“Chicken Sambal originated in Indonesia and is also a native food cooked by Malaysians, Singaporeans, and Sri lankans.
“Sambal is a hot sauce typically made from a mixture of variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice vinegar or other vinegars. Sambal is an Indonesian loan-word of Javanese origin.” –Wiki
CHICKEN SAMBAL RECIPE
- 15-20 pieces chicken, medium sized
- 8-10 Dried chillies
- 2 Red onion
- 1 clove Garlic, (crushed)
- 2-inch Ginger
- 3 Shallots
- 1 Tomato
- 3 tablespoon Chili sauce
- 2 stalks Lemongrass
- Salt to taste
- Sugar to taste
- Blend half of the red onion, shallots, garlic, ginger and de-seeded dried chilies with a food processor. You can also use a mortal and pestle. The latter gives a better texture and taste
- Slice thinly the remaining red onion into rings. Put in the chicken and continue to stir until half cooked.
- Heat some oil in a pan and fry the spice paste with lemongrass until fragrant. Remove from heat and add them together with the chicken and cook well.
- Season with salt, and sugar.
- Add chili sauce and simmer on low heat until the gravy thickens. Set aside and serve.