A must have that Indonesians love to eat with their meals are all the types of ‘Sambals’ or chili pastes that compliment the dishes with increased heat level and flavor. For example, you can add it to Indonesian Nasi Goreng (fried rice). Sooooo good! If you love spicy chili paste, then this is a recipe for you!
What I love about sambal, is that you can store it in a jar after you cook it, to use at later times.
Step 1: Mix dry tamarind with water. If you have concentrated juice, skip this step.
Step 2: Put all dry ingredients in a food processor and pulse into a paste.
Step 3: Put oil in the wok or frying pan and heat up for a few minutes.
Step 4: Add in the spice mixture, the tamarind water (or concentrate juice), lemongrass and mix with oil. Cook for about 5 – 8 minutes.
Step 5: Cook mixture until the color is deep brown.
Step 6: Remove the lemon grass stalks and discard.