California Raisin Sambal

AuthorCalifornia Raisins
Rating

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
1

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

2

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.

3

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