If you guys don't know what 'sambal' is, check the link I posted before :
Today we're going to make some super scrumptuous Surinamese sambal.
This bright yellow condiment is very different, absolutely delicious and works extremely well on rice dishes, roti, fish, cheese sandwiches even. Hell you can put it on erry thang.
What you need :
- jar of picalilly
- oil (sunflower)
- 2 tblsp. sugar (brown sugar or palm sugar)
- um, peppers, Typically Madame Jeanettes or Aji Uma's, strains (indiginous to Suriname) are used, but yellow habs, fataliis would work fine, or even Yellow 7-pods to put some serious whomp in there.
Finely chop (or better yet : blend) garlic, onion and peppers to taste. Put aside.
Heat oil. When hot, chuck in 2 tblspoon sugar and stir continuously. DO NOT LET THE SUGAR CARAMELLIZE, it just has to almost dissolve.
Lower heat, chuck in the blended / chopped onion-garlic-chilli mixture. Fry for about a minute, not longer.
Add the entire jar of picalilly, stir. Let it cool off.
That's it baby ! Enjoy.
Edited by Sluggy, 28 May 2015 - 08:25 AM.