Chilli Sambal is a traditional Singaporean recipe for a classic chilli-based condiment that's used either as an accompaniment to, or as a basis for a range of Singaporean dishes. The full recipe is presented here and I hope you enjoy this classic Singaporean version of: Chilli Sambal.
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This recipe is based on an olek, the relishes and condiments of Indonesian cuisine where their heat enlivens the rice-based diet.
Ingredients:
180g small dried red chillies
Juice of 2 limes
grated zest of 1/2 lime
2 tbsp sesame oil
salt to taste
boiling water to cover the chillies
Method:
Cover the chillies with boiling water and allow to stand for at least 1 hour to soften. Drain (but reserve some of the soaking liquid).
Now, add the chillies, the lime juice and lime zest and sesame oil to a blender and purée as smoothly as possible. Add the salt and a little of the soaking liquid, if needed to thin the mixture, and purée again. You are aiming for a fine purée but a thick consistency.
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