This recipe was posted by René in my Guestbook. She got the recipe from her friend Molly Levering, whose’s husband was a Dutch Marine stationed on Aruba. It has immediately become one of my favourite sambals. Thank you very much !
- 10 Large Chillies
- 200 gr. Onions
- 3 cloves Garlic
- 12 Candle nuts
- 1 tsp. Laos powder
- 2 tsp. Shrimp paste
- 3 tsp. Palmsugar or dark brown Sugar
- 125 ml. Tamarind liquid
- 2 sprigs Lemon grass
- 200 ml. Coconut Milk
- 2 tbs. Oil
- Salt to taste
Process Chillies, Onions, Garlic and Candle nuts in food processor into a coarse paste. Add Laos, Shrimp paste and sugar.
Heat Oil in wok and add the mixture. Stir-fry until Onion are soft and slightly browned. Add Tamarind, Lemon grass, Coconut and Salt. Simmer until mix becomes thick and the oil floats on top.
Remove Lemon grass. Let Sambal cool and then store in Jar. Refrigerate until needed. This should keep for 2-3 Months.
Instead of fresh Chillies you can use the equivalent amount of Sambal Oelek. This sambal is very tasty as a replacement of the fresh Chillies in my recipe for Nasi Goreng and can be used in many more of my recipes.