Spicy Malaysian Anchovy Sambal
Ingredients
- Garlic
- Red onion
- Ground chili
- Anchovies
- Cooking oil
- Tamarind paste
- 2 large onions, thinly sliced
- Salt
- Sugar
- Seasoning powder to taste
Preparation
Prepare a wok or frying pan.
Heat 2 tablespoons of cooking oil.
Wash the anchovies, drain them, fry until crispy, then remove and drain excess oil.
Add 1.5 tablespoons of ground garlic and red onion mixture and 1 teaspoon of salt. Fry until browned, then add 2 tablespoons of ground chili.
Add several tablespoons of sugar and the tamarind paste, then stir well.
Add the thinly sliced large onions.
Reduce the heat and stir the sambal continuously until it is very dry. Continue until the aroma is strong enough to cause sneezing.
Pour in about 2 cups of hot or warm water and stir until the sambal thickens slightly.
Add the fried anchovies and mix well.
Taste and adjust salt and sugar to taste, then turn off the heat.
The sambal is ready to serve.
Tips
Adding salt helps the onion mixture brown faster.
Slicing large onions thinly makes them less noticeable, which is good for picky eaters.
The sambal is dry enough when the chili aroma causes sneezing.
