Sambal Sauce
Sambal Sauce is a spicy Malaysian condiment made primarily from chilies and aromatics.Dried and fresh chilies create layers of heat and deep pepper flavor.Garlic and shallots provide sweetness, fragrance, and body.Tamarind adds a bright sour note that balances the richness.Palm sugar softens the heat and creates a beautifully balanced flavor.Serve sambal with rice, noodles, eggs, seafood, grilled meats, and vegetables.
Ingredients
- 12 dried red chilies
- 6 fresh red chilies
- 8 shallots, peeled
- 5 garlic cloves
- 1-inch piece fresh ginger
- 2 stalks lemongrass, tender inner portion
- 3 tablespoons cooking oil
- 1 tablespoon tamarind paste
- 2 tablespoons palm sugar or brown sugar
- 1 teaspoon salt
- ½ cup water, as needed
- 1 tablespoon dried shrimp, soaked and finely blended
- 1 small onion, thinly sliced
- 1 teaspoon shrimp paste, toasted
- 1 teaspoon lime juice
Instructions
Prepare the Dried Chilies
- Place the dried chilies in a bowl of warm water.Allow them to soak for approximately 15–20 minutes until softened.Drain thoroughly.Remove the stems and seeds if you want to reduce the heat.
Prepare the Fresh Chilies
- Wash the fresh chilies and remove the stems.For a milder sambal, remove some or all of the seeds.
Prepare the Aromatics
- Peel the shallots, garlic, and ginger.Trim the lemongrass and use the tender inner portion.Slice the aromatics into smaller pieces so they blend more easily.
Blend the Sambal Paste
- Place the soaked dried chilies, fresh chilies, shallots, garlic, ginger, and lemongrass into a blender or food processor.Add a small amount of water if necessary.Blend into a smooth or slightly coarse paste, depending on your preferred texture.
Heat the Oil
- Heat the cooking oil in a heavy skillet or wok over medium heat.Use enough oil to gently fry the paste without allowing it to stick.
Cook the Chili Paste
- Carefully add the blended paste to the hot oil.Cook over medium-low heat for approximately 20–25 minutes, stirring frequently.The paste will gradually darken, thicken, and become more fragrant.
Add Tamarind
- Stir in the tamarind paste.Mix thoroughly.Tamarind provides the characteristic sour note that balances the heat and sweetness.
Add Palm Sugar
- Add the palm sugar or brown sugar.Stir until completely dissolved.Taste the sambal and adjust the sweetness according to your preference
Add Optional Ingredients
- If desired, stir in shrimp paste, dried shrimp, kaffir lime leaves, or sliced onion.Cook for another 5 minutes so the flavors blend.
Adjust the Texture
- If the sambal is too thick, add a tablespoon of water and stir.If it is too thin, continue cooking uncovered until excess moisture evaporates.
Cool the Sambal
- Turn off the heat.Allow the sambal to cool to room temperature before transferring it to a clean container.
Store
- Transfer the sambal to a clean, airtight glass jar.Refrigerate promptly.For longer storage, freeze small portions so you can thaw only what you need.
Notes
- Chili choice: The type of chili determines much of the sambal's heat and color.
- Heat level: Removing chili seeds can reduce the intensity, although the actual heat depends mainly on the chili variety.
- Oil: Oil helps cook the chili paste and gives the finished sambal its characteristic glossy texture.
- Tamarind: Tamarind balances the richness with acidity.
- Sugar: Palm sugar is traditional in many versions, but brown sugar is a convenient substitute.
- Shrimp paste: Belacan adds strong fermented seafