California Raisin Sambal

AuthorCalifornia Raisins

By Chef Rohani Jelani

California Raisin Sambal
Yields10 Servings
Makes 8- 10 servings
 70 g California Raisins
 12 Large Red Chillies
 10 Bird Chillies
 5 cloves Large Garlic
 150 g Cherry Tomatoes
 2 tbsp Oil
 1 tsp Salt
 20 g Pre-roasted Shrimp Paste (Belacan)
 12 - 15 Large Calamansi Limes, juiced
 7 Calamansi Limes' Rinds, cut into small pieces
 2 Torch Ginger (Bunga Kantan), finely sliced

Remove the seeds from half the chillies. Slice all the chillies into 3-cm strips lengthwise.


Heat oil in a wok and fry the red chillies, bird chillies and garlic together until wilted and slightly charred around the edges. Add the cherry tomatoes and shrimp paste, stir-fry 2 to 3 minutes and then add the California Raisins. Cook for one minute and remove pan from heat. Allow to cool for 10 minutes.


Place fried ingredients into the drum of an electric food chopper. Add salt, calamansi juice and rinds. Chop until well blended (but not too fine). Transfer sambal into a bowl and stir in the sliced torch ginger. Serve with raw vegetables, fried chicken or fish crackers, etc. The samba] can also be stored in a clean, dry jar and kept in the refrigerator