Sambal Bawang (Garlic Chili Sauce)

from Ati

Ingredients

  • 380g cleaned red or green chili - all white pith and seeds removed
  • 100g garlic
  • about 1 cup oil
  • 1 tsp salt
  • 0.5 tsp chicken bouillon powder (alternatively, a pinch of msg)
  • 0.125 tsp sugar (if not adding msg)

Directions

  1. Blend or chop chili and garlic, until pieces are about 2-3mm across
  2. Get the oil very hot (otherwise it’ll be bitter)
  3. Fry the chili and garlic once the oil is hot until it’s dry-ish (i.e. stops bubbling)
  4. When the garlic is lightly browned (mixture looks orange, or drab olive if using green chili), add the salt, chicken powder, and sugar
  5. Reduce heat to low (to avoid burning the garlic and sugar) and continue cooking to fully dehydrate the chili and garlic
  6. When it’s cooked, it’ll look like the oil is coming out of the chili

Notes

  • Green chili makes a sambal bawang hijau - same weight, same method, but the colour cue in step 4 is useless since it never goes orange; go by the garlic browning and the bubbling stopping instead
  • Green chilies are usually milder than the red ones at the same size, so it comes out less hot

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