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    El Mundo Eats » Sauces and Spices

    Published: Aug 5, 2021 · Updated: Feb 15, 2019 by Bea & Marco · This post may contain affiliate links · 15 Comments

    Malaysian Chili Paste (Sambal)

    Jump to Recipe

    I can't live without sambal. It's my spicy drug. For me, sambal brings any meal to another whole new level. Greatness.

    This is how I make my Malaysian chili paste or sambal, living in a country where Asian ingredients don't come easy.

    I've made it in so many ways and have simplified it so that it'll be doable for you also, regardless of where you are.

    Jump to:
    • Recipe Highlights
    • Lets Talk Ingredients
    • What To Eat Sambal With
    • Recipe Video
    • 📖 Recipe
    • 💬 Comments
    Sambal in a bowl

    Recipe Highlights

    Texture and flavour - Thick sauce that is spicy and is a bit towards the sweet side. It can be used to condiment other dishes like curry laksa or can be a dish on itself like anchovies sambal.

    Close up spooning sambal

    Level - Easy. It splashes a lot during cooking time so I recommend you to use an oil splash guard.

    Occasion - Uff! If you love spicy like me, then use it in anything and everything.

    Lets Talk Ingredients

    Ingredients to make sambal

    Dry chilis - I use dry red pepper chilis. You can buy them in Asian stores. Dry chilis come in different level of spiciness. So choose the ones that suit you. I love spicy (the spicier the better). If you don't eat spicy food, you can try my not-spicy "sambal" that uses roasted red bell peppers instead of dry chilis.

    Sugar - I like to use coconut sugar not only for the taste but it also makes the sambal has that beautiful darker red look. If you're not picky like me, use whatever sweetener that you prefer.

    Lemon juice - it's an acidic element with a hint of sourness that balances all the flavours in sambal. Originally my sister and late mother (whom I learnt to make sambal from) use tamarind juice. It's not as easy to get tamarind where I live so I use whatever I have in hands.

    SUBSTITUTION: Tamarind juice/paste, lime juice or even vinegar.

    Shrimp paste - This is optional. It gives the sambal that umami touch.

    SUBSTITUTION: Use 1 tablespoon of fish sauce instead.

    What To Eat Sambal With

    Squid sambal in a bowl

    As I mentioned earlier, you can enjoy sambal as a condiment or as a dish itself.

    To use as a condiment, think of it as sriracha. Use it whenever you want to spice up your soups, instant pot chicken congee, or rice or one of my favorites is to have it with curries.

    You can make it a dish by adding some sort of protein source in it like squids, shrimps, chicken or anchovies. Serve with rice, there's nothing better.

    Recipe Video

    📖 Recipe

    Malaysian Chili Paste (Sambal)

    A base sambal recipe that you should have. You can then turn it into anchovies sambal, seafood, chicken or veggies sambal. Or simply use it as a condiment for your favourite soups.
    Author: Bea & Marco
    5 from 4 votes
    Print Pin Rate
    Servings: 1 cup
    Prep Time10 mins
    Cook Time20 mins
    Passive Time30 mins

    Ingredients  

    Blend

    • 1.8 oz dry chillies (50 g), cut & deseeded
    • ½ onion
    • 4 garlic cloves
    • 1 slice of ginger
    • 1 thumb sized shrimp paste
    • 1 cup water (250 ml)

    Seasoning

    • 1 tablespoon lemon juice
    • 3 tablespoon coconut sugar
    • 1 teaspoon salt
    Prevent your screen from going dark

    Instructions

    Blend

    • Soak chilis in hot water for 30 minutes. Drain and blend into a smooth paste with the rest of ingredients using a food processor

    Cook

    • Heat some oil in a wok/pan on medium heat. Pour blended mixture and cook until mixture thickens, around 15-20 minutes. It splashes so use oil splash guard. Stir now and then.
    • Add seasonings, mix and cook for 1-2 minutes more. Serve!

    How To Store

    • In air tight container, in the fridge up to 5 days. Freeze up to 6 months.

    Notes

    1. A good sambal is a tad sweeter than it is spicy, salty or sour. Adjust to your likings.
    2. Use oil splash guard because it splashes as soon as you pour mixture into hot oil.
    3. Stir now and then to make sure nothing sticks/burns. 

