Receta Sambal Paste With Lemongrass

by Angie

Tweet This Sambal Paste With Lemongrass is one of my favorite recipes. It is aromatic, spicy, and it's great to cook with chicken, seafood or vegetables. You'll be surprised by how versatile this simple sambal paste is, it can be turned into many mouth-watering dishes. Which, I will share with you too. Sambal Paste With Lemongrass Ingredients 30 grams Dried Chilies, cut into small pieces with a scissor and soaked in boiling water, drained 8 (100 grams) Fresh Red Chilies, roughly chopped 200 grams Shallots, peeled, and roughly chopped 2 Stalks of Lemongrass, sliced 3 Cloves of Garlic, peeled and chopped 1 Small Piece (8 grams) of Fresh Turmeric, peeled ½ “ Piece of Ginger, peeled and chopped 5 Candlenuts 1 tsp Toasted Belachan or Shrimp Paste 1 Tbsp Palm Sugar 10 grams Tamarind Paste, mixed with 2 Tbsp of warm water Sea Salt Peanut Oil for frying Method Process all the ingredients (except palm sugar and tamarind paste) until smooth. Heat about ¾ cup of more oil in a wok over medium heat. Fry the sambal until it is aromatic, and the oil starts to separate, and remember to stir continuously. Then season the sambal with tamarind paste, palm sugar, and sea salt. This Sambal Paste With Lemongrass is one of my favorite recipes. It is aromatic, spicy, and it's great to cook with chicken, seafood or vegetables. You'll be surprised by how versatile this simple sambal paste is, it can be turned into many mouth-watering dishes. Which, I will share with you too. Sambal Paste With Lemongrass Ingredients 30 grams Dried Chilies, cut into small pieces with a scissor and soaked in boiling water, drained 8 (100 grams) Fresh Red Chilies, roughly chopped 200 grams Shallots, peeled, and roughly chopped 2 Stalks of Lemongrass, sliced 3 Cloves of Garlic, peeled and chopped 1 Small Piece (8 grams) of Fresh Turmeric, peeled ½ “ Piece of Ginger, peeled and chopped 5 Candlenuts 1 tsp Toasted Belachan or Shrimp Paste 1 Tbsp Palm Sugar 10 grams Tamarind Paste, mixed with 2 Tbsp of warm water Sea Salt Peanut Oil for frying Method Process all the ingredients (except palm sugar and tamarind paste) until smooth. Heat about ¾ cup of more oil in a wok over medium heat. Fry the sambal until it is aromatic, and the oil starts to separate, and remember to stir continuously. Then season the sambal with tamarind paste, palm sugar, and sea salt. Author If you like this post follow us on: Facebook & Twitter Posted by Angie Tee at 6:06 PM 0 comments Labels: Condiments and Sauces, Malaysian, Vegetables, Video Tutorial