Pairs well with Sambal Bawang

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Sambal Bawang

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A spicy Indonesian condiment made with Thai chili and shallots, perfect for enhancing the flavor of simple dishes like rice or tofu.

00:45:00 total

Serves 8

medium

Sauce / Dressing / Flavoured Butter

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Ingredients

  1. shallot - 100 g (finely chopped)
  2. red Thai chili - 150 g (briefly chopped in a food chopper)
  3. oil - 200 ml (for sautéing and extending shelf life)
  4. kaffir lime leaf - 3 pc (optional for added aroma)
  5. water - 50 ml (helps to bring the flavors together)
  6. MSG - 1/2 tsp (enhances umami flavor)
  7. salt - 1 tsp
  8. mushroom bouillon - 1 tsp (for a savory depth)
  9. sugar - 1 tsp (just a bit to balance the flavors)

Instructions

  1. Prepare the Ingredients: Chop red Thai chili briefly in a food chopper and set aside. Then, chop shallots until smooth.
  2. 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.
  3. 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.

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