Recipe: Sambal Garam Assam

Sambal Garam Assam

by Evelyn Liau (‘A Treasured Collection’)

Makes 1 cup.


1 lb shallots

4 cloves garlic

6 candlenuts

1″ galangal

4 stalks lemongrass, trimmed

6 fresh chillies

4 dried chillies

1″ turmeric

2 tsp belacan (shrimp paste)


2 tsp chicken bouillon powder

1 tsp salt

1 tbsp sugar



A. Grind the ingredients into a fine paste. I use a food processor and it takes a while to grind through all the roots and stalks.

B. Add to A and mix thoroughly. I just add it into the food processor and grind further until thoroughly mixed.

Freeze for future use.


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