Dakota’s Sambal Terasi
INGREDIENTS
• 3 Fresno chilies
• 5 red bird’s eye chilies
• 1 large shallot
• 2 tsp terasi/shrimp paste
• 1 small tomato
• 2 makrut lime leaves,
de-veined + thinly sliced
• 3 tbsp neutral oil
• 1/2 tbsp palm sugar
• 1-2 cloves garlic
• salt to taste
• half a lime, optional
Sambal is the backbone of nearly every Indonesian meal. Without sambal, something is missing... This versatile sambal recipe is especially delicious with tempeh. Just slice, fry, and salt your tempeh to a) dip into the sambal like french fries or b) crumble + press into the sambal for tempeh penyet.
Serves: 4
Time: 15 minutes
DIRECTIONS
Toast terasi on a dry pan or directly over a flame for 5 minutes.
Add neutral oil to a pan, saute chilies, tomatoes, shallots, and garlic on high heat for about 5 minutes until fragrant and near blistering.
Add the cooked ingredients, toasted terasi, and palm sugar to a food process or mortar + pestle and blend until smooth.
Return the blended chili paste to the pan over medium heat, add the lime leaves and salt to taste.
Continue cooking, stirring frequently until the chili paste turns a darker shad of read (about 5 minutes)
Squeeze with lime, if you wish. Enjoy as a spicy condiment to your meal!
