A popular condiment in Malaysia, Indonesia, and Singapore, Sambal is a sauce made from chiles, brown sugar, spices, herbs, and aromatics. It has a complex flavor that is all at once earthy, spicy, and hot.
5 cloves garlic, crushed
1 (2-inch) piece fresh turmeric, peeled and coarsely chopped
1 (2-inch) piece galangal, peeled and coarsely chopped
1 stalk lemongrass, soft inner part only, thinly sliced
1/2 ounce dried red chiles (arbor chilis)
10 shallots (about 10 ounces), coarsely chopped
5 tablespoons vegetable oil, or canola oil
1 tablespoon fish sauce for umami
2 tablespoons packed brown sugar
2 tablespoons tamarind paste
Heat the oil in a Wok to medium hot. Add blend of other ingredients formed to a course paste. Cook about 4 minutes. Correct seasoning.
stripe bass or any good tasty skin fish, even trout.
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