Indonesian Spice Paste (Sambal) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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The tiny red chiles in this recipe are available at Asian groceries. Don't be shy about using these....be bold! This recipe is from Moosewood Restaurant. Ingredients:
3 tablespoons oil |
1/4 cup minced onion |
1 -2 tablespoon minced garlic |
4 -6 teaspoons tiny dried red chilies, crushed or 4 -6 teaspoons hot red pepper flakes |
1/3 cup finely minced fresh tomato |
1 teaspoon salt |
2 teaspoons sugar |
2 teaspoons molasses |
Directions:
1. In a small frying pant or in a wok, heat te oil and stir fry the onions and garlic.
2. After a minute, add the hot pepper flakes or dried chiles.
3. Reduce heat and stir constantly so the peppers don't burn.
4. As soon as the flakes darken a little, add the rest of the ingredients and on the lowest heat, cook the sambal until most of the moisture has evaporated, about 15-20 minutes.
5. The final product should be so well cooked that you can't detect the tomatoes.
6. This recipe makes only a small amount, which is all you'll need. Refrigerated, this will keep for months.
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