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Sambal Lampung
Lampung chili sauce

100g dried red chillies
1 large garlic bulb
200g tomatoes, peeled
250 ml water
1 tbsp cornstarch
1 tsp rice flour
80 gr palm sugar
5 tbsp kecap manis
3 tbsp fish sauce
Cara membuat:
For extra heat leave the seeds in the chillies, else remove them. Soak the chillies first in warm water for 15 minutes and then drain it. Pound or grind the chillies, garlic, tomatoes and half of the water into smooth paste. Mix the cornstarch, rice flour with the remaining water and mix it with the palm sugar, fish sauce and kecap with the chilli paste. Bring the sauce to a boil and cook gently for 25 minutes, stirring frequently.
The sambal can be kept in the refrigerator for 3 months when stored under anaerobic conditions, preferably in a glass jar.

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