Sambal Ulek (Balinese Hot Sauce)

Traditional sambal is a freshly made condiment using a stone mortar and pestle. It can be served raw or cooked. The chili pepper, garlic, shallot and tomato are often freshly ground using a mortar while the terasi (shrimp paste) is fried or burned first to kill the smell as well as release the aroma. It can be prepared in bulk as it can be easily stored in a well sealed glass jar in the refrigerator for a week. Like bumbu, sambal recipes vary depending on regional cuisine, tradition, access to ingredients and family recipe. Each warung we ate at had it’s own brand of sambal. As one of our favourite accompanying flavours we loved to explore the vast differences between area and restaurant.

Ingredients

• 4 tbsp coconut oil
• 6 pieces shallot
• 5 pieces garlic
• 3 pieces large red chili (sweet chili)
• 5 pieces small chili/hot chili
• 1 tomato
• 0.5 tbsp shrimp paste
• 3 pieces candle nut
• 1 tsp lime juice
• salt and pepper to taste

Instructions

1. Heat coconut oil in a heavy sauce pan or wok.
2. Add shallot and garlic and sauté for 5 minutes over low heat
3. Add chilies, candle nut, and sauté for another 5 minutes, then add tomato and shrimp paste and simmer for another 10 minutes.
4. Add lime juice and put all ingredients in the mortar and purée coarsely.
5. Put the purée back into the pan and sauté until well done.
6. Purée into a finer paste and season to taste with salt and pepper.
7. This sambal can be used immediately, stored in a sealed glass jar in the refrigerator for a week, or frozen for later use.