red Thai chili - 150 g (briefly chopped in a food chopper)
oil - 200 ml (for sautéing and extending shelf life)
kaffir lime leaf - 3 pc (optional for added aroma)
water - 50 ml (helps to bring the flavors together)
MSG - 1/2 tsp (enhances umami flavor)
salt - 1 tsp
mushroom bouillon - 1 tsp (for a savory depth)
sugar - 1 tsp (just a bit to balance the flavors)
Instructions
Prepare the Ingredients: Chop red Thai chili briefly in a food chopper and set aside. Then, chop shallots until smooth.
Sauté the Mixture: Heat oil and add shallots, chili, and kaffir lime leaf. Sauté over medium-high heat until fragrant, then add salt, mushroom bouillon, MSG, sugar, and water. Lower the heat and cook until slightly reduced.
Storage: Store the Sambal Bawang in a sterilized glass jar. It lasts about 7 days at room temperature or can be refrigerated for up to 1 month or frozen for up to 3 months.