Sambal with an Activated Phenolics Kick!
Add an Activated Phenolics antioxidant kick to the classic Southeast Asian staple, sambal.
Prep and cooking time: about 30 minutes.
- 400 grams red chilli peppers, stems removed
- 2 tbsp vinegar
- 1 tbsp salt
- 3 cloves garlic
- 6 chopped shallots
- 1 tsp finely chopped ginger
- 1 tbsp finely chopped tumeric
- 1 tbsp finely chopped galengal
- 3" of bottom of lemongrass stalk, finally chopped
- 4 tbsp Activated Phenolics powder
- juice of 1 lime
- 2 tbsp gula melaka or other palm sugar
- 2 tbsp tamarind paste
- 1 tsp fish paste (or to taste)
- 1 tbsp water
- 1 tbsp oil
- Remove stems from chillis.
- Add chillis into blender or food processor with garlic, ginger, galengal, tumeric, lemongrass, and water, if needed, or pound into a paste by hand.
- Put oil into wok or fying pan on low heat. When ready, add paste and saute.
- After 5 minutes, add Activated Phenolics and lime juice. Stir to prevent from sticking.
- After cooking for 10-15 minutes the paste should begin to give off its perfume. Add palm sugar, tamarind paste and fish paste to taste.
- Continue sauteeing on low heat and stirring occasionally. Sambal is done when the oil begin to separate from the rest of the paste.