Sambal terasi gw

Living abroad sometimes makes me missing the taste of Indonesian food. Sambal, the chili paste, is a compulsory component among Indonesian food. Eating any Indonesian food will be much tastier with sambal. That’s why I learned to make the best sambal suitable to almost any dishes (well, at least very suitable according to my tongue...the xtra xtra xtra hot one!!!). Thanks to Johanna Kodoatie, my best friend who told me about her basic secret ingredient. However, this one is on my own modification (adding garlic and grounding chili seed effect...after couple trial with different proportions). As a result, the taste of the sambal is much much sharper! You can try it!

Prepare:
1. bird’s eye chili, you can use 8 up to 13 chilies; sliced thin for ease when grounding
2. one bulb of garlic, for taste and aroma sharpener. Do not put more than 1 garlic bulb as it will spoil the taste!
3. about 2/3 to 1 teaspoon of terasi or shrimp paste
4. about 1/2 to 2/3 teaspoon of salt
5. lime leaves, 2 pieces, sliced thin for ease when grounding
!!! Just take a look at the picture for the proportion of ingredient I use!!!

Put the whole ingredient in a mortar and ground them well!
NOTE: ground the whole ingredient including chili seeds till becoming the smooth paste. Do NOT use blender!!! Or the taste will be different, not as punchy as the manually grounded one.