Spicy Indonesian Lemongrass Sambal
Ingredients
| 6 or more Thai or Serrano chilies, seeded and chopped | ||
| 1 cup shallots, chopped | ||
| 1/4 cup fresh ginger | ||
| 3 tbs fresh lemon grass, white and light green parts only | ||
| 6 macadamia nuts | ||
| 4 garlic cloves coarsely chopped | ||
| 2-3 tsp light brown sugar (this brings out the flavors in the spices) | ||
| 2 tsp turmeric | ||
| dash kosher salt | ||
| 1 tsp ground coriander | ||
| 1 tsp paprika | ||
| 1 bay leaf crumbled | ||
| 1 tsp black pepper | ||
| 2 tbs vegetable oil, more if needed | ||
| 1 cup water |
This spicy sauce can be used as a marinade or as a dipping sauce. It works well with chicken, beef, pork or seafood.
- Add all ingredients for sambal into a food processor and process until a smooth paste forms.
- If you want spicier add more chilies.
- Heat 2 tbs of oil in a heavy sauce over medium-high heat.
- Cook until fragrant and slightly brown, stirring constantly and adding more oil if mixture is too dry.
- Add 1 cup of water, reduce heat to medium and simmer until most of the water is absorbed but the mixture is still creamy.
- Stir often for about 4 minutes, then transfer to a bowl and cool.
- Cover and refrigerate until ready to use.
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