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Our family loves spicy food, however, the degree of spiciness varies from person to person. I love my food to be as spicy as possible. In order to be able to cook my dishes easily, I will
usually grind a lot of chilli at one go and freeze them in containers.
I have the following ingredients to make my chilli sambal:
- fresh red chilli - 1 kg
- dried chilli - 1/2 kg
- bird's eye chilli (chilli padi) (optional) - 200 g
- onions - 2 big ones
- garlic - 1 bulb
- shrimp paste - 1 1/2 inch
The directions:
- Remove the stems of the red chilli. Wash and dry them. Then, cut them into smaller pieces. Some people may not like the seeds and would like to remove them. However, I do not remove them.
- Remove the stems of the dried chilli. Wash and soak them overnight or soak them for at least 4 hours with hot water. When they have softened, cut them into smaller pieces. You may or may not remove the seeds.
- The bird's eye chilli are for those who want a very spicy sambal. You may leave them out if you wish. if you are including them, then remove the stems and wash them.
- Remove the skin of the onions and slice them.
- Remove the skin of the garlic.
- Toast the shrimp paste. You don't have to if you don't want to.
- Put all the ingredients into the grinder.
- How fine you want your sambal to be depends on you.
- Once all the ingredients have been ground, put them into a few containers for easier use.
- Freeze them.
Note: If you are making sambal for nasi lemak, the amount of fresh chilli and dried chilli should be reversed i.e. more of dried chilli and less of the fresh ones. Then add 1 piece of galangal (about 1 inch) to be ground together.
