(Recipe taken from this blog post)
My absolute favourite sambal is one you can make in the Thermomix, yay! Read that post here. The only thing is that there are a couple of steps you need to take, so I wanted to see if I could find a quicker recipe anywhere.
For this sambal, I used three ingredients that I have never personally cooked with before – tamarind, belacan and rice bran oil. Suffice to say I was a little nervous! But I ended up with a really decent sambal especially given how easy it was to make. It was a little on the sweet side and my chillies didn’t have a strong kick so I will reduce the sugar and use one or two birds eye chillies in the future, but apart from that I was pretty chuffed with the result!
5 shallots, peeled
3 garlic cloves, peeled (snuck in one extra)
5 red chillies
50ml rice bran oil
1 teaspoon tamarind concentrate (I had tamarind puree in the fridge so I used that instead)
30g coconut or palm sugar
1/2 teaspoon salt
1/2 cup water
1/2 teaspoon belacan (I’m not sure how this translates in weight, so I just cut a slab off)
- Pop the shallots, garlic and chillies in your TMX bowl and chop for 5-10 secs/speed 6. Stop halfway and scrape down the sides so your mixture is chopped evenly.
- Eat! This is a great accompaniment for anything from fried noodles to fried rice to fried, well, anything. Just remember to store it in an airtight container in the fridge.
- Add the oil, and cook for 10 mins/100 degrees/speed 1.
- Add the tamarind, water, sugar, salt and belacan. Cook for 15 mins/100 degrees/speed soft.