Sambal terasi

Sambal terasi

By
From
My Feast
Makes
1/2 cup
Photographer
Chris Chen

This is a very hot sambal. Terasi is the Indonesian version of shrimp paste, and although the smell and raw taste is very strong, once cooked it adds the flavour of Indonesia to your dishes. Candlenuts add a rich flavour and also assist in the thickening of the sambal, but they must be cooked first, otherwise they will give you a stomach ache. Enjoy this sambal with crispy dried fish.

Ingredients

Quantity Ingredient
6 red bird’s eye chillies, chopped
5 candlenuts, chopped
3 red asian shallots, chopped
2cm ginger, chopped
garlic, chopped
2 tablespoons grated palm sugar, chopped
2 teaspoons fermented shrimp paste
1 teaspoon ground turmeric
100ml tamarind water, (see note)
1 lime, juiced
60ml palm oil, (see glossary)

Method

  1. Using a large mortar and pestle, grind the chilli, candlenuts, shallot, ginger, garlic, sugar, shrimp paste and turmeric to a coarse paste. Add the tamarind water and lime juice and grind until well combined.
  2. Heat the palm oil in a wok over medium heat. When hot, add the paste and stir-fry for 10 minutes until thick and pulpy. Remove from the heat and cool.

Note

  • To make tamarind water, place 50 g tamarind pulp in a heatproof bowl and pour over 150 ml of boiling water. Allow to cool, then mix together to combine well. Strain through a fine mesh sieve, extracting as much liquid as possible. Discard the solids. Makes 100 ml tamarind water.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
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