Home-made Sambal Manis
Preparation
Preparation 30 minutes
- The storage life improves if you place the chilli peppers and onion in boiled water for a few minutes before you start.
- Halve the chilli peppers lengthways and remove the stem and the seeds (for an extra-hot sambal, leave some of the seeds in place). Cut up the onion, cherry tomatoes and garlic cloves.
- Chop everything finely and grind it up with the pestle and mortar or the food processor.
- Place everything in a bowl and add the other ingredients. Now stir well – if you’re using a food processor this will be easy.
- Get a frying pan and place the mixture in the pan.
- Heat on a medium heat until the liquid evaporates.
- The colour of the sambal will darken.
- Taste it (carefully); you can now add extra sweet soy sauce to taste.
- If you think the sambal is too dry, add some oil.
- Transfer the sambal from the pan into a jar or container for storage while it’s still as hot as possible.
- Seal carefully and store in the fridge.
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