I personally enjoy to have sambal on my homemade meal, it can make the dish to have another excitement. Sambal is an extremely versatile accompaniment and also very popular in Indonesia and neighbour country of Singapore and Malaysia.
On my previous trip to Singapore, I purposely packed up some Calamansi limes from their regular market, as the only reason that we’re not use to have calamansi limes on our daily cooking ingredients in Bali, we have only use to jeruk nipis (lime) and jeruk limo (limau lime).
In spite of this fact, Calamansi lime can be found and used around the North of Sulawesi of Northern Indonesia especially in Bengkulu, they use to add Calamansi lime to their local recipes such Kuah Asang, is clear fish sour soup.
Homemade tasty sambal is definitely delicious addition and for the love of sambal, I have come up with modified recipe of Sambal Calamansi, its fragrant, tasty and it can be thrill to your favorite dish.
7-8 red chilies, remove seeds/thinly slice
6 bird eye chilies, slice
2 tablespoons dried prawns (ebi), toasted and grind
6 clamansi limes, halved and juiced, keep aside Calamansi halves
1 medium size tomato, finely chopped
½ cup ready-made fried garlic and fried onions
½ cup Oil for frying, add more if necessary
Salt and sugar to taste
In the electric blender, add the chilies, vegetable oil and process the mixture into a paste
Heat up a wok / nonstick-saucerpan over medium heats, add the chili paste and sauté about 5 minutes.
Add chopped tomato and powdered dried shrimp (ebi). Add salt and sugar acording to your taste and continue to stir fry for about 5 minutes until the mixture are well combined.
Let the paste cook while stirring occasionally until fragrant *this should take about 15-20 minutes. Use only low heat and stir the paste constantly so that it does not stick to the wok/saucerpan.
Tip: It is ready when oil from the paste floats to the top.
Add the mixture of fried garlic and fried onions, stir until well combined.
Off the heat, add calamansi juice and calamansi halves and stir.
Let the sambal rest and cool before storing in a jar and use the sambal for your main dish.