(Recipe taken from the Taste of Asia TMX cookbook)
100g ikan bilis (dried anchovies), washed and dried
100g fresh chillies, with seeds removed (learn from my idiocy and USE A GODDAMN PAIR OF GLOVES WHEN DOING THIS.)
9-10 cloves garlic, peeled
200g onions, peeled (i had some extra shallots so i used that instead)
1 tsp salt
- Place ikan bilis into TM bowl and mill for 30 seconds on speed 8. Set aside.
- Place chillies, onions and garlic into TM bowl and mince for 30 seconds on speed 7-8. Scrape down the sides of the bowl and repeat as needed until a very fine paste is formed.
- Add oil and ground ikan bilis, and cook for 10-15 minutes at varoma temperature on speed 2.
- Add salt and sugar, and cook for a further 10 minutes at varoma temperature on speed 2. The sambal is ready when the oil separates from the mixture. (also, when your house smells so good you’d happily eat it.)
I actually felt that I could have popped the chillies in without deseeding them, the sambal wasn’t as spicy as I thought it would be. Next Time!