|
| |
Fried Chili, Shallot And Shrimp - Paste Condiment
(Sambal Goreng)
|
|
|
| What You Need: |
|
|
|
3 tablespoons vegetable oil
1 teaspoon finely chopped garlic
¼ teaspoon trassi (shrimp paste, see Glossary)
1/3 cup finely chopped shallots, or substitute 1/3 cup finely chopped scallions, white parts only
¼ cup finely chopped fresh hot chilies including the seeds
¼ teaspoon salt
|
|
| |
|
|
|
| How To Cook: |
|
|
1. In a heavy 8- to 10-inch skillet, heat the oil over moderate heat until a light haze forms above it.
|
2. Drop in the garlic and stir it for 1 minute, add the trassi and mash it completely with the back of a spoon. Stir in the shallots or scallions and cook for a minute or so longer.
|
3. Add the chilies and salt and, stirring frequently, simmer for about 5 minutes, or until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in a spoon.
|
4. Cool the sambal goreng to room temperature before serving. Covered and refrigerated, it may be safely kept for 1 or 2 weeks.
|
|
|
|
|
|
|
|
