Sambal for Soto Ayam

This is actually my everyday sambal which I use with all sorts of Indonesian rice dishes. I initially found it for Soto Ayam, but it is versatile and can be eaten with other rice dishes. It lacks the distinctive aroma of sambal terasi (the sweet sambal with shrimp paste) leaving it very versatile. I also sometimes will make a double batch and freeze half to add to various dishes rather than chopping and frying chili and garlic separately.

Ingredients:

• 5 candle nuts (kemiri) OR Macadamia nuts
• 6 cloves garlic (bawang putih)
• 30 long medium-spicy red chilies (cabe merah)
• 1/2 cup water
  - - - 
• 3 tbsp oil
• 1 tbsp sugar
• salt to taste

Directions:

1. Blend the candle nuts, garlic and chilies and water in a magic bullet or small blender.
2. Heat oil over medium-low heat in a medium wok. Add blended spice and water mixture and cook for 10-15 minutes until the sauce is deep red and the liquid is evaporated. 
3. Add a little more water and oil until the sauce is a nice consistency. 
4. Add sugar, and salt to taste

Enjoy!