Sambal Goreng is a fresh and spicy chilli paste that can be used to add a little heat to many meals. This vegan sambal is ready in under 15 minutes, and keeps up to 4 weeks in the fridge. Perfect when served with Nasi Campur, curries and stir fries.
- 100g shallots
- 30g bird eye chillies (about 8)
- 75g big red chillies (about 5)
- 50g garlic (10-15 cloves)
- 1 tbsp miso paste
- 2 tbsp coconut oil
- 1 tsp salt
- 1 tbsp water
- Start by chopping all of the fresh ingredients into small pieces so that they’re easier for the blender to mix. Alternatively, you can use a pestle and mortar. If using a pestle and mortar, slice the ingredients very small, to make it easier for you to pound into a paste.
- Put all of the ingredients in a blender. Blend all of the ingredients. If using a pestle and mortar pound until a paste is formed - no need to use the water using this method.
- Place a frying pan over a medium-high heat, pour the paste into the pan and fry for 2-3 minutes. The oil should start to separate and the paste should thicken slightly.
- For a slight variation you can make the paste without blending. Instead of roughly chopping the fresh ingredients, slice them very finely and then shallow fry in a frying pan in oil. No need for the 2 tablespoons of oil or water in this option.
- The finished paste will keep in the fridge for upto 4 weeks, in an airtight container.
- This recipe uses white miso paste but red or brown miso paste can also be used.
- This recipe serves around 20, when using one teaspoon per portion. If the serving size is bigger, it will make fewer portions.
- Don’t switch out the shallots for onions. Onions are much more overpowering than shallots.
- Category: Sides
- Method: Blender, Stove-top
- Cuisine: Indonesian
Keywords: sambal goreng, vegan sambal