Green Chili Sambal with Baby Anchovies
- 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.
- 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.
- Let sambal cool completely then store it in an air-tight jar & keep in a fridge. Sambal will stay good for 2 weeks.
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