8 shallots,
peeled and chopped
10 cloves garlic, peeled and chopped
30 cm (12 in) laos, peeled and thinly sliced
1 teaspoon coriander seeds
10 cm (4 in) fresh turmeric, peeled and sliced
6 large red chillies, seeded and chopped 3-5 bird's-eye chillies
5 cm (2 in) kencur roots, peeled and chopped
1 teaspoon dried shrimp paste
2 tablespoons oil
1 teaspoon salt
1/4 teaspoon ground white pepper
1 salam leaf, whole
1 stalk lemon grass, bruised
Place shallots,
garlic, laos, coriander seeds, turmeric, chillies, kencur
and dried shrimp paste in food processor and puree lightly, or grind
coarsely in mortar. Heat oil in wok or heavy saucepan. Add the ground
paste and remaining ingredients, and saute for 2 minutes or until marinade
changes colour. Cool before using.
SAMBALS
Sambel
Tomat - Tomato Sambal
4 tablespoons
oil
15 shallots, peeled and sliced
10 cloves garlic, peeled and sliced
14 large red chillies, seeds removed, sliced
2 medium-sized tomatoes, cut in wedges
2 teaspoons roasted dried shrimp paste
2 teaspoons freshly squeezed lime juice salt to taste
Heat oil in a heavy saucepan or wok. Add shallots and
garlic and saute 5 minutes over low heat. Add chillies and saute another
5 minutes, then add tomatoes and shrimp paste and simmer for another
10 minutes. Add lime juice. Put all ingredients in a food processor
and puree coarsely. Season to taste with salt. Cool before using. This
sambal can be deep frozen. An ideal accompaniment to grilled
fish.
Sambel Sere Tabia - Fried Bird's-eye
Chillies
Clean and discard the stems of about 25 bird's-eye chillies.
Heat 1/4 cup oil in a wok or saucepan until smoking hot. Crumble
1 1/2 teaspoons dried shrimp paste and combine with 1/4 teaspoon
salt. Add chillies, shrimp paste and salt to the oil, stir over
heat for I minute and then remove from heat and allow to cool. Store
chillies and cooking oil in an airtight container for up to I week in
a refrigerator
Sambel Matah - Shallot & Lemon Grass
Sambal
15
shallots
4 cloves garlic, sliced finely
10-15 bird's-eye chillies, sliced
5 fragrant lime leaves, cut in hair-like shreds
1 teaspoon roasted dried shrimp paste
4 stalks lemon grass, tender part only, very finely sliced
1 teaspoon salt
1/4 teaspoon black peppercorns, finely crushed
2 tablespoons freshly squeezed lime juice
1/3 cup oil
Peel shallots and slice in half lengthwise, then cut
in fine crosswise slices. Combine with all other ingredients and mix
thoroughly for a couple of minutes before serving with fish or chicken.
