As an Indonesian, I just cannot live without sambal. There are countless creations of delish Indonesian sambal, but one day when I happened to have raw almond in stock, I thought of incorporating it into my very own sambal version. Here’s sharing with you the recipe to add a spicy, healthy punch to your dinner.
Organic Raw Almonds, 1/2 cup
Big Red Chili, 2-4 pcs
Bird’s Eye Chili / Thai Chili, 6-10
Garlic, 8 cloves, chopped
Shallots, 10, chopped
Salt, 1 tsp
Medella Coconut Cooking Oil, 2-3 tbsp
Medella Organic Coconut Sugar, 1 tsp
Shrimp Paste (optional)
Water, 1/4 – 1/2 cup
Pre-heat oil in a frying pan. Sautée chili, onions, garlic, raw almond, salt, coconut sugar and shrimp paste (if using) for around 5 minutes. We would want to soften the almond while keeping garlic from turning brown.
Transfer everything into a food processor and squeeze lime into the mix. Or, even better if you ground it manually using pestle and mortar.
Transfer back the mix into the frying pan. Sautée for another 3-5 minutes, adding water while stirring. Let it simmer for a few minutes until you reach a paste-like consistency. Serve with your favourite dish.