Steamed Sea Bass "蒸鲈鱼" | Cooking Club Co.
Steamed Sea Bass – 蒸鲈鱼
February 6, 2018
Steamed Okra with Sambal
Steamed Okra with Sambal
March 16, 2018
Easy Sambal

Easy Sambal

Sambal, a must have condiment to add that extra “oohmp” to your Asian dishes. It is a versatile red chili paste that you can prepare ahead of time and also use it to cook seafood or vegetables. A good balance of ingredient is important to achieve a flavourful but not too spicy Sambal.

Preparation

for 1 cup of Sambal

 

Difficulty level

 

Main ingredients

  • 20 dried chillies, soaked with hot water
  • 10 small red onions
  • 5 large garlic cloves
  • 5 large or 10 smal kaffir lime leaves
  • 5 stalks lemongrass, use only the bottom 3 inches of the stalk
  • 20 g galangal
  • 20 g ginger
  • 10 g turmeric
  • 150 ml cooking oil

 

Seasonings

  • 3 tbsp tamarind juice, more if you like it tangy
  • 2 tbsp brown sugar or more to your taste
  • Salt to taste

Step-by-step

  1. Using pestle and mortar, blender or a food processor, grind the first 8 main ingredients to form a paste. If the mixture is too dry or difficult to grind, add 1 or 2 tbsp of cooking oil.
  2. Heat up 150 ml of cooking oil on medium-low.
  3. Add chilli paste. Saute for about 15 minutes or until super fragrance. Keep the heat at medium-low and continuously stirring the chilli paste to prevent it from sticking on the pan/wok.
  4. Add tamarind juice, brown sugar and salt.
  5. Saute for a few more minutes.
  6. Let cool. Store in refrigerator in an air-tight container. In the coming episodes, we will show you a few recipes that call for Sambal. Do not discard the excess oil.

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