Jenny's Vegetarian Herbal Sambal

I love to make this and keep it in the refrigerator. It could last for a month but it is better to make just enough to last for a week because I believe freshness beats all. Sometimes when I am alone, lazy to cook...I just boil some rice to eat it with this sambal which is available in the refrigerator together with julienned cucumber if any. Mix everything just like the Koreans do with their kimchi and rice in a big bowl. Voila ! My bowl of goodness and yummy too ! If there are some crackers (vegetarian, fish, squid or prawn), just crush some into the bowl. Eat with a difference and you can't get this anywhere because it's my very own brainchild of a concoction to cater to my taste buds. Delicious for me but may be the other way for you. If you are game for it, then give it a try.

Ingredients


10 fresh chillies
10 dried chillies
3" galangal (lengkuas)
2" ginger
1" tumeric
5 kaffir lime leaves (daun limau purut)- optional
3 stalks lemongrass (serai)
1 stalk torch ginger flower (bunga kantan)
some polygonum leaves (daun kesum)
5 pips of garlics
10 shallots
2 red onions
(grind all the ingredients above)

juice of 10-15 calamansi limes- more if you like it
salt and sugar to taste (according to your liking)
oil to stir fry

Stir fry everything together until fragrant and thick. The colour should be dark reddish orange. Lastly, add juice, sugar and salt. Continue stirring. Ready to serve. Put remainder into air tight sterilized container.


Note** : most of the ingredients have medicinal value, are antioxidants and good for detoxification.

Prescription : Eat and enjoy...pampering oneself is an addition to little things in life.