    Nutrition Facts

    Calories: 337.4kcal, Carbohydrates: 79.3g, Protein: 7.6g, Fat: 3.2g, Saturated Fat: 0.5g, Cholesterol: 11.4mg, Sodium: 2532.4mg, Potassium: 1107.1mg, Fiber: 15.9g, Sugar: 48.6g, Calcium: 71.5mg, Iron: 3.5mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    Originally published on Feb 13, 2019. Updated with improved text, recipe and pictures on Aug 5, 2021.

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    Reader Interactions

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    1. Jayanthi says

      March 10, 2022 at 4:35 am

      Hi Bea,
      Ive managed to get some fresh red chillies, do I make it the same way?
      Also, any methods on keeping them longer ie freezing?

      Love your recipes!!

      Reply
      • Bea says

        March 10, 2022 at 9:32 am

        Hi Jayanthi! I'd say double the amount of fresh red chillies and you'd have to cook the sambal a bit longer to get the sambal thick consistency since fresh chillies have more water content. It's not going to taste the same though but hey, it's still sambal 😋. I always keep my sambal in small portions, in ziploc bags and freeze. Hope it helps!

        Reply
    2. Siu-Ling says

      October 25, 2021 at 8:15 am

      5 stars
      WOW! I've tried lots of sambal recipes and this is the best one and it actually turns out the way it should. The taste is just like home! Spicy and fragrant! Thank you! I look forward to eat with my Nasi goreng! 🙂

      Reply
      • Bea says

        October 25, 2021 at 9:43 am

        Yeay 🙌! Happy to know that. A good sambal is a must for us, right? Thanks for your feedback and do check around here for more simplified Asian recipes.

        Reply
    3. Kate Ingreim says

      June 28, 2021 at 11:31 pm

      5 stars
      Thank you for this recipe!!
      I miss Malaysian food and I look forward to visit it again someday. I made this recipe and it really reminds me of the stalls and food in Malaysia.
      Love - Kate

      Reply
      • Bea says

        June 29, 2021 at 11:22 am

        Hi Kate! I'm happy that the recipe brings back happy memories of Malaysia to you. Thank you so much!

        Reply
    4. Lily says

      September 20, 2020 at 1:50 am

      5 stars
      I love your recipes! Made this sambal tonight and it's so tasty. Another winner. Your notes are also helpful for me to know what I should aim for when preparing this. Thank you.!

      Reply
      • Bea says

        September 20, 2020 at 10:05 am

        I'm glad that you find them useful Lily! Sambal is always a winner in my heart 😀 , thank you!

        Reply
    5. Zan says

      September 03, 2020 at 1:58 am

      5 stars
      Ahhhh Finally a recipe that looks and sounds right..Thank you for sharing, I tried it and it was perfect , reminded le of the sambal of my favorite Nasi Lemak stall in Melaka..Terima Kasih 🤗🤗

      Reply
      • Bea says

        September 03, 2020 at 11:46 am

        Awesome! Happy to know that it brings back memories to you (coincidently, I was born in Melaka 😂!). Terima kasih for your feedback! 😍

        Reply
      • Zan says

        September 10, 2020 at 3:11 pm

        Seriously?? Wow, what's a coincidence !!! Which area?? I'm currently staying in Ayer Keroh..but that stall mentioned before was in Kampung Lapan ..
        Anyway , please keep on sharing your tasty recipes.. I made Laksa a few days ago following your recipe and it turned out v.good 😉
        🤗🤗

        Reply
        • Bea says

          September 12, 2020 at 9:16 am

          Yea? Hey that's awesome! I was born in Terendak. Happy that you loved the laksa, thank you! 🤗🤗

          Reply
    6. Maggie Butcher says

      February 24, 2020 at 12:52 am

      I have been looking for a good sambal recipe for awhile now, thank you! however i must ask is the shrimp paste a must? I am looking to serve to people with seafood allergens, perhaps i could replace it with golden mountain sauce (although it is thai haha).

      Reply
      • Bea says

        February 24, 2020 at 7:34 am

        Hi Maggie! You can totally skip the shrimp paste, no problem at all (my sister is not fond of it and never uses it 🤣 ). Hope it helps and that everybody likes it 😊.

        Reply
        • Sarah says

          May 04, 2020 at 2:52 pm

          Can't wait to make this. May I know what Shrimp paste is the best to use?

          Reply

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    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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