This is a sambal from Thailand (Issan). It is a wonderfully garlicky and spicy sambal very similar to hmong eggplant dipping sauce. This is my take on the traditional sambal. I love eating this with sticky rice and ovened broiled meat.
Spicy pepper Sambal
Preparation: 5 min. Cooking: 20 minutes
- Nam prik noom chilli dip
- Several bird’s eye chili peppers
- 2 shallots
- 5 small garlic cloves
- 3-4 cherry tomatoes
- 4 thai eggplants (or other eggplants)
- 2 tb fish sauce
- 1 tb fresh lime
- 1/2 tsp palm sugar
- Broil eggplants on high heat. In 10 minutes, flip the eggplants upside down and cook for another 10 minutes.
- In a mortar, pound peppers, shallots, garlic and sugar until all mushed. Next add sliced cherry tomatoes and pound several more times. Add the eggplants whole and pound until mush. Add the fishsauce and pound. Add a pinch of salt of desire. Serve as a side dish or as a dipping for meat and rice