Very much a full-flavoured sambal.



Ingredients:
  • 10 Chillies
  • 200 gm Onions
  • 3 cloves Garlic
  • 12 Candle nuts
  • 1 tsp Laos powder ( galangal, Alpinia galanga)
  • 1 tsp Shrimp paste
  • 3 tsp brown Sugar
  • 125 ml Tamarind liquid
  • 2 sprigs Lemon grass
  • 25 gm creamed Coconut
  • 2 Tbsp Oil
  • Salt to taste
Method:
  1. Homogenise or grind Chillies, Onions, Garlic and Candle nuts  into a coarse paste. Add Laos, Shrimp paste and sugar.
  2. Heat Oil in wok and add the mixture. Stir-fry until Onion are soft and slightly browned.
  3. Add Tamarind, Lemon grass, Coconut and Salt. Simmer until mix becomes thick and the oil produces a sheen on top.
  4. Remove Lemon grass.
  5. Allow to cool  and  store in a jar refrigerated. Safe for 10 days.