INDONESIAN SHRIMP PASTE SAMBAL

Method6 steps · about 35 min

1. 1

   Step 1: In a dry pan, toast the shrimp-paste block until lightly charred and fragrant, turning and watching it so it does not burn. Set it aside for pounding.

   Uses About 20 g fermented shrimp paste (belacan or terasi), one small block; choose a product made only from shrimp and salt and check its label

2. 2

   Step 2: Rinse and drain the chillies and, if using, the tomato; rinse the lime or calamansi for serving. Deseed the chillies, quarter the optional tomato and peel the five garlic cloves and five shallots. Have everything ready, then heat the 5 tbsp cooking oil in a wok or pan over medium heat.

   Uses Clean water, enough to rinse the chillies, optional tomato and lime or calamansi; drain afterwards · 8 bird’s-eye chillies (chilli padi), deseeded · 8 fresh red chillies, deseeded · Optional tomato, prepared only if included · 5 garlic cloves, peeled · 5 red shallots, peeled · 5 tbsp cooking oil, for sautéing; leave excess oil in the pan

3. 3

   Step 3: Sauté the prepared chillies, garlic and shallots in the heated oil, adding the tomato only if using it. Cook until tender and the shallots are translucent; the tomato, if included, should be blistered, caramelised and soft.

   Uses Heated pan with the one 5 tbsp cooking-oil allowance · Prepared chillies, garlic, shallots and optional tomato, excluding rinsing water

4. 4

   Step 4: Remove the pan from the heat. Lift the cooked vegetables into a mortar, leaving excess oil behind.

   Uses Only sautéed vegetables and adhering oil, with excess pan oil left behind

5. 5

   Step 5: Add the toasted shrimp paste to the cooked vegetables. Pound with salt and sugar to taste until as fine or chunky as you prefer. A food processor can be used instead of the mortar.

   Uses Lifted cooked sambal vegetables and adhering oil · Reserved toasted shrimp paste · Salt, to taste, for pounding · Sugar, to taste, for pounding

6. 6

   Step 6: Finish with a squeeze of lime or calamansi juice just before serving. For later use, cool promptly in a shallow container and refrigerate within 2 hours, or within 1 hour above 32°C. Keep airtight in the fridge and use within 4 days, or freeze for later use; add the fresh juice when serving.

   Uses Completed pounded sambal · A squeeze of green lime or calamansi juice, just before serving