Spicy cashew sambal:
50g large red chilies
10g redbird’s eye chilies
120g raw cashews, roasted
50g coconut sugar
200ml water
50ml lime juice
Salt to season
100g red tomatoes, chopped finely
40g shallots, peeled and sliced finely
10g garlic, peeled and sliced finely
15g olive oil
Heat the oil and sauté the garlic and shallots until slightly golden. Add the chilies and tomatoes, cook for 10 minutes or until soft.
Put the chilies, roasted cashew and water into a blender and puree. Add sugar and lime juice, blend again and add a touch of water if necessary. Season with salt, aiming for a spicy, sweet and sour creamy cashew sambal.
Works perfectly when serves with fried chicken!
Spicy cashew sambal:
50g large red chilies
10g redbird’s eye chilies
120g raw cashews, roasted
50g coconut sugar
200ml water
50ml lime juice
Salt to season
100g red tomatoes, chopped finely
40g shallots, peeled and sliced finely
10g garlic, peeled and sliced finely
15g olive oil
Heat the oil and sauté the garlic and shallots until slightly golden. Add the chilies and tomatoes, cook for 10 minutes or until soft.
Put the chilies, roasted cashew and water into a blender and puree. Add sugar and lime juice, blend again and add a touch of water if necessary. Season with salt, aiming for a spicy, sweet and sour creamy cashew sambal.
Works perfectly when serves with fried chicken!
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