Friday, 24 August 2012

Sambal Kecap

I made this to serve as a separate dip to go with the Indonesian satés (for Husband and me) as my dad doesn't like spicy food. I amended the original recipe to avoid the deep fried onions, and also wanted to thicken the sauce a little, so liquidised some of the onions after frying. I left the seeds in the chilli for extra heat, but you can remove them if you like your food less spicy. If you don't have tamarind powder, you can use lemon juice instead. It sure was potent! 


Syn Free on Extra Easy

1 onion, quartered, then thinly sliced
1 fresh red chilli
3 cloves garlic
1 tsp tamarind powder
4 tbsp dark soy sauce

Sauté the onion in Fry Light for around 10 minutes, until it is quite brown and sticky. Liquidise half the onion with the garlic, chilli, tamarind powder (or lemon juice), and soy sauce. Mix it all together with the other half of the fried onions and leave for at least an hour for the flavours to develop. 


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