Sambal Hitam | Madurese Black Spiced for Braised Duck

Sambal Hitam | Madurese Black Spiced for Braised Duck
// Black Spicy Sauce recipe thanks to Mrs. Mel on Cookpad.
Ingredient
Mashed Ingredients
175 g or about 25 cloves of Shallot;
50 g or about 12 cloves of Garlic;
5 stalks Lemongrass, finely sliced;
50 g or about 13 Candlenuts;
1 tbsp Coriander;
1 piece of ginger, optional;
1 segment of Galangal, optional.
Roughly ground seasoning, to taste
150 g or about 40 large chilies and curly red chilies, a mix of them or just one of them is okay;
75 g or about 55 pieces of Cayenne Pepper, to taste.
Other Ingredients
5 tablespoons of Tamarind Water;
1 to 2 tablespoons Pepper powder, to taste;
½ to 1 tsp Salt, to taste;
½ to 1 tsp Broth powder, to taste;
3 Sheets of Orange leaves;
300 ml Duck or chicken broth, can be replaced with plain water;
500 to 600 ml used cooking oil from frying the duck or chicken;
50 g or about 1/8 Coconut, grated and roasted, pulverize it until its oil comes out.
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Notes
One of the keys to the delicacy of this black chili sauce is the cooking timing. Make sure the chili is cooked until it is dark, but don’t burn. So, at the last minute, it was decisive. If it is cooked over medium heat at the beginning and low in the last 10 minutes, it is best not to cook this chili for more than 58 minutes. For it’ll certainly a little too long, then the results of the chili so prone to scorch and bitter.
Make sure that even when the stove fire is off, the chili must be stirred until it is slightly warm, so the results can be cooked evenly, because the hot oil in the chili is still working to cook and darken the chili even though the stove is off. Therefore, as to get it cooks evenly and is not prone to burnt, we have to keep stirring it for about 10 to 15 minutes after turning off the fire. # Note it …!
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