Plough sambal

Plough sambal

Sambal bajak

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South East Asian Food

Along with Sambal Terasi, this cooked sambal is the one eaten most often. The ‘plough’ may refer to the rice, sambal and perhaps a little dried fish farmers take to the fields with them.

Ingredients

Quantity Ingredient
10 red chillies
4 candlenuts or raw almonds or macadamia nuts, smashed
2.5 x 2.5cm slice shrimp paste
3 garlic cloves
6 shallots, sliced
2 tablespoons vegetable oil
1 teaspoon palm sugar
salt
a little tamarind water, to taste

Method

  1. Grind the chillies, candlenuts, shrimp paste, garlic and shallots to a rough paste. Heat the oil in a wok, fry the paste until everything is soft, and add sugar, salt and tamarind water to taste and a dash of plain water. Turn down the heat and allow the ingredients to ‘stew’ a little.
  2. Turn the heat up again and stir-fry until all the water has gone and the spices fry until they are brown and oily. Allow to cool.
Tags:
SBS
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