Sambel Kemiri (Candlenut Sambal) 1866

Ingredients

• 145 shallots(225g)
• 27 garlic cloves(21g)
• 36 slice galangal slices(24g)
• 41 teaspoon coriander powder(2g)
• 515 candlenuts(30g)
• 61 thumb kencur (aromatic ginger)(10g)
• 710 red chili peppers(40g)
• 81 piece grilled shrimp paste(5g)
• 91 teaspoon salt(5g)
• 101 teaspoon tamarind(5g)
• 113 tablespoon fresh coconut oil(42g)
• 12400 ml coconut milk (from 1 coconut)(400g)
• 131 plate peeled shrimp, fried(150g)
• 142 tablespoon dried shrimp (ebi), pounded(16g)
• 1525 fried shallots (sliced)(125g)
• 165 fried garlic (sliced)(15g)
• 17200 g vegetables of choice(200g)

Instructions

1. 1Grind together 20 shallots, 2 garlic cloves, 6 slices of galangal, 1 teaspoon coriander powder, 15 candlenuts, 1 thumb of kencur, 10 red chili peppers, 1 piece of grilled shrimp paste, a pinch of salt, and tamarind until smooth.
2. 2Heat fresh coconut oil in a pan. Sauté the ground spice paste until fragrant.
3. 3Pour in coconut milk and cook, stirring, until the coconut milk is absorbed and the spices are well cooked.
4. 4Add the pre-fried peeled shrimp to the sambal and mix well.
5. 5Serve the sambal with your choice of vegetables, topped with pounded dried shrimp (ebi), fried sliced shallots, and fried sliced garlic.