A super quick, ultra versatile, 3-ingredient, basic sambal or dried chili paste recipe, courtesy of Mom.
This chili paste is also known as as cili kisar and is a base ingredient for a lot of Malay dishes. I usually whip up a big batch and keep in the fridge so I always have some on hand. This can keep up to 2 weeks or so in the fridge.
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ingredients:
- 20 Dried chilis
- 1 Red Onion/3 shallots
- 4 cloves of Garlic
- 1/2 cup of Water
or just guesstimate :D
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Sambal recipe:
Technically this is not sambal - more like a chili paste base that can become sambal. To turn this into sambal you can eat:
1. Stirfry the dried chili paste in a pan with lots of oil under Low heat so the chilis don’t burn.
2. Once the chili paste turns a darker hue, and you see oil turn red, add salt and sugar to taste.
3. Et voila! Sambal that you can eat!
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26 авг 2024
