Sambal Paste With Lemongrass

Sambal Paste With Lemongrass


30 grams Dried Chilies, cut into small pieces with a scissor and soaked in boiling water, drained
8 (100 grams) Fresh Red Chilies, roughly chopped
200 grams Shallots, peeled, and roughly chopped
2 Stalks of Lemongrass, sliced
3 Cloves of Garlic, peeled and chopped
1 Small Piece (8 grams) of Fresh Turmeric, peeled
½ “ Piece of Ginger, peeled and chopped
5 Candlenuts
1 tsp Toasted Belachan or Shrimp Paste
1 Tbsp Palm Sugar
10 grams Tamarind Paste, mixed with 2 Tbsp of warm water
Sea Salt
Peanut Oil for frying


Process all the ingredients (except palm sugar and tamarind paste) until smooth. Heat about ¾ cup of more oil in a wok over medium heat. Fry the sambal until it is aromatic, and the oil starts to separate, and remember to stir continuously. Then season the sambal with tamarind paste, palm sugar, and sea salt.


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