Spicy Indonesian Lemongrass Sambal
- 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.