Spicy Malaysian Sambal Recipe
Ingredients:
- 10 dried red chillies
- 5 shallots
- 5 cloves of garlic
- 1 tsp shrimp paste
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp oil
- 1 tbsp tamarind paste (optional)
Instructions:
- Soak the dried red chillies in hot water for 15 minutes, or until softened. Drain and remove the stems and seeds.
- In a blender, blend the soaked red chillies, shallots, garlic, shrimp paste, sugar, and salt into a paste.
- Heat the oil in a pan over medium heat. Sauté the paste until fragrant and the oil starts to separate, about 5-7 minutes.
- Stir in the tamarind paste, if using, and continue to cook for another 2-3 minutes, or until the sambal is thickened to your desired consistency.
- Let the sambal cool completely before transferring to a clean, airtight container. It can be stored in the refrigerator for up to 1 week.
Tips:
- For a milder version, remove the seeds from the red chillies before blending.
- For a spicier version, add more red chillies to the blender.
- You can also add some sliced onions or chopped tomatoes to the sambal for added flavor and texture.
Sambal is a staple condiment in Malaysia, used to add heat and flavor to a variety of dishes. Whether you prefer your sambal mild or spicy, this recipe is a great starting point for making your own authentic version. Sambal is easy to make and can be customized to suit your tastes, so give it a try and enjoy a taste of Malaysia in your own kitchen!
