Dorinda's Chile Sambal |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 cups vegetable oil | 8 cloves garlic, minced | 4 yellow onions, minced |
| 1/2 cup coarsely grated fresh ginger (peeled or unpeeled) | 2 tablespoons tomato paste | 2 chicken bouillon cubes |
| 3/4 cup dried shrimp | 1/2 cup dried tiny shrimp | 1/2 cup chile powder |
| 1 | Heat the oil in a heavy-based medium pan and fry the garlic, onions, and ginger for 10 to 15 minutes, until the onions are golden. Stir in the tomato paste and mix thoroughly. |
| 2 | Crush the chicken bouillon cubes, add them to the pan, and stir to mix. Add both amounts of dried shrimp and stir for 1 minute. Add the chile powder and mix thoroughly. |
| 3 | Remove from the heat and let stand for about 1 hour, or until cool. Transfer to a storage jar, and keep in a cool place. |