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.
Prep Time :
Cook Time :
Passive Time :
g), cut & deseeded
slice of ginger
Soak chilis in hot water for 30 minutes. Drain and blend into a smooth paste with the rest of ingredients using a food processor
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.
A good sambal is a tad sweeter than it is spicy, salty or sour. Adjust to your likings.
Use oil splash guard because it splashes as soon as you pour mixture into hot oil.
Stir now and then to make sure nothing sticks/burns.
Tried this recipe?