250g fresh red chillies, cut into pieces
7g turmeric, sliced
30g galangal, sliced
30g lemongrass, sliced
10g bunga kantan (torch ginger), sliced
1 cup water
Seasoning: (to taste)
1.5 tsp salt
1.5 tsp sugar
1 tsp mushroom seasoning
1 tbsp lime juice (optional)
5 tbsp cooking oil
- Place water and all the ingredients into a blender and blend until fine.
- Transfer blended ingredients into a heated frying pan and cook on low heat, stirring continuously for about 5 minutes. Then add in cooking oil and sugar. Cook until sambal starts to turn a deeper red.
- Add in the rest of the seasoning. Cook for another 15 minutes until oil separates from the chilli.
- Transfer sambal into a clean and dry glass container. Keep it refrigerated.