Ingredients
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Paste (A)
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250 g Onionor shallots or both
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20 g Garlic
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Paste (B)
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100 g Dried Chillies
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350 ml Water
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500 ml Cooking Oil
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2 pcs Assam KepingTamarind Peel
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50 g Sugar
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10 g Toasted Belacan Powder
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2 1/2 Tsp Salt
Directions
This is a basic sambal for nasi lemak. You can use this to make other dishes such dried anchovies sambal, prawn sambal, squid sambal and cockles sambal. This sambal goes well with fried rice and fried noodles too.
Recipe adapted from nasilemaklover.
Steps
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1
Done
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Prepare (A) and (B)Cut dried chillies and remove seed. Boil them in a pot of water for 20 mins till soft. Drain away water. Add prepared 350ml clean water. Blend to a fine paste using a stick blender or any blender you have. Move on to blend (A) into a paste in a separate container. Set aside. |
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2
Done
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Cooking SambalIn a wok, heat up 500 ml cooking oil over medium heat. Add onion paste (A). Cook till smell fragrant. Add chilli paste (B). Mix Well. Turn heat to low. Add assam keping, sugar and toasted belacan powder. Mix well. Stir frequently to prevent burnt bottom. Continue cooking on low about 1 hour till oil separates and sambal turns darker red. Season with salt. Taste and adjust flavour. Sambal is ready to serve. |
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3
Done
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Optional StepIf prefer sambal to be more liquid style, then add water after oil separates. About 100 ml. Bring to a boil. Stir continuously. When reaches the consistency that you are looking for, proceed to add salt as usual. Extra sambal can be kept in fridge or freezer for future consumption. |
