Green Chilli Sambal with baby Anchovies

Notes, Tips & Tricks 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 chilies 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 chili 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 chili is unriped chili, 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. Ingredients Ingredients : 250 gr / 9 oz large green chillies,, chopped 100 gr / 3.5 oz shalllots, chopped 2 cloves garlic, chopped 50 gr/2 oz dried baby anchovies (teri nasi)) 1 tsp sugar or palm sugar 1 tsp salt (or to taste) 3 tbsp oil Step-by-Step Instructions: 1 Deep fry dried baby anchovies till golden brown and crispy, set aside to drain. 2a Steam the green chili, shallot & garlic until they are soft (approx. 10-15 minutes) 2b 3 Transfer all the steamed ingredients on to grinding stone (or mortar & pestle) and roughly grind. 4 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. 5 Adjust the seasoning, add salt or sugar to taste. Add the fried baby achovies, stir to mix & remove from heat. Tipp: Let sambal cool completely then store it in an air-tight jar & keep in a fridge. Sambal will stay good for 2 weeks..

Great

% Daily Values based on a 2,000 calorie diet