Another version of vegetarian sambal that has more ingredients. The previous one [Vegetarian Sambal I] has no carrots and uses fresh red chillies with calamansi lime juice. This one uses chilli paste [from dried chillies] and tamarind slices. Both are as good. You can squeeze in so lime juice for more tangy taste.
Ingredients
[recipe adapted from Kuali.com with slight modification]
[recipe adapted from Kuali.com with slight modification]
300 gm chilli paste
75 ml oil
75 gm sugar
1 tsp salt
15 gm tamarind slices
4 slices galangal [wild ginger]
extra lime juice - optional
extra lime juice - optional
Blend together
3 red chillies
6 bird eye's chillies
1 stalk lemongrass
10 g fresh tumeric
100 gm tomato [about 1 medium size]
70 gm carrot [1/2 a medium size carrot]
- Heat oil in wok and add in the blended spice paste. Fry until fragrant.
- Add in chilli paste and fry until oil separates. Add in tamarind slices, galangal, sugar and salt to taste. Stir fry until fragrant.
- Dish out to cool before storing in glass container.
- Add extra lime juice if preferred before serving with rice, noodles etc with raw vegetables like cucumber or four angled beans.
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