Chili sambal
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Bird's Eye chilies | |
| 20 | Red chilies | |
| 10 | Cloves garlic | |
| ½ | cup | Oil |
| 2 | tablespoons | Concentrated tomato paste |
| 1 | tablespoon | Dried prawns; soaked and blended |
| 5 | tablespoons | Lime juice |
| 1 | tablespoon | Sugar |
| Salt and pepper to taste | ||
Directions
roland@... (Roland YAP) Chop and blend chilis and garlic to a fine paste using some oil if necessary. Heat remaining oil and add blended ingredients, tomato paste and dried prawns. Cook over low heat, stirring frequently for about 5 minutes. Add lime juice and sugar and season. Remove from heat and cool. Keeps for up to 2 weeks in a jar in the fridge.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .