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Assorted Sambal

A bright spicy red dish with the true essence of chilli and with variety of ingredients.

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Serves (4 to 5)

 

As necessary

 

Ingredients (A)

60 grams

 

Ingredients (B)

8 pieces

20 grams

 

Ingredients (C)

8 pieces

 

Ingredients (D)

20 pieces

 

Ingredients (E)      

20 pieces

 

Ingredients (F)

2 pieces

 

Ingredients (G)

120 grams

 

Ingredients (H)

2 sprigs

120 grams

1 teaspoon

 

Ingredients (I)

25 grams

1 teaspoon

As necessary

 

Ingredients (J)

2 pieces

 

 

Cooking Oil

 

 

Dry Chilli

 

 

Garlic (peeled)

Onion (sliced)

 

 

 Fish Balls

 

 

Quail Egg

 

 

Prawn

 

 

Tofu (Bean curd) cut into 8 pieces

 

 

Onion  (sliced)

 

 

Pandan / Screw pine Leaves (tied)

Tomatoes (chopped)

Sugar or Monosodium Glutamate

 

 

Tamarind Paste

Chicken Powder

Salt

 

 

Tomatoes (cut into 4 pieces)

 

 

1. Cut the Ingredients (A) into pieces and remove the seeds. And boils it till, it become soft. Then wash it under running water, and then strain it.

2. Then blend Ingredients (A) with Ingredients (B), till fine paste.

3. Cut the Ingredients (C) into 2 or 4 pieces

4. Boil the Ingredients (D) and remove the shell and leave it aside.

5. Then peel the Ingredients (E), and leave it aside.

6. Cut and fry the Ingredients (F), till golden brown and strain it and leave it aside.

7. Then use some of the oil used above to fry the Ingredients (G), till light brown.

8. Then add in the blended paste and Ingredient (H), and reduce the flame and stir continuously till fragrant and oily. Once it is done.

9. Then add in the Ingredients (I), and simmer it well. Add in water and salt if it is necessary.

10. Then add in the Ingredients (C, D, E, F & J) and simmer it well.

 

* If preferred add in extra tamarind juice, according to your own preference.

 

 

Please Click Here And Refer To Tip B For This Particular Dish.

 

Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Assorted Sambal