4. VILLAGE SAMBAL
The addition of tomatoes and tamarind to this sambal make it lovely and fruity. It’s a brilliant accompaniment to vegetables, rice, noodles and even cheese!
Makes 400g
10 dried red Kashmiri chillies
75g dried shrimps
8 small, round shallots, roughly chopped
3 garlic cloves
4 fresh red chillies, roughly chopped
1 lemongrass stalk (tender base only), roughly chopped
5g galangal, roughly chopped
½ tsp turmeric
½ tbsp shrimp paste (belacan)
60ml water
2 tbsp vegetable oil
1 medium ripe tomato, thinly sliced
½ medium onion, diced
2 tbsp tamarind concentrate
1 tbsp caster sugar
¾ tsp salt
Place all the ingredients in a small blender and blend until you have a smooth paste. The paste will keep in a sealed container in the fridge for up to 5 days.