Sambal (Fragrant Hot Sauce)

Name: Sambal (Fragrant Hot Sauce)
Ingredients: 2 shallots, peeled; 1/4-inch (1cm) ginger, peeled; 1 medium red onion, halved; 10 dried Thai red chiles, de-seeded and soaked in water for 10 minutes; 3/4 tablespoon shrimp paste, known as 'belacan' locally (optional); 1/2 cup (~40g) dried anchovies, rinsed (optional); 1/2 cup (180ml) vegetable oil; 1 tbsp (15g) tamarind, seeds removed and soaked in 3 tbsp (45ml) water, can be substituted with lime juice; 1 tbsp (12g) sugar, preferably brown or cane sugar; 1 tsp (5g) kosher salt, or more to taste

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Just like ketchup in the US, or wasabi in Japan, sambal is the choice condiment for many Southeast Asians. Sambal is served with nasi lemak (see our recipe here) or alongside curries such as red...

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Ingredients

2 shallots, peeled
1/4-inch (1cm) ginger, peeled
1 medium red onion, halved
10 dried Thai red chiles, de-seeded and soaked in water for 10 minutes
3/4 tablespoon shrimp paste, known as 'belacan' locally (optional)
1/2 cup (~40g) dried anchovies, rinsed (optional)
1/2 cup (180ml) vegetable oil
1 tbsp (15g) tamarind, seeds removed and soaked in 3 tbsp (45ml) water, can be substituted with lime juice
1 tbsp (12g) sugar, preferably brown or cane sugar
1 tsp (5g) kosher salt, or more to taste