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Mexico-Inspired Sauce Recipe Round-Up

Balinese Hot Sauce / Sambal Ulek

I adapted this recipe from a cooking class we took at Ketut's cooking school, right outside of Ubud. This hot sauce surprisingly goes well with everything and has become a staple in our kitchen. 

Ingredients

Instructions

Heat coconut oil in a wok, or large frying pan then add shallots and garlic and sauté 5 minutes over low. Add chilies, macadamia nuts and shrimp paste to the pan and sauté for another 5 minutes. Add chopped tomato and simmer for 10 more minutes. Finally add lime juice, remove from heat, then add to food processor - processing the sauce until it's well broken down and no large chunks remain. Add purée back to the pan and sauté again for 5 - 10 minutes to further develop the flavour. This sauce will keep for 7 days in the refrigerator and keeps well in the freezer.

Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/this-doctors-balinese-kitchen/