Asian•budget
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
- 10 min
- Cook time
- 20 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.8 oz dry chillies ((50 g), cut & deseeded)
- 1/2 onion
- 4 garlic cloves
- 1 slice of ginger
- 1 thumb sized shrimp paste
- 1 cup water ((250 ml))
- 1 tbsp lemon juice
- 3 tbsp coconut sugar
- 1 tsp salt
Instructions
- 1
Soak chilis in hot water for 30 minutes. Drain and blend into a smooth paste with the rest of ingredients using a food processor
- 2
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.
- 3
Add seasonings, mix and cook for 1-2 minutes more. Serve!
- 4
In air tight container, in the fridge up to 5 days. Freeze up to 6 months.