Sambal terasi dari Janet De Neefe
Janet De Neefe's incredible Sambal Goreng
Nov 23, 2011 , 11:09 AM by Annie Gastin
This Sambal Goreng is a fried sambal from Bali. Janet De Neefe shared this recipe with Arvos, from her book, Bali: The Food From My Island Home.
1tsp shrimp paste
1 tsp sea salt
250 ml coconut oil
7 red shallots
8 cloves of garlic
3 long red chillies, finely sliced
6 small red chillies, finely sliced
Mix shrimp paste and sea salt together until it looks like brown sand. Set aside.
Heat the oil in a wok over medium heat. Add the shallots and garlic and gently fry, stirring around until it turns a pale golden brown. This should take about 2 minutes. If darkening too quickly, lower the heat. Add the chillies and shrimp paste. Mix and fry for another 20 seconds until chilli is barely cooked and looks bright and glossy. Pour the mixture through a strainer and into a bowl. Transfer the sambal to a separate bowl. Reserve your oil for another use.
This recipe makes 3/4 cup.
sumber: via greatindonesia
