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Ingredient
How To Make Sambal
Introduce
Chef :
Daniel LimHow To Make Sambal
This is a very versatile sauce and is largely used in Southeast Asian dishes. Very much like Indian masala, there are hundreds upon hundreds of variations. And yes, it is finally here! My very own version of sambal. I wouldn't say that this is an authentic or a traditional recipe. It is just my own rendition. I used a mixture of chilies in order to stack flavors. I did not use dried shrimps. But I used dried scallops and 3 different types of shrimp pastes.
Ingredient
Food ration :
1 PintCooking time :
1hr
50 g
Ancho,
50 g
Guajillo,
25 g
Dried Scallops,
5 Cloves
Garlic Crushed,
1/2 Inch
Ginger,
4 Stalks
Lemongrass White Parts Only,
2 TBSP
Lee Kum Kee's Shrimp Paste,
Pinch
Dried Mushroom Powder,
Pinch
Sea Salt,
Pinch
Demerara Sugar,
Cooking instructions
* Step 1
Hydrate the dried chilies in warm water for 30 mins to 1 hr.
* Step 2
Add in 1/2 cup of the scallop water.
* Step 3
Add in the chili blend.
* Step 4
Taste and adjust for seasonings with salt and sugar.
* Step 5
For the detailed recipe video:
https://www.instagram.com/tv/CNaPBjOFYIN/
Note: if there is a photo you can click to enlarge it
Tag
Ancho,
Guajillo,
Dried Kashmiri Chilies,
Dried scallops
Red Onion Coarsely Chopped,
garlic, crushed
ginger
Fresh Red Chili Deseeded,
Lemongrass White Parts Only,
Lee Kum Kee's Shrimp Paste,
Fermented Black Shrimp Paste,
Peanut / Grapeseed / Sunflower Oil,
Belacan (Malay Fermented Shrimp Paste),
Dried Mushroom Powder,
sea salt
Demerara Sugar,
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