This is my first attempt cooking Sambal using a pressure cooker after reading it on a social media group. I am so delighted that it turns out pretty good as this cooking method saved you time and from having a messy kitchen.
Basic Sambal Paste
- 500 gm Chili paste
- 250 gm Onion paste
- 250 `gm Cooking Oil
- Combined all the ingredients in the pressure cooker, here I am using Phillips HD2139. Stir and mix thoroughly.
- Closed the lid, set the VENT to SEAL. Set MODE to STEAM for 20 Mins (KPT20), then press START.
- Once 20 Minutes is up, leave the PPC to WARM for about 5 minutes or until the pressure/steam released naturally.
- Slowly open the lid, give it a little stir. Your Basic Sambal Paste is ready. Once cooled you can portion them and keep in the fridge for 1 week or the freezer for months.