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00Ingredients
Instructions
Heat 1/4 cup of oil in a wok and fry the dried anchovies over medium heat until they are crisp. Remove the fish from the pan and drain on kitchen towels. Wipe the wok clean.
In a food processor or blender, process the softened chiles, garlic, shallots and shrimp paste to make a thick paste.
Heat another 1 tablespoon oil in the wok. Fry the paste till brown and fragrant, then add sugar and tamarind water. Fry for another minute or so.
Store sambal in a resealable container in the refrigerator.
| Servings |
| 2 cups |
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This recipe and others can be found in the following article: Ingredients1/4 cup plus 1 tablespoon vegetable oil 2 cups ikan bilis 8 to 10 dried red chiles (or to taste), soaked to soften 1 clove garlic, peeled 2 shallots, peeled 1 teaspoon shrimp paste 1 tablespoons sugar 1 teaspoon tamarind paste, mixed with 1/4 cup water
InstructionsHeat 1/4 cup of oil in a wok and fry the dried anchovies over medium heat until they are crisp. Remove the fish from the pan and drain on kitchen towels. Wipe the wok clean. In a food processor or blender, process the softened chiles, garlic, shallots and shrimp paste to make a thick paste. Heat another 1 tablespoon oil in the wok. Fry the paste till brown and fragrant, then add sugar and tamarind water. Fry for another minute or so. Store sambal in a resealable container in the refrigerator.
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