Chili and Tomato Sambal (SAMBAL BAJAK)

This sambal comes from Java and unlike the Spicy Shrimp Sambal, it is cooked slightly to produce a darker, richer mixture.

MAKES ABOUT 1 CUP (250 G)

INGREDIENTS:

• 5 fresh mild red chilies, seeded and sliced into rings
• 2 bird’s eye chilies
• 6 small shallots (4½ ounces/125 g total), peeled and quartered
• 1½ teaspoons chopped palm sugar
• 2 tablespoons vegetable oil
• 2 bay leaves
• 2 stalks fresh lemongrass, smashed
• ½ inch (1 cm) fresh galangal, peeled and cut in very thin julienne
• 1 teaspoon tamarind paste, diluted in 2 tablespoons water
• ¼ teaspoon freshly grated nutmeg
• Sea salt

INSTRUCTIONS:

1. Put the chilies, shallots, and palm sugar in a food processor and process until you have a fine paste.
2. Put the vegetable oil, chili/shallot paste, bay leaves, lemongrass, and galangal in a medium skillet and place over medium heat. Sauté, stirring all the time, until the mixture has darkened somewhat.
3. Add the diluted tamarind paste, nutmeg, and salt to taste and simmer for another minute or so.
4. Let cool, then discard the bay leaves and lemongrass before serving.
5. This sambal will keep for a few days, either in the refrigerator or in another cool place, stored in an airtight container.