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What You Need:
(To Make: about ½ cup)
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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
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 8- to 10-inch skillet, heat the oil over moderate heat until a light haze forms above it.
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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.
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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.
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4. Cool the sambal goreng to room temperature before serving. Covered and refrigerated, it may be safely kept for 1 or 2 weeks.
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