Balinese Sambal Embe, Made with Monk Fruit Sweetener

Method

1. Slice 10 shallots, slice 10 garlic cloves and chop 5 to 7 chilies. Nothing here is fermented or pounded, so slicing is all that is needed.
2. Heat 1 tablespoon of cooking oil or coconut oil, fry the shallots and garlic until golden, then lift them out to drain.
3. Fry the chilies separately until fragrant, then lift them out.
4. Using a clean pan, return the fried shallots, garlic and chilies and toss them thoroughly.
5. Add 1 tablespoon of mam ruoc (fermented shrimp paste) and 2 tablespoons of kOBE Monk Fruit Blend, then stir fry until the paste breaks up and the sweetness melts through the aromatics.
6. Pour in 1 tablespoon of lime juice, toss once more and turn off the heat.
7. Cool completely, then transfer to a clean jar and keep it in the fridge.

Tips

• Frying the chilies separately keeps their red color from dulling the gold of the shallots and garlic.
• Balinese cooks use terasi; in Vietnam mam ruoc is the closest match.
• kOBE Monk Fruit Blend takes a moment to dissolve, so scatter it evenly and stir for another minute on the pan.
• Lift the shallots and garlic out while they are still pale gold, as they keep darkening off the heat.
• To serve, spoon a little over hot rice, or steam it with the rice for 1 to 2 minutes to bring out the aroma.