Malay, Sauces and Sambals

Sambal Ijo (Green Sambal)

I’ve been having crazy hectic weeks at work and am missing eating good food! So after work just now I decided to make this Indonesian sambal – chilli jam or chutney of sorts. It’s so versatile! Over hot rice, fried chicken (which is popular), grilled prawns… it’s really good on everything, though I’ve never really tried it with vegetables. Caution though that this is not meant as a chilli finishing oil in soupy dishes.

The ingredients are simple. I used about 15 cloves of fresh garlic, 3 Bombay onions, about 16 fresh green chillies and about 15 green bird’s eye chillies,
Wash and chop onions roughly and proceed to fry them till soft in about 6 tablespoons or so of vegetable oil. I used sunflower oil.
When the onion and garlic are soft, add the green chillies.
Fry for about 10 more minutes till everything is quite soft.
Then place all in a blender, including the oil. Blend but not too finely.
Fry the blended paste in a bit more oil. Add toasted ground belacan or fermented shrimp paste. If you don’t have this then you can simply omit this step.
Fry till the oil rises from the mixture. Season with salt, sugar and a tablespoon of distilled white vinegar. And that’s it!
Store in a jar with the oil and you can keep this in the fridge for a week. I had mine with hot plain jasmine rice and a leftover fried Jollibee chicken for my dinner.

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