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Ingredients :
makes about a cup.
6 large fresh red chilies, chopped
roughtly
1 tablespoon dried shrimp paste
6 cloves garlic
8 kemiri nuts, grated finely
1 large onion
3 tablespoons peanut oil
1/2 teaspoon Laos powder
1 teaspoon salt
5 tablespoons tamarind liquid
2 tablespoons palm sugar
Method :
Use a food processor to blend the chilies,
garlic and onion to a pulp. Heat a small frying pan with oil and fry the
blended mixture over low heat, stirring for 5 minutes or until well
cooked but not brown. Add kemiri nuts, Laos powder, shrimp paste and
salt. Crush the shrimp paste againstthe side of the pan and fry,
stirring until mixture is well blended. Add tamarind liquid and sugar,
stir and simmer until well fried and turned reddish-brown in color. The
oil should have separated from the mixture. Cool and store in an
airtight bottle. If kept in a fridge, the sambal could be stored for
weeks.
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