Malaysian Sambal Sauce
A popular condiment in Malaysia, Indonesia, and Singapore, sambal is a hot sauce made from chiles, spices, herbs, and aromatics.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- 5cloves garlic (crushed)
- 2-inch piece fresh turmeric (chopped)
- 2-inch piece galangal (chopped)
- 1stalk lemongrass (thinly sliced; use only the bottom 3 inches of the stalk)
- ½ounce dried chiles (about 10 dried chiles, soaked in hot water for 5 minutes)
- 2ounces fresh chiles (about 8 fresh chiles, roughly chopped)
- 10shallots (roughly chopped)
- 5tablespoons vegetable or canola oil
- Fish sauce (to taste)
- 3tablespoons palm sugar (or 2 tablespoons brown sugar)
- 2tablespoons tamarind paste
Instructions
Step 1
Gather the ingredients.Step 2
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.Step 3
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.Step 4
Add the fish sauce, palm sugar, and tamarind paste.Step 5
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.