Sambal Goreng - Deep-fried Sambal

Ingredients

Makes 200g

10 garlic cloves, sliced
200g tabasco chillies, sliced
Sea salt

Fried shallots:

Makes 20g
100mL virgin coconut oil
3 red shallots, sliced

Method

To make the fried shallots, heat the oil in a wok over a high heat. Add the shallots, reduce the heat to medium and sauté until they have golden crisp edges and soft centres. Remove the shallots from the pan with a spider ladle or slotted spoon and set aside on a plate lined with paper towel.

Add the garlic to the wok and fry over a medium heat for 5–8 minutes, or until golden. Take care not to burn the garlic or it will turn bitter. Set aside with the shallots.

Add the chillies and cook for about 5 minutes, or until they’re wilted. Don’t let them crisp up – they should be juicy on the inside. Remove them using a spider ladle or slotted spoon and transfer to a medium mixing bowl.

Add the fried shallots and garlic to the bowl with the chilli and toss until well combined. Season with salt to taste.

This is best used fresh, but it can be stored in a covered bowl at room temperature for one day (no longer) if needed.

Credits: This is an edited extract from Paon: Real Balinese Cooking by Tjok Maya Kerthyasa and I Wayan Kresna Yasa, published by Hardie Grant Books, RRP $50, available in-stores nationally.

Photo Credits: Martin Westlake