Easy Cooked Onion Sambal
Quick and easy cooked onion sambal recipe that my mum used to make very frequently. Perfect as a spicy condiment with any meal!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large onion
- 10 large red chillies (about 150 g (5.3 oz) in weight - rough weight)
- 10 green birds eye chillies (or about 3 (50 g / 1.76 oz) large green chillies)
- 3 medium garlic cloves
- 2 medium tomatoes
- ½ tsp shrimp paste ((belacan))
- 3 Tbsp vegetable or peanut oil ((any tasteless oil))
- ½ tsp salt
- 1 tsp sugar
- juice of 1 lime ((Persian/Tahiti lime type) If using calamansi, use 3)
Instructions
- 1
Peel, then quarter the onion and add to your chopper.
- 2
Cut the red chillies up into 3-4 pieces and add to the chopper.
- 3
Toss the birds eye chillies into the chopper too.
- 4
Peel and add the whole garlic cloves into the chopper.
- 5
Halve the tomatoes and add to the chopper.
- 6
Finally, add the shrimp paste.
- 7
Pulse your chopper about 10 times to get a coarsely chopped mix.
- 8
Heat the oil in your chosen pan on medium heat.
- 9
Tip in the chopped sambal ingredients, salt and sugar and cook for 5-10 minutes. At 5 minutes, your sambal will still have a certain freshness about it, as the ingredients have only been lightly cooked. 10 minutes will give it a more cooked and deeper flavour.If you think it's too dry, add a splash of water.
- 10
Take it off the heat and stir in the lime juice.
- 11
Transfer to a clean jar, leave to cool to room temperature, then store in the fridge for up to a week.