Well, not only does it add to the amazing flavor sensations, it kills most of the bacteria in the food that may make us sick. I sampled Nasi Campur from 40 different warungs, many of which were road-side Bungkus style. Sometimes it was obvious that the dishes had been sitting in the glass cabinet for hours, but I dived in fearlessly, in search of 'the best'. With the cooked chicken, eggs and other things sitting around all day in the warm temperatures, in these un-refrigerated cabinets, I wondered why I never got sick - so i got on GOOGLE and discovered in 1998, researchers at Cornell University found that the greater use of chilies and spices in humid countries was likely to be linked to their anti-microbial function.
Put simply: SPICES & CHILI ARE ANTI- BACTERIAL!
Not only that, another study from the University of Washington, concluded that the spicy chemicals in chilies evolved to deter fungal invasions. So chilies are also ANTI-FUNGAL!
SIMPLE SAMBAL RECIPE
16 small Bird's Eye Chili's
8 Red Chili's
1 Teaspoon Salt
4 Kemiri nuts/candlenuts (or Macadamia nuts)
Coconut Oil for frying
Wash chili's and remove stems.
If you want a milder sambal - remove the seeds.
Toast the Kemiri nuts in a dry pan, then grind into a paste.
With mortar and pestle smash the chilis, add salt and nut paste.
Keep smashing and grinding the mixture.
In an oiled pan, add the mixture.
Fry on medium to low heat for 3 - 5 minutes.
Leave to cool.
Should last for 1 month in the refrigerator,
but it's not uncommon to be eaten in a few days!