Indonesian Sambal
Caramelized garlic and shallots are the shining stars in this authentic and flavorful Indonesian sambal recipe!
Ingredients
- 7 cloves garlic
- 4-5 bulbs shallots
- 5 large red chilies
- 1 cup vegetable or canola oil
- 1 tsp salt
- 1 tsp sugar
- Optional: small squeeze of lime
Instructions
- Wash red chilis and peel shallots. Cut off the tops of the red chilis then cut chilies into 2 inch pieces. Cut large shallots in half to match size of chillies.
- Put all the shallots and red chilis in a food processor. Chop until everything is the same size and finely chopped. Set aside for later.
- Add 1 cup of oil to a large pan. Add whole, peeled garlic cloves into the oil.
- Heat up oil using low to medium heat. Once oil begins to bubble, add in the chopped shallots and red chili mixture. Add in 1 teaspoon sugar and 1 teaspoon salt. Mix everything together with a spatula. Optional: add a small squeeze of lime for extra freshness.
- Lower flame to low heat. Simmer uncovered for about 25-30 minutes or until chilis and garlic cloves have cooked and softened. Stir occasionally while simmering.
- Turn off heat and serve immediately on top of warm rice and a crispy fried egg.
- To store, let sambal cool to room temperature. Once cooled, transfer to glass jar with lid. Store in refrigerator for up to 2 weeks.