Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, sambal (chili pepper paste). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Sambal (Chili Pepper Paste). This is a condiment that we always keep in the refrigerator at my house. Any remaining seeds will result in a poor texture, and will make the sambal very spicy. Be sure to carefully filter them out.

Sambal (Chili Pepper Paste) is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Sambal (Chili Pepper Paste) is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have sambal (chili pepper paste) using 5 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Sambal (Chili Pepper Paste):

1. Get Red chili peppers (dried)
2. Prepare Garlic
3. Take Bawang merah (shallots) or regular onions
4. Take Belacan (shrimp paste)
5. Get Water

Next, grind the mixture until a course paste forms. Add the resulting chili paste, Sambal Oelek, to a jar and cover. Traditional "sambal tumis" recipes usually also call for tamarind and candlenuts, but this recipe is kept simple with just a few key ingredients - fresh chillies, shallots and belacan. Belacan is a shrimp paste which comes in a block or powder form and is a widely used ingredient in Malaysia.

Steps to make Sambal (Chili Pepper Paste):

1. Finely cut up the dried red chili peppers with a pair of kitchen scissors.
2. Cut them into thin pieces at an angle as shown. Your hands may burn from the oil coating the surface of the peppers, so I recommend wearing gloves; watch TV while cutting, since it takes a bit of time.
3. Remove as many seeds as possible. With your hand covered in a plastic bag, rub the cut peppers together to release the seeds; they'll filter through the colander.
4. I filtered this many seeds with 150 g of red chili peppers (about 2/3 cup).
5. Rinse the cut peppers, then soak them in water for about 1/2 day, refreshing the water twice. When draining, there will be fine bits to discard, so drain slowly to separate them out.
6. These are bawang merah onions. They can also be found as "hom daeng," the Thai word for shallots. They can be bought online, but since (I suspect) they're expensive, you can substitute with regular onions.
7. This is belacan, a dried paste made from baby shrimp. If you don't have any, you should be able to substitute with the Thai condiment "kapi" or with Japanese "ami no shiokara" (fermented krill).
8. Place all of the ingredients in a food processor or blender and blend into a smooth paste. It's done!
9. Transfer the sambal to a Tupperware or resealable container, and store it in your refrigerator; it can keep for about 6 months if stored in the chilled compartment. You could also divide it into smaller portions and freeze them.
10. You can't eat this sambal as is, it needs to be used in cooking, not as a finishing sauce so be careful. For the type of sambal that can be eaten as is, refer to. https://cookpad.com/us/recipes/143918-sambal-malaysian-chili-pepper-sauce
11. Ready to serve and ENJOY!

Traditional "sambal tumis" recipes usually also call for tamarind and candlenuts, but this recipe is kept simple with just a few key ingredients - fresh chillies, shallots and belacan. Belacan is a shrimp paste which comes in a block or powder form and is a widely used ingredient in Malaysia. You will find it at most Chinese supermarkets. We guarantee it tastes better than the storebought sambal oelek you'll find in Walmart! Our homemade sambal oelek pairs exceptionally well with Asian fried rice, noodles, and much more.

So that’s going to wrap it up for this special food sambal (chili pepper paste) recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!