Malaysian Sambal Sauce
A popular condiment in Malaysia, Indonesia, and Singapore, sambal is a hot sauce made from chiles, spices, herbs, and aromatics.
- Serves: 16 persons
- 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
Step 1Gather the ingredients.
Step 2Add 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 3Heat 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 4Add the fish sauce, palm sugar, and tamarind paste.
Step 5Continue 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.