Cooking sambal can be a very enlightening experience. Especially when you realize how easy the cornerstone of Malaysian culture is crafted. It is bold, red, beautiful and spicy. Sometimes exotic, erotic and does nicely.
First, get your culinarily experienced housemate to buy red chilli powder. This is in no way the easy part as there are many red items in the supermarket. Try not to buy anything that isn't powder as it would probably be a real chilli and that would make life supremely difficult. Also try to steer clear of powders that aren't red those are normally used to kill cocroaches. However, if you feel up to getting rid of a particularly annoying housemate, you may mix the white powder with crunched up chilli. It might taste different, but your housemate can't tell if he's dead.
I normally use BaBa's as my master had thought me. Next, buy onions also debated as a shallots. This is also extremely important as sambal without shallots are like Sheep without the S making them heep. Or God without the G making it od. with. Also, don't forget to include garlic. Remember onions and garlic are the corners of asian cooking. How about the other two corner's? No.
Slice the shallots and garlic. Put into pan with oil. Fry. Endure a scolding from your master for being so untidy. Add water, put chilli powder. Wait until it looks like sambal.
Confucious once said, a hot wife without brain is like sambal without fragrant rice. So serve with fragrant rice! Or risk a comatose hot wife.
Gorge.
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