By Chef Rohani Jelani
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 for up to a week.
Ingredients
Directions
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 for up to a week.