1)After the sambal is cooked, ladle as much of the hot sauce as you want onto your main dish or rice. The rest of the sambal should cool before storing in fridge or freezer.
2)The frozen sambal will keep for 2 to 3 months. It's best to freeze it in smaller containers and take out what you need for each meal.
3)Most of the ingredients can be found at Asian markets or high-quality grocery stores with a robust international foods aisle.
4)Instead of shallots, you can use small red onions.
5)In place of the dried chilies, add chilli powder.
6)If fresh turmeric is unavailable, use turmeric powder.
7)If galangal is difficult to find you can use a 1-inch piece of fresh ginger.
Instead of tamarind paste, use tamarind juice instead.