Fresh Sambal

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INGREDIENTS
180g shallots, peeled and finely sliced
15g garlic cloves, peeled and thinly sliced
15g bird's eye chillies, sliced
1 lemon grass stalk, very finely chopped
1/2 teaspoon roasted dried shrimp paste
1/2 teaspoon finely ground black pepper
1 teaspoon salt
5 tablespoons coconut oil
juice of 1 leprous lime (if unavailable, use kaffir lime)
(makes about 200g)


  1. Mix the shallots with the garlic, chillies, lemon grass, shrimp paste, pepper and salt. Stir in the coconut oil and lime juice.
TWEAK PERKS TO (AGAIN) SATISFY OUR TASTEBUDS
This was a DEFINITE winner for us including my mum and my auntie. It burned (I actually had tears) but it kept me going back for more and more. Why? Because it was really really good. This recipe had a few more tweaks than the previous one we did but it still tasted damn good.

 The adjustments made to this recipe is stated below:-
  • Used french onions instead of shallots
  • Added coriander as we had left overs from the Green Curry Paste recipe
  • Did not use the roasted dried shrimp paste or salt
  • Used white pepper instead of black pepper (did not have any)
  • Used sesame oil instead of coconut oil (still turned out great)
  • Used lemon instead of lime (did not have any)
  • Added some sugar to give it that sweetness that blended well with all the ingredients.
Though this recipe was tweaked quite a fair bit, Lynn and I have to agree that this version of the fresh sambal that we made was pretty decent BUT we should try to make the original recipe someday :)

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