Ingredients
Onions
Garlic
Cabe merah (Red Peppers)
Cabe rawit (birds eye chillies)
Terasi (Shrimp paste)
Asam (Tamarind)
Daun Salam (salam leaf)
Lengkuas (Laos, Galangal)
Daun jeruk purut (Kaffir lime leaf)
Jeruk Limo (jeruk sambal), cut in half
Vegetable oil
Salt
Sugar
Preparation:
1. Grind all the other ingredients except the salam, lengkuas, jeruk purut and jeruk limo
2. Fry the onions until golden brown, add the above paste and salam, lengkuas, jeruk purut and sugar and salt. Cook until simmering
3. Add the juice of the jeruk limo and also put in the skin.
4. When the sambal has become thick and the oil is floating to the top turn the heat off and cool. Leave overnight and bring to the boil again the next day. This is to ensure the fragrance mixes with sambal. Cool
5. When the sambal has totally cooled down you can scoop the excess oil of the top. This oil you could use again for cooking.
6. Bottle the sambal in clean, sterilised jars and freeze.