SkinnyAsia: Sambal
Servings: 13
Calories: 10kcal
Ingredients
- 100 g large red chillies roughly chopped (deseed for mild)
- 100 g shallot onion peeled, quartered
- 50 g olive oil light tasting
- 20 g lemongrass white part only, thinly sliced
- 20 g fresh ginger peeled, thinly sliced or minced
- 20 g fish sauce
- 20 g coconut sugar or brown sugar
- 20 g fresh lime juice
- 5 cloves garlic peeled
- 2 tsp salt
Instructions
Thermo cooker
- Add ingredients to mixer bowl. Chop for 10 sec/speed 9/MC on. Scrape mixer bowl down and repeat if necessary.
- Cook for 10 min/100°C or 212°F/speed 1/simmering basket on top of lid.
Conventional
- Add to a medium non-stick frypan on medium high heat and bring to a low simmer, stirring occasionally.
- Cook for 8 min or until it reduces slightly and combines well.
Store
- Store in the fridge in an airtight container for up to 2 weeks or freeze in cubes for up to 3 months.
Notes
Use in the SkinnyAsia Mi Goreng (p.23) and Tom Yum (p.27).
Serve as a condiment with the SkinnyAsia Mi Goreng (p.23), Pad Thai (p.55), Char Kway Teow (p.57), Vietnamese Pho (p.71) and Hainanese Chicken Rice (p.73).
Tip: To reduce the heat but not the volume, replace some of the deseeded chillies with fresh sweet chilli peppers or red capsicum.
Low Carb: Use compliant sweetener.
Super Skinny: Halve olive oil.
Vegetarian: Replace fish sauce with vegan fish sauce or tamari.
Low Fodmap: Omit garlic. Replace shallot with 2 stalks spring onions (green part only). Use garlic infused olive oil.
Halved/Doubled: This recipe can be halved or doubled. To halve, reduce cook time by 2–3 min. To double, increase cook time by 5 min.
Nutrition
Serving: 5g | Calories: 10kcal | Carbohydrates: 0.5g | Protein: 0.1g | Fat: 0.8g | Saturated Fat: 0.1g | Sodium: 83mg | Sugar: 0.4g