This is another variation of sambal or chili paste that is very popular in Indonesia. We, Indonesian people, like to eat spicy food a lot, and I must say that maybe we have the most number of chili paste or chili sauce creations compared to other countries, hahaha…….
Do you know that in Indonesia, kids from a very young age have started to try eating spicy food? Other people will be looking at you strangely if you say that you can’t stand spicy food. For us, eating without chili might be the same as eating tasteless dishes that cooked without the addition of salt. You will see that many Indonesian people bring chili sauce in small packets or big bottles when they go abroad, hahaha………..that is how we are so addicted to chili.
This recipe of chili paste is a perfect companion for some of Indonesian traditional dishes, such as yellow (turmeric) fried chicken, grilled chicken in sweet soy sauce, grilled fish, fried fish, grilled rice, as a mixture in fried rice or fried noodle, and other dishes. You can always adjust the spiciness level, but what I made this time was super spicy that I could only eat a little bit very time.
- 100 gr chili padi (combine between red and green, but this time I only used the red ones) / 100 gr campuran cabe merah dan cabe hijau
- 1/2 large onion, cut in slivers
- 2 cloves of garlic, crushed and slice
- 2 shallots, slice
- 2 thumbs of galanger / 2 ruas jari lengkuas, cut into thin slices
- 1 tsp Indonesia dried shrimp paste / 1 sdt terasi kering
- 2 tsp palm sugar / 2 sdt gula merah
- 1 tsp salt
- Lime juice from 2 small limes (keep the lime skins to use later on)
- 20 ml water
- 1 tbsp cooking oil
- Heat a medium pan with 1 tbsp of cooking oil
- Add ingredients number 1 to 6 to the pan. Stir fry and cook for about 5 minutes in medium heat. Turn off the heat, set aside the galanger and transfer everything else to a blender
- Add palm sugar, salt, 20 ml water, and lime juice to the blender
- Process until smooth
- Transfer to a mortar
- Add lime skins and galanger to the mortar
- Lightly mix and crushing the lime skins and galanger with the chili mixture with a pestle
- Put in a jar with a lid and keep in the fridge for further use