* Exported from MasterCook *
Sweet Chilli Sambal with Fish Sauce
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Seafood
Amount Measure Ingredient -- Preparation Method
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1/2 cup hot water
1 tablespoon tamarind paste -- also called concentrate, or 1 walnut-sized piece of tamarind pulp
1 pound sweet chillies -- roughly chopped
2 onions -- each chopped into 8 pieces
8 garlic cloves
1 1/2 cups cooking oil
1/4 cup light brown sugar -- or palm sugar
2 1/2 tablespoons fish sauce
If you're using tamarind pulp, combine the hot water and tamarind pulp in a bowl. Smash the tamarind pulp with a fork to dissolve as much of it as you can. Let sit for 10 minutes. Discard the pulp, keeping the tamarind water.
Process the onions, chillies and garlic in a food processor with the oil until a rough pastelike texture is reached. Place the paste in a non-reactive pan over very low heat and cook for approximately 1 hour stirring the mixture regularly to make sure it does not stick or burn. Add the tamarind water or concentrate, palm sugar and fish sauce and cook further until the mixture becomes sticky, thick, salty and sweet, about 1 hour. at this point the oil should have fully separated from the paste and will be sitting on the top. Cool and store in the refrigerator.
Makes 4 cups (16 one-tablespoon servings).
AuthorNote: The general rule is the larger and fatter the chilli, the milder it will be. At the market, look for chillies that are labeled "sweet" or "stuffing" chillies. If you enjoy the flavor but no spice, then feel free to use red bell pepper as a substitute.
My friend and talented chef, Jeremy Hammond-Chambers, taught me how to make a sweet chili sambal and I've been hooked ever since. Sambal is a condiment usually made with chillies - lots of chillies. I'm not a big blow-off-your-
Cuisine:
"Asian"
Source:
"The Steamy Kitchen by Jaden Hair, 2009."
S(Formatted by Chupa Babi):
"Feb 2010"
Yield:
"4 cups"
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Per Serving (excluding unknown items): 215 Calories; 21g Fat (85.0% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 4mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 349 0 0 0 0 0
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