This sambal is one of the simplest to make and is beautiful in appearance as well as taste. It is also one of the hottest. The coarsely ground shallots, garlic, and chiles caramelize as they cook down in the fragrant oil, producing a sambal that is as delicious as it is vibrant, and it tastes incredible with anything that loves a drizzle of ketchup or chili sauce.

Lara Lee

Gallery

Credit: Louise Hagger

Recipe Summary test

active:
30 mins
total:
30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons of oil in a large frying pan or wok over a medium heat. Add the chiles, shallots, and garlic and fry for 5 to 10 minutes until fragrant and softened, then remove from the heat. Transfer to a food processor and pulse to a coarse texture.

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  • Return to the pan with another 2 tablespoons of oil over a medium heat. Continue to cook the sambal for a further 10 minutes or until nicely caramelized, then season with the sugar (start with about half a teaspoon and add to taste), salt, and pepper before serving.

Notes

Reprinted from Coconut & Sambal by arrangement with Bloomsbury Publishing. Copyright © 2020, Lara Lee.

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