Sambal recipe | Paon: Real Balinese Cooking

For this recipe, you will need:
A bamboo steamer, toothpicks and 20 × 100 cm (8 × 40 in) banana leaf or equivalent parchment paper.

1. Combine the chillies, shallot and garlic in a mixing bowl, then wrap the mixture in a piece of banana leaf or parchment paper, closing it with toothpicks.
2. Place a bamboo steamer over a pot of boiling water over medium heat. Place the packet in the steamer, cover and steam for about 10 minutes, or until all the ingredients have softened.
3. Remove the packet from the steamer and set aside to cool for about 10 minutes, or until cool enough to handle.
4.  Meanwhile, heat the coconut oil in a small saucepan over low heat for about 3 minutes and set aside.
5. Remove the ingredients from the packet and crush them into a chunky paste using a mortar and pestle. Add the shrimp paste, lime juice, salt and warm coconut oil, and continue crushing the mixture until everything is well combined. Serve fresh.

This is a recipe from Paon: Real Balinese Cooking by Tjok Maya Kerthyasa, I Wayan Kresna Yasa. Published by Hardie Grant (RRP $50).

Photography credit: Martin Westlake.