Thursday, 29 April 2010

Sambal (Malaysian Chilli Paste)




The quintessential Malaysian condiment, sambal is a deeply fragrant, spicy and sweet chilli paste with the added kick of dried shrimp paste that Malaysians chuck on just about everything.

Be it to stir fry vegetables like aubergines, okra or kangkung (water morning glory/water spinach), to intensify meat and fish dishes or as an accompaniment to our favourite hawker staples like nasi lemak, curry laksa, Hokkien mee and prawn mee, sambal is insanely versatile and characterises the Malaysian addiction to all things hot and tasty. A million different "authentic" versions abound depending on who you ask, but after much experimentation I've found that the recipe below is the closest thing to the stuff we find back home.

Whilst purists will insist you can only make a decent version with the traditional pestle and mortar, I see no point in wasting the convenience of my electric blender and have thus far had no complaints :) Feel free to adjust the heat, saltiness or sweetness as desired.

Sambal (Malaysian Chilli Paste)
Makes about 1 1/2 cups



Firstly, deseed about 50g-100g dried chillies (basically a big handful, depends on the heat you want) by tearing them in half and letting the seeds fall out. Don't worry if you leave a few in, but shake most of them out or you'll burn your tongue off!

Boil the chillies for 30-45 mins to further reduce the heat. Drain off the liquid and let cool.

Blend to a thick paste then fry in a bit of oil until fragrant:
The prepared chillies above
15 shallots (the tiny red Asian type) or 3 medium cooking onions
20 cloves of garlic
1 cube ikan bilis stock (or grind whole dried anchovies to a powder)
1 tsp belacan (dried shrimp paste)

Ikan bilis stock cubes- have yet to find it sold in the UK I'm afraid, so I stock up in Malaysia

Add and cook a further 5 mins until a darker red:
1/4 cup asam jawa (tamarind juice- soak a large chunk of tamarind pulp in hot water, stir, then strain through a sieve and discard the seeds)
1/3 cup gula melaka (coconut palm sugar) or dark muscovado sugar
Salt to taste

Let cool completely before using. Stir in whole crispy fried anchovies to make it sambal ikan bilis, serve alongside nasi lemak or use to stir fry vegetables, seafood or meat.

Store in a container in the fridge, or freeze for later use.


7 comments:

  1. Wooo....can do so much with this paste - vegetables, seafood, meat....etc....it's like a wonder sauce.

    ReplyDelete
  2. Haha you're right tigerfish, it is pretty much a wonder sauce that Malaysians use more often than any other!

    Another common variation is to make egg sambal by stirring hard-boiled eggs in it. Do give it a go! :)

    x

    ReplyDelete
  3. oh you star! I was just thinking of making nasi lemak this weekend. this sambal would be perfect with it:)

    ReplyDelete
  4. Glad to be of help Jade!:)

    ReplyDelete
  5. Hi all, so i want to food processing of dried anchovy?

    ReplyDelete
  6. Gots to watch this Ode to Sambal (and Malaysians)!
    http://www.facebook.com/video/video.php?v=1567176029871&ref=mf#!/video/video.php?v=1567176029871

    ReplyDelete
  7. Glad to visit your site. An awesome blog. Nice Information It's really very informative that I wanted ever, thanks for this. Jual Peninggi Badan Alami Bali Ratih Obat Jerawat Obat Asam Urat Alami Kapsul Mengkudu Obat Pelangsing Badan HerbalMadu Hitam Pahit Masker Wajah Alami

    ReplyDelete