Name: Kuah Sambal Goreng
Yield: Makes about 570 ml/1 pint/2½ cups of sauce
Cuisine: Indonesia
Ingredients: Salt to taste; 5-cm/2-inch stem of lemon grass; 2 tbsp tamarind water; 850 ml/1½ pints/3¾ cups coconut milk; 3 large red chillies, de-seeded and chopped; or ½ tsp chilli powder + 1 tsp paprika; A large pinch galingale powder; 2 tbsp peanut oil; 2 cloves garlic, chopped; 4 shallots, chopped; 1 tsp chopped ginger; 2 tbsp of the coconut milk (see below); 2 kaffir lime leaves; 2 candlenuts (optional); 1 tsp shrimp paste; ½ tsp salt; 1 tsp ground coriander; 2 large red tomatoes, skinned, de-seeded and chopped

Preparation info

Makes about
570 ml
of sauce

Difficulty
Easy

Appears in

Indonesian Regional Food and Cookery

By Sri Owen

Published 1994

About

This is a rich, creamy sauce, so it will taste nicer if you make it quite spicy.

Ingredients

For the Paste

4 shallots, chopped
2 cloves garlic, chopped
3 large red chillies

Method

Blend all the ingredients for the paste until smooth, and transfer to a saucepan. Bring to the boil and simmer, stirring often, for 5 minutes. Add the coconut milk, lemon grass and kaffir lime leaves. Bring everything to the boil again, then simmer for 50 minutes, stirring occasionally.

Add the chopped tomatoes and some more salt. Go on simmering for another 10 minutes. Adjust the seaso