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  Added: Jun 16, 2006  •  Visited (349)  •  Print version Print this recipe (39)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Fried Chili, Shallot And Shrimp - Paste Condiment
(Sambal Goreng)
What You Need:
  • 3 tablespoons vegetable oil
  • 1 teaspoon finely chopped garlic
  • ¼ teaspoon trassi (shrimp paste, see Glossary)
  • 1/3 cup finely chopped shallots, or substitute 1/3 cup finely chopped scallions, white parts only
  • ¼ cup finely chopped fresh hot chilies including the seeds
  • ¼ teaspoon salt

  • How To Cook:
    1. In a heavy 8- to 10-inch skillet, heat the oil over moderate heat until a light haze forms above it.

    2. Drop in the garlic and stir it for 1 minute, add the trassi and mash it completely with the back of a spoon. Stir in the shallots or scallions and cook for a minute or so longer.

    3. Add the chilies and salt and, stirring frequently, simmer for about 5 minutes, or until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in a spoon.

    4. Cool the sambal goreng to room temperature before serving. Covered and refrigerated, it may be safely kept for 1 or 2 weeks.

    To Make: about ½ cup
    This recipe is also available in:
    Cuisine » Oceania » Indonesia
    Main Ingredient » Vegetables » Peppers
    Main Ingredient » Vegetables » Shallots
    Main Ingredient » Condiments » Oil
    Dish » Sauces & Condiments

     

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