Peanut Sambal with Tamarind


1 tablespoon oil

5 shallots, peeled and thinly sliced

2 cloves garlic, sliced

4 red finger-length chilies, or
2 bird’s-eye chilies, deseeded and sliced

1 ½ cup (225 g) roasted unsalted peanuts, skins discarded, coarsely grouns in a mortar or blender

1 teaspoon dried shrimp paste (trasi), dry-roasted

tablespoons tamarind juice

4 tablespoons sweet Indonesian soy sauce (kecap manis)

1 teaspoon salt

Heat the oil in a work over medium heat and stir-fry the sliced shallot and garlic until fragrant and golden brown, 2 to 3 minutes
Add the sliced chili, peanuts, shrimp paste, tamarind juice and sweet soy sauce, mix well and bring to aboil. Reduce the the heat to low and simmer for 1 to 2 minutes, then season with salt and remove from the heat. Serve in small bowls as a condiment for grilled fish and meat with slices of green tomato and cucumber. This sambal keeps for a week in the refrierator