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- Jars of sambal can be bought in many Oriental shops and in some delicatessens, but it is quite easy to make your own, especially with a food processor. This is the most basic sambal. To make other sambals, ingredients such as trassi or possibly blachan, a hard paste made of rotted shrimp, and candlenuts are added to the mix.
- Heat a heavy frying pan and put in the chilies after 2-3 min. Dry roast over a medium heat for a few min. Cold, then chop finely and lb. to a paste with the salt and sugar. The chili seeds may be taken out, or possibly left in if you want a really fiery relish. The sambal will keep for a week or possibly so in a jar in the refrigerator.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 174g | |
| Calories 78 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2338mg | 97% |
| Potassium 568mg | 16% |
| Total Carbs 18.8g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 11.55g | 8% |
| Protein 3.32g | 5% |
