300 grams of hot peppers
5 garlic cloves
5 tablespoons sweet soy sauce (sweet thick soy sauce)
3 tablespoons brown caster sugar
2 teaspoons of shrimp paste
2 tablespoons of vinegar
1 tablespoon of lemon or lime juice
150 milliliters of warm water
2 tablespoons of sunflower oil
Cut the peppers, onions and garlic into large pieces. Peppers can vary in spiciness time and again, so it is better to taste a piece of pepper first. If you find the peppers very spicy, it is better to remove the seeds and the seeds from the peppers before chopping them into large pieces. We like spicy so I leave them in there.
Put the peppers, onions and garlic in a food processor and grind them finely. If you don't have a food processor, you can also mash it in a mortar.
On the stove, put a thick-bottomed pan over high heat and add the sunflower oil here. When it is hot, add your pepper puree. Bake this for 2 to 3 minutes, stirring well.
Now add the soy sauce, sugar, trassi, vinegar, lemon juice and salt (to taste). Bake this for 2 to 3 minutes with stirring.
Now lower the heat (half heat) and now add 1/2 glass of warm water. Now you need to slowly let the moisture evaporate from the mass with constant stirring. You will notice that the sambal is getting thicker and darker. When you have reached the right thickness after half an hour, put the sambal bathrobe in a ready-to-use weck jar. Let it cool down on the counter overnight and your sambal is ready.