Today's recipe comes from @sundaricooking. It's quick and simple and we're excited for you to try it! Take it away, Sundari!
As an Indonesian, I just cannot live without sambal. There are of course countless creations of delish Indonesian sambals, but one day when I happened to have raw almond in stock, I thought of incorporating it into my very own sambal version. Here's sharing with you the recipe to add a spicy, healthy punch to your dinner.
What you'll need:
- Organic Raw Almonds, 1/2 cup
- Big Red Chili, 2-4 pcs
- Bird's Eye Chili / Thai Chili, 6-10
- Garlic, 8 cloves, chopped
- Shallots, 10, chopped
- Salt, 1 tsp
- Medella Coconut Cooking Oil, 2-3 tbsp
- Medella Organic Coconut Sugar,1 tsp
- Shrimp Paste (optional)
- Water, 1/4 - 1/2 cup
What you'll need to do:
- Pre-heat oil in a pan. Sautée chili, onions, garlic, raw almond, salt, coconut sugar and shrimp paste (if using) for around 5 minutes. We would want to soften the almond while keeping garlic from turning brown.
- Transfer everything into a food processor and squeeze lime into the mix. Or, even better if you ground it manually using pestle and mortar.
- Transfer back the mix into the pan. Sautée for another 3-5 minutes, adding water while stirring. Let it simmer for a few minutes until you reach a paste-like consistency. Serve with your favourite dish.
A recipe by Dian Le from Sundari Nest.
For more recipes from Sundari, head on over to her website at
https://sundarinest.com/never-go-hangry/almond-sambal-with-coconut-oil
