Sambal Belado
40 min
30 min
4 Per
- Wash and cute both types of chillies into chunks.
- In a food processor, blitz the chillies coarsely. You want them to be roughly chopped. Set aside.
- Peel and wash red onions. Blitz the onions in the food processor. Again, you want them to be roughly chopped. Set aside.
- Peel garlic and ginger. Cut them into chunks and blitz them into a fine paste using a food processor. You may add a bit of water into the mixture so that it blends into a smooth paste.
- In a wok, heat oil on a medium heat.
- Sauté roughly chopped onions until fragrant. Add in ginger and garlic paste and sauté until it has thicken a bit.
- Add in chillies and lemongrass and continue to fry.
- Add in salt, lemon juice and sugar and continue to fry until the sambal has thicken and the oil starts to get red. This pecah minyak process would take about 15 to 20 minutes.
- Do not leave the sambal unattended. Continue stir occasionally until it is cooked.
- Serve with freshly fried chicken or fish on a bed of white rice.
- 500g fresh red chillies
- 200g fresh red bird’s eye chillies
- 2 medium sized red onions
- 1 bulb of garlic
- 1 inch of fresh ginger
- 2 stalks of lemongrass
- 2 tablespoons lemon juice
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 1 tablespoon sugar
