• Scrape the skin off the ginger and chop up roughly.

  Chop up the spring onions and chillies roughly.
• Start with pounding a few ginger pieces for about 10 seconds. Add ⅓ of the spring onions and all the chillies and pound until they're coarsely pounded.

  The initial ginger acts as a base to pound the thin spring onions on.

  You can also do this in a food chopper. In which case, place everything in and pulse to get a coarse grind. Or semi fine, whichever you prefer.
• Add a few more ginger pieces and another third of the spring onions and pound.

  Finish this with the rest of the ginger and spring onions and pound until you're happy with how big or small the pieces are. I like a coarse grind.

Briefly Cook the Sambal

• Heat up the oil in a small frying pan on medium heat to simmering. I like to use 6 Tbsp of oil, but you can use just 4, if you prefer.

  Place a wooden utensil in your oil, and if you see tiny bubbles hugging it, your oil is hot enough.
• Turn the heat to medium-low and tip the pounded aromatics in and cook for 2 minutes.
• Take it off the heat and stir in the soy sauce and taste it. If it needs more salt, you can either add more soy sauce or salt. The more soy sauce you use the less vibrant green your ginger and spring onion sambal will be.

  Keep in the fridge, covered, topped with a thin layer of fresh oil and use within 7 days.