Malaysian Sambal Sauce Recipes

MALAYSIAN SAMBAL SAUCE

Steps:

• Gather the ingredients.
• Add the garlic, turmeric, galangal, lemongrass, hydrated dried chiles, fresh chiles, and 2 tablespoons water to a food processor or blender. Pulse, then process, scraping down the bowl frequently with a silicone spatula until a smooth paste forms, 8 to 9 minutes. Add the shallots and pulse, scraping down the bowl occasionally, until the mixture is just combined, and the shallots are still coarse and visible, about 1 minute more.
• Heat the oil in a wok or medium nonstick frying pan over very low heat. When the oil is moderately hot, add the paste mixture and cook, stirring occasionally, until just fragrant, about 10 minutes.
• Add the fish sauce, palm sugar, and tamarind paste.
• Continue to cook the paste on very low heat, stirring occasionally, until the sugar melts and the solids begin to separate from the oil, about 5 minutes. Remove from the heat. Use immediately or let cool, then refrigerate or freeze for future use. Enjoy.

MALAYSIAN SAMBAL IKAN BILIS(ANCHOVIES IN HOT SAUCE)

Steps:

• Fry anchovies till crisp; set aside.
• Grind prawn paste with shallots,dried chillies. Slice Bombay onion into rings.
• Heat oil and fry the ground ingredients. Add in Bombay onion rings.
• Add remaining ingredients.
• Cook and stir occasionally till gravy thickens.
• Mix with anchovies and serve with steaming NASI LEMAK.