Friday, April 8, 2011

Sambal(tomato-chilli paste)


8 garlic, peeled
10 small red chillies (remove seeds if you want it mild, or use large chillies)
2 tomatoes, cut into 8 sections each
2 tsp corriander seeds
2 tsp cumin seeds
1 tsp salt
2 tsp sugar
1/2 tsp of white pepper powder
Blend the first 5 ingredients into a paste. If they do not blend easily, add about 3 tsp of oil to the mixture.
Heat 5 Tbsp oil in a wok / pan. When the oil is moderately hot, sauté the paste until it is fragrant.
This should take about 15 minutes. Use only low heat and stir the paste constantly so that it does not stick to the wok/pan.
Add the salt,white paper powder and the sugar.
Let the paste cook while stirring occasionally. It is ready when oil from the paste floats to the top.
Ladle as much of the finished sambal as you want onto your main dish.
Let the rest of the sambal cool before storing in refrigertor..

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