- 10 candlenuts
- 2 teaspoons ground turmeric
- juice of 2 limes
- 5 cm knob ginger, peeled
- 6 red Asian shallots, peeled
- 5 cloves garlic
- 10 red bird's-eye chillies, chopped
- 4 tablespoons grated palm sugar
- 1 tablespoon terasi (shrimp paste)
- 200 ml tamarind water (see notes on how to make this ingredient)
- ¼ - ½ cup palm oil
- Grind all the ingredients except the palm oil with a mortar and pestle until a coarse paste forms.
- Heat the palm oil in a wok or saucepan over a medium heat and cook the sambal for about 10 minutes or until thick and pulpy.
- Remove from the heat and allow to cool.
Not everyone likes this sambal as the smell can be extremely repulsive.
Terasi (shrimp paste) is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. It is not designed, nor customarily used for immediate consumption and has to be fully cooked prior to consumption since it is raw.
To make tamarind water, place 50 g tamarind paste in a heatproof bowl and pour over 150 ml boiling water. Allow to cool, then combine well. Strain the mixture through a fine strainer, extracting as much liquid as possible. Discard the solids.