An accomplished cookbook author and restaurateur, UFF Founder & Director Janet DeNeefe has enjoyed a love affair with Indonesian food spanning more than 30 years. In this series, we share recipes from her celebrated cookbook, Bali: The Food of My Island Home. First published in 2011, the book has been reprinted by popular demand and will be available to purchase at the UFF17. Dig in!
This is a sambal that can be served alongside any Asian-style meal or even added to certain dishes for extra spark.
Mix the shrimp paste with salt. Heat the oil slowly in a wok, over a medium flame.
Add the shallots and garlic. Fry, moving the ingredients back and forth continually so that they cook evenly.
When the shallots and garlic are a pale golden brown, add the chilli, and shrimp paste to the oil. Fry for a further 10 seconds until the chilli looks cooked.
Transfer to a small bowl and strain. Reserve the oil for further use. Add salt to taste.
Note: 2-3 tbs of crunchy, fried onion can be added to the sambal as an alternative to frying the onion. Sambal is a seasoning to be eaten in small quantities only.