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.

Chile-ginger Sambal

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