Green Chili Sambal with Baby Anchovies

Name: Green Chilli Sambal with Baby Anchovies
Ingredients: 250 g large green chillies, chopped; 100 g shallots, chopped; 2 gloves garlic, chopped; 50 g dried baby anchovies (teri nasi); 1 tsp sugar or palm sugar; 1 tsp salt or to taste; 3 tbsp oil

Origin: Indonesia

Ingredients

250 g large green chillies, chopped
100 g shallots, chopped
2 gloves garlic, chopped
50 g dried baby anchovies (teri nasi)
1 tsp sugar or palm sugar
1 tsp salt or to taste
3 tbsp oil

Green Chilli Sambal with Baby Anchovies

This sambal came from a spontaneous idea in my kitchen. Inspired from Sambal Lado Uap from West Sumatra, I did such a "try & error" experiment. I happened to have stock of large green chillies in my garden & Autumn is getting closer. Before my chillies go rotten, I think hard how to rescue them in a proper way ;-). Save the best till last ha ha. Well…I am a chilli lover, do you ???!! If the answer is YES then why don't you make your own experiment ??!

It is a fairly spicy relish, not too hot as you imagine because green chilli is unriped chilli, hasn't achieved the hottest stage!! And the present of dried baby anchovies gives a salty savoury taste…..hmmmm simply delicious !!

Tipp: Make it a little bit salty to obtain its best taste!! If preferred, you can replace dried baby anchovies with dried baby shrimps.

Instructions

Deep fry dried baby anchovies till golden brown and crispy, set aside to drain.
Steam the green chilli, shallot & garlic until they are soft (approx. 10-15 minutes)
Transfer all the steamed ingredients on to grinding stone (or mortar & pestle) and roughly grind.
Heat 3 tbsp oil in a wok or saucepan. Add grinded sambal, stir-fry over medium heat until fragrant and oil begins to appear on the surface, take about 10-15 mins. Stir occationally.
Adjust the seasoning, add salt or sugar to taste. Add the fried baby achovies, stir to mix & remove from heat.