- 250 grams fresh green chillies, stems removed, mix with some red if you like.
- 150 grams onions, cut in half
- 10 grams clove garlic
- 20 grams belacan (shrimp paste), from asian grocery shops
- 30 grams anchovies, I get this in jars from deli or fruit shops
- 40 grams oil (canola, veg or light olive oil)
- 15 grams sugar
- pinch of salt (optional)
Accessories you need
1.This is a very popular side dish served with rice in Indonesian households.
2. Remove some chilli seeds if you dont want it too spicy ( green chillies are usually not very hot though).
3. Delicious in chicken wraps / burgers / sandwiches etc.
4. Keep sambal in a jar, it will keep for few weeks in the fridge.
5. For variations, try using all red chillies - it will be spicier and slight difference in tastes too.
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