Erwan heats things up with his own version of Southeast Asian spicy sambal chili paste. Sambal is used as a dip, condiment, sauce, base stock, and rub so it's great to have on hand in the kitchen! Subscribe to Erwan's channel: http://taste.md/1NWjiQLINGREDIENTS 6 dried chilies (soaked)3 fresh chilies3 cloves of garlic5 tablespoon of coconut milk2 teaspoon of tamarind paste1 shallot (sliced)20g of anchoviesSalt and sugar to tasteOil to fryRECIPE In a food processor, add 6 dried chilies (soaked), 3 fresh chilies, 3 cloves of garlic, 5 tbsp of coconut milk, 2 tsp of tamarind paste, 1 shallot (sliced) and 20g of anchovies. Blend well.Then heat oil in a sauté pan and add the mixture. Cook for 5 minutes. Add salt and sugar to taste. Allow mixture to start to caramelize. When the sambal starts to separate nicely, it is ready to move to a serving dish.___Follow us! We don't bite...unless you're made of food ;)Subscribe to Tastemade | http://taste.md/1QsXIWqSnapchat Discover | http://taste.md/1P9UuDMFacebook | http://taste.md/1Zf0BveInstagram | http://taste.md/1OaAv4PMore daily programming | http://www.tastemade.comWatch us behind the scenes at Snapchat | @tastemade