Sambal Ulek (Oelek) (Javanese Chilli Paste)

Ingredients:
25 Chillies
White vinegar (see How to)
2 tsp Salt



How to:

1. Wash the chillies, then just remove the stalks, but not the seeds.
2. Put the whole chillies into the jar of a blender, add about 1/2 tablespoon of vinegar then blend. (Warning, don't lift the lid straight off the blender jar and look in - you could get a major hit of chilli fumes! Let it settle before opening the lid, carefully.)
3. If the chilli paste is too thick and chunky, add a little more vinegar, then blend again: it should become a smooth paste.
4. Then stir in the salt.
5. Keep the finished chilli paste in a sterilised jar in the fridge, ready to use whenever chillies are needed in a recipe.
6. This is an Indonesian style chilli paste, a great way to keep excess chillies you've harvested.

It's adapted from 'The Complete Asian Cookbook' by Charmaine Solomon. Burke's Backyard Magazine

Anyway, traditional javanese people don't use blender they use a special tool called ulekan, here's the pic: