This sambal bawang is a continuing post from my previous one, nasi udang (shrimp rice). Don’t be surprised on how much chilies that I used. I used a recipe from Tabloid Nova but I have alternated the recipe by adding ground dried shrimp instead of adding chicken bullion which usually contains MSG. The original recipe is only used bird eyes chilies but I enhanced with scotch bonnet pepper to increase the heat ūüôā . No wonder this sambal is sometimes called sambal setan (devil’s sambal)

Be sure to check a recipe of nasi udang (shrimp rice) to company with this sambal bawang if you haven’t done it.

Sambal Bawang
Shallot and Garlic Sambal

250 grams Thai red chilies (or bird eyes chilies)
50 grams scotch bonnet pepper, discard the seed
300 grams shallots, peeled
50 grams cloves garlic, peeled
120 milliliter (1/2 cup) left over oil from frying the shrimps
2 teaspoons salt or as desired
2 – 3 tablespoons ground dried shrimp (ground ebi)

1. In a skillet, stir fry whole chilies, shallots and garlics until wilted. Remove from the skillet and drain. Leave the oil in the skillet.

2. In a food processor, add the sauteed chilies-shallot mixture with salt and ground dried shrimp and process.

3. Re-heat the skillet with oil, transfer the crushed chilies and shallot mixture. Stir fry until done or the colour change to darken. Cool down at a room temperature before transferring into a jar and keep it in the fridge for a longer shelf life.

Another method that I applied after seeing a comment from Jane Albertina on my old blogspot. Add the shallot at very last minutes once a mixture stir frying is almost done. Then, you can follow the next step by cooling down the sambal at a room temperature. To me, it does taste better as I could taste the sweetness of shallot.

Now you have sambal bawang and ready to be served with your nasi udang (shrimp rice).



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