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.