summer street party 2012 in my neighbourhood's corner. And it was worth it! The neighbours were happy ;-)
Ingredients
Ingredients :
- 1 large red paprika, raughly chopped
- 3 - 5 small red chillies / bird chillies
- 1 clove garlic, chopped
- 3 kaffir lime leaves, finely sliced (optional)
- salt to taste)
- sugar to taste)
- 3 tbsp oil
Step-by-Step Instructions:
1 Put paprika, chili & garlic in a blender or food processor & blend into smooth paste. (If necessery add a little bit oil to help the blending process).
2 Heat 2 tbsp oil in a wok or saucepan. (Don't add oil if already added in a blender).
3 Stir fry the sambal paste & kaffir-lime leaves. Stirring all the time until well cooked & fragrant.
4 Adjust into medium heat & let it cook until oil begins to appear on the surface, take about 15 mins. Stir frequently.
5 Stir frequently so that sambal does not burn. Sambal is ready when the liquid is completely absorbed and the paste has become relatively dry.
6 Adjust the seasoning. Add salt & sugar to taste. Remove from heat.
Tipp:
Let sambal cool completely then store it in an air-tight jar & keep in a fridge. Sambal will stay good for 2 weeks..