Ingredients
1–2 tbsp crushed Batak Pepper
5 large tomatoes
2 large shallots
4 cloves garlic
1–4 fresh red chilies
1 piece fresh ginger, peeled
1 piece fresh galangal, peeled (if available)
1 stalk lemongrass, pounded
Juice of 1 lime
1–2 tsp palm sugar or brown sugar
Salt, to taste
1 cup cooking oil
Optional
A dash of fish sauce
A dash of rice vinegar
A few lime leaves
Fresh coriander
Dry spice blend
Batak Pepper
Chili flakes
Ginger powder
Galangal flakes or powder
Coriander seeds
What it tastes like
This is not a heavy, one-note chili sauce. Sambal Tuc Tuc is fragrant and layered with sweetness from tomato, warmth from ginger and galangal, freshness from lime and the wild citrus lift of Batak pepper.
How To
1. Add all ingredients except the dry spice blend and pounded lemongrass to a blender and blend.
For a smoother sambal, blend everything thoroughly. For a chunkier version, first blend the Batak pepper, salt, lime, chili, ginger and galangal until smooth, then add the tomatoes, shallots and garlic and pulse to your preferred texture.
2. Heat the cooking oil in a pan. Once hot, add the dry spice blend and the pounded lemongrass. Stir continuously until fragrant, taking care not to let it burn. Add the blended mixture.
3. Lower the heat and let the sambal simmer until it reaches your preferred consistency. Remove the lemongrass, then spoon into a clean glass jar with a lid. Leave in the fridge overnight before serving.
Suggested Uses
Serve with grilled fish, seafood, chicken or pork.
Use as a marinade for crayfish, prawns, fish or chicken.
Spoon over rice, fried eggs or roasted eggplant.
Stir through a vegetable or chicken stir-fry.
Add to grilled vegetables, sandwiches or wraps for extra heat and depth.
Storage
Keep in a clean jar in the fridge and let it rest overnight before serving. The flavour deepens beautifully by the next day.
