Recipe from “Cradle of Flavor: Home Cooking from the Spice Islands,” by James Oseland, via epicurious . Although this recipe originated in Bali, it goes well with Singapore noodles. Makes about 1/3 cup.
Ingredients
1 meaty stalk of fresh lemongrass
2 fresh red Holland chiles or other fresh long or short hot red chiles, such as Fresno or Thai, stemmed and very finely chopped (for a milder sambal, seed the chiles)
2 shallots, peeled and very finely chopped
3 teaspoons peanut oil
1 tablespoon fresh lime juice
1/4 teaspoon salt
Directions
Cut off the hard, brown bottom end and the bristly, greenish top of the lemongrass stalk, which will leave you with a pale, white-and-lilac piece approximately 5 inches long. Discard the tough outer layers. Slice the lemongrass very thinly, then chop the slices as finely as you can — using a very sharp knife will help you enormously. Chopping lemongrass this thoroughly may take a few extra minutes, but it should be the consistency of sand by the time you’ve finished. Transfer the lemongrass to a bowl. Make sure that the chiles and shallots are chopped just as finely. Add the chiles, shallots, oil, lime juice, and salt to the bowl. Stir well to combine. Taste again, and add a pinch more salt if needed. Let rest for 10 minutes before eating.
