Sambal Goreng Sauce

Name: Sambal Goreng Sauce
Yield: makes about 450 ml / ¾ pint
Cuisine: Asia
Ingredients: 2 candlenuts or macadamia nuts, or 4 blanched almonds, chopped; 1 tsp chopped ginger; 2–6 large red chillies, deseeded and chopped; 2 tbsp groundnut oil or sunflower oil; 1 can(400 ml/ 14 fl oz) of coconut milk; 1 tsp salt; 4 tbsp hot water; 2 tbsp tamarind water; 1 tsp roasted shrimp paste (balachan, optional); 2 tsp roasted coriander seeds, crushed; 2 garlic cloves, chopped; 2–3 tomatoes, skinned, deseeded, and roughly chopped; 1 tsp paprika; 4 shallots, chopped

Preparation info

makes about
450 ml

Difficulty
Easy

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

Sambal gorengis a generic term for a great number of everyday dishes in Indonesia and Malaysia. Don’ t confuse it with the word sambal, which is a relish made with lots of chillies. Sambal goreng sauce can be made at any time and can be eaten with anystaple – rice, potatoes, noodles or pasta.

Ingredients

4 tbsp hot water
1 can(400 ml/ 14

Asia
Sauce
Southeast Asia
Gluten-free

Method

First make the spice paste: put all the ingredients in a blender with 2 tablespoons cold water and blend until smooth. Transfer to a saucepan, bring to the boil and cook, stirring often, for 6-8 minutes.

Add the hot water and continue cooking for 5 minutes. Add the coconut milk and simmer, s