Sambals are most used as table condiments in Malaysia, Indonesia, and Singapore. There are many kinds, with many different flavors. I love to make this one and serve it with a ginger poached chicken. But, its great on a lot of things. It would be a hit on grilled pork.
Makes 1 cup
1/2 small lime
10 cloves garlic, peeled
4 1-inch chunks fresh ginger, peeled and sliced
12 fresh red serrano chiles
1/4 cup rendered chicken fat or vegetable oil
3 tablespoons sugar
1/2 cup white vinegar
Rinse the lime before cutting it into small pieces leaving the skin on. Pure the pieces in a food processor with the garlic, ginger, and chilies.
Heat the fat or oil in a saucepan over medium-low heat. Add the puree and cook for 5 minutes. Remove the pan from the heat and stir in the sugar and vinegar. The sauce is ready to use.
Recipe adapted from The Cooking of Singapore by Chris Yeo & Joyce Jue