Got a new recipe from my chef and this sambal is slightly different. It is sweet, sour, spicy and salty.
Had it for lunch and since i'm on a diet, just took some stir fried fresh mushroom with the sambal and some fried rice. A lot of rice and I managed to eat half of that only.
For those interested, here's the recipe
You will need
20 gm Chilli Padi Fresh - deseed
50 gm Red Chilli Fresh - Deseed
30 gm Shallot
20 gm Garlic
30 gm Belacan - Shrimp Paste
10 gm Salt
60 gm Sugar
10 gm Kaffir Mile Leave - About 2 - 3 leaves
5 gm Bunga Kantan - Ginger FLower
50 ml Lime Juice ( about 1 number of lemon )
100 gm Tamarind Paste - add some water to get the tamarind juice.
Blend all ingredient and season with sugar, lime juice, salt and tamarind juice to your personal taste. This is how the sambal looks like on the plate.
For the mushroom - cut them into desired size. Here, it is bite size. Next, cut up some capsicum into julienne and sauteed till fragrant. Add in the mushroom and mixed well. Pour some rice wine and let the mushroom soaked up the flavour. This will help in reducing the uric acid and as Chinese says "it will lessen the wind in your leg joint"
Add in the wolfberry - Kei Chi , oyster sauce and water. Bring to a boil and then simmer for another 10 minutes. Season.