Sambal Sauce

recipe
Executive Chef Tony Pat of Nonya suggests using this chili sauce with shrimp satay or grilled fish and vegetables.

Yield:

Makes 1 cup

Recipe from


Ingredients

1/4 cup seeded dried hot red chilies
1/2 cup minced red bell pepper
1/3 cup minced onion
3 tablespoons minced garlic
2 tablespoons minced dried shrimp (or 1 teaspoon anchovy paste)
1/4 cup minced seeded fresh hot red chilies
2 teaspoons salad oil
3 tablespoons liquid tamarind concentrate (or lime juice)
1/3 cup firmly packed brown sugar
1/2 teaspoon salt

Preparation

1. Soak dried chilies in 1/4 cup hot water until soft, about 10 minutes. Whirl mixture in blender until smooth.

2. In a 10-inch frying pan over medium-high heat, stir bell pepper, onion, garlic, dried shrimp, and fresh chilies in salad oil until vegetables are limp, about 3 minutes.

3. Stir in dried chili mixture, tamarind concentrate, brown sugar, and salt; cook 2 to 3 more minutes.

Note:

Executive Chef Tony Pat, Los Angeles, California,

Nonya,

June 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note