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.
Servings: 1 cup
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
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
- 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.
Nutrition
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