Sambal (Malaysian Chilli Paste) is a traditional Cocosian (from the Cocos (Keeling) Islands) recipe for a classic fried paste of chillies, shallots, garlic and shrimp paste that is the flavour base for many Malaysian dishes. The full recipe is presented here and I hope you enjoy this classic: Malaysian Chilli Paste (Sambal).
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Sambal is the flavour building block of Malaysian cooking, with its spicy, bold, and aromatic flavours to your dishes. It can also be used in any recipe that calls for a chilli sauce.
Ingredients:
20 dried chillies, de-seeded and soaked in warm water to soften
10 fresh red chillies, seeded and sliced
8 shallots, peeled and chopped
4 garlic cloves, peeled and chopped
1 tsp belacan (shrimp paste), break into small bits
6 tbsp cooking oil
Method:
Use a mortar and pestle to thoroughly pound the sambal ingredients, or opt for a food processor to blend them into a fine, smooth sambal paste.
Heat the oil in a wok over medium heat until hot. Add the sambal paste and stir-fry continuously for a few minutes, making sure the oil separates from the sambal.
Remove from the heat and transfer to a bowl. Let it cool before storing in an air-tight container.
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