Sambal Chilli

I've been introduced to this Nethili Sambal dish when I's 17 r 18 yrs old. A family member had been to singapore for many years and learned many dishes from there. That time she used to tell us about some paste ( which u don't get in India) which gives that authentic sambal flavour (now I know what she meant, obviously it's belacan). Inspite we had prepared this dish many a times. Later, we stopped consuming as it involves lots of time n lot's of OIL. This sambal chilli is used as a base for many malay dishes. It's finger licking delicious and I made Ikan bilis sambal ( nethili sambal)with this paste .Just try once, u'll fall in love..




Ingredients:
Shallots (rose) --300 gm
Dry red chillies -- 30 - 35 nos ( remove the seeds to take off the heat)
Garlic -- 14 nos.
Ginger -- 1" piece
else
Galangal -- 10 gm
+Ginger -- 20 gm
Salt -- to taste
Oil -- 1/4 cup
Jaggery /palm sugar -- 3 tbsp
Thick tamarind pulp -- 3 tbsp (mixed with 1/4 cup of water)
Belacan -- 1 tbsp,toasted (optional)





Method :
  • Soak the shallots in water overnight to peel the skin easily( else soak it for a couple of hours)
  • Cut the chillies using a scissor and remove all the seeds. Soak the skin in plain cold water for couple of hours or until it's soft.
  • Toast the baacan in a pan until all the moisture is absorbed and turns dry n powdered.
  • Also soak the garlic in water if it's skin is tight . Peel the skin off and gather the shallots,garlic,red chillies,ginger/galangal,belacan and put them in a blender. Finely grind everything adding only 1/4 cup or less water to run the mixie.
  • Tranfer the grounded paste to the pan and cover it with a lid. Cook the mixture over medium to medium low flame for 7 to 8 minutes. By the time, all the moisture would have been gone and the paste would be dry.
  • Pour n the 1/4 cup of oil to the paste now and mix thoroughly with the masala. Cover it with a lid and cook the mixture over a LOW flame for 35 to 40 minutes stirring every now and then. During this interval, u might see the colour changer from the blood red to almost brown tinge.This happens only if u slow cook the mixture for the specified time mention above.
  • After 40 minutes, the oil would start leaving at the sides of the pan, @ this stage add the salt,tamarind pulp,jaggery and add 1/4 cup of water. (if needed)
  • Mix them thoroughly and again cover it with a lid and again cook over a low flame until u reach the desire consistency (like jam,spreadable consistency)
  • Let the sambal chilli cool for couple of minutes and store them in a good container .Store them in the freezer if u r not going to use it immediately,else keep it the fridge.




Notes/Suggestions :
  • Adding belacan is purely optional, if u can get hold of it ,USE it. 
  • Vegetarians  may simply omit the belacan and go ahead with the rest of the ingredients .This is the base masala for most of the Malaysian recipes.
  • Actually, 1 cup of oil is used to make this sambal but I've reduced to 1/4th cup and u r welcome to filter the oil once the sambal has been made.
  • Always add the oil after cooking the paste for atleat 5 minutes, by doing so, u r avoiding the spluttering situation inside ur kitchen.
  • It's NOT SPICY at all as u already removed all the seeds.It's deliciously sweet..


Cheers,

Shanavi






17 comments:

  1. Love the clicks and what a yummy recipe.. tongue tickling!

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  2. Great post dear,thanks for sharing.

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  3. Delicious looking sambal chillis.
    Deepa

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  4. Thanks for step by step pictorial..useful recipe.

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  5. Delicious, this sauce is there we can make lot dishes with it.

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  6. Hi Shanavi

    New to your blog & found it very interesting. This Swambal recipe is new to me but looks super tempting. got to try.

    Following you now

    Do visit my space & follow if you like
    http://shwetainthekitchen.blogspot.com/

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  7. Very interesting and unique dish, sounds so yummy.

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  8. new to me....yummy..very tempting :)

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  9. Lovely rich colour..must be tasting awesome too.

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  10. though i am in singapore, and use this paste in some of my dishes, do not know how to prepare this sambal... thanks for sharing....

    bookmarked....

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  11. Shanavi,

    Very nice.. this is something I am looking for.. Great..

    Great-secret-of-life.blogspot.com

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  12. Slurp,thick chilli looks fabulous, wish to have a bowl of this chilli based nethili sambal.

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  13. This sounds new to me..looks yum

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A cool chatter box who always bugs everyone around & a good friend who stepped into a new world called BLOGGING..