Sambalchicken Recipes

SAMBAL CHICKEN

Steps:

• Rinse and drain the cleaned chicken pieces thoroughly. Add to a bowl to marinate.
• Marinate the chicken: Add all the ingredients 'for Marinating the Chicken'. Rub well and set aside for a minimum time of 30 minutes to marinate. (Up to 3 hours if refrigerated).
• Rehydrate the dried chillies: Add the dried red chilies to a saucepan with water. Boil this for 10 minutes, then switch off the heat, cover and leave for 30 minutes to rehydrate. The dried chilies will 'plump' up and soften.
• Make the Sambal Paste: Add all the ingredients to make the Sambal paste to a small Grinder jar or blender. When you remove the dried rehydrated chilies from the saucepan, use your fingers to lift them out of the water. Do not squeeze them to remove water. Add to the grinder jar.
• Grind these ingredients, to a very smooth paste without adding water. The liquid from the rehydrated chilies s and the tomato is sufficient liquid.
• Frying the chicken: Heat half cup oil in a wide wok and fry the marinated chicken pieces on all sides till golden. It does not have to be fully cooked here. Remove the fried pieces from the oil.
• Now you can either remove all but 3 Tbsp of the oil, or use the remaining oil in the wok to saute onions. ( In the video, I use all the remaining oil. However, you can reduce the amount of oil and keep sprinkling water during the long cooking process, as I do when I don't have too many other things happening in the kitchen.)
• Add the chopped onions, whole spices (cardamom, cloves, cinnamon, star anise) and the ginger-garlic paste.
• Saute till the raw smell of the ginger and garlic is gone. Then add the half of a tomato, that has been chopped and saute till the tomato softens.
• Once the tomato is soft, add the prepared Sambal Paste. Give it a good stir. Rinse out the blender/ grinder with a small amount of water so as not to lose any of that paste.
• Now, cook this slow and low. Low-Medium heat for 20 minutes. Stir every 3-4 minutes. This is where the amount of oil plays well and prevents scorching of spices. If you used less oil, to begin with, keep sprinkling water so you don't get the burnt taste.
• After 20 minutes, the oil has separated and the sauce is nice and thick.
• Add the tomato ketchup and hot and sweet chilli sauce.
• Now return the fried chicken and stir well. Cook the pieces in the sauce briefly and then add the water (1/2 cup). Stir well and bring to a boil. Lower the heat, add the Lime leaves(torn) and cook for 10 more minutes. Add salt, only if needed.
• After 10 minutes, we see the thick gravy coating the chicken pieces.
• Serve with plain steamed rice or Nasi Minyak (ghee rice).

SAMBAL CHICKEN SKEWERS

Steps:

• Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.
• Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7-10 minutes.
• Grill chicken, turning and basting often with reduced marinade, until cooked through, 8-10 minutes.

SAMBAL CHICKEN

Steps:

• Pound shallots, ginger, aniseed, garlic and peppercorns together to make the spice paste and set it aside.
• Heat oil in a pan; add mustard seeds and curry leaves.
• (brings out the flavour) Add chopped oions and fry till golden brown.
• Add spice paste and fry till fragrant.
• Add chilli paste and fry lightly.
• Add chopped tomato and curry powder and stir-fry for 2 minutes.
• Add chicken and stir-fry for 8 minutes.
• Cover pan and let mixture simmer till chicken is almost done.
• Add tamarind juice and simmer till chicken is fully cooked.
• Add coconut milk, lower heat and continue to stir till oil appears on the surface.
• Serve with hot fragrant rice.

SAMBAL NASI LEMAK

Steps:

• Heat oil and saute' onions and garlic for 1 minute
• Add chilli paste and belacan and fry till fragrant, about 3 minute.
• Mix tamarind juice and water into chilli mixture and cook for another 5 min or till sauce thick.
• Add sliced onion, anchovies, salt and sugar and cook for another 2 minute.

SAMBAL SAUCE

Steps:

• Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.