I got this from my local asian market, and have been addicted ever since. Ingredients are simply chilis, sugar, salt, vinegar. Perfect balance of sweet and savory with a very real kick. Its hotter than your normal garlic chili sauce. I refuse to have rice or ramen without it!
Those who have tried, what do you think?
by Godzirrraaa
1 Comment
Just like sambal oelek, but this seems to be a Vietnamese variant. The thing with sambal oelek is that quite often it just is way too salty. My local brand sells stuff with a 10% salt content.
It can be great in dishes *’as is’*, but you should try to make some *’sốt ớt chiên’* (fried sambal) with it.
Do as follow:
Obtain eight or so chicken drumsticks and fry them with salt and pepper for a short time.
Into a pan you’d put some sunflower oil and on low heat add a generous amount of shrimp paste and minced garlic. Stir for a few seconds and toss in a chopped onion. Stir for a while until onions are translucent.
Add in a teaspoon of galangal and lemon grass (dried powder) and toss in a whole jar of this sambal, stir and let is simmer for a while.
Now take all of your chicken and put it in your pan with sambal. Add all the chicken juices too. Add a cup of water and let it simmer for a couple of hours on low heat untill the sauce has been reduced and the meat falls from the bone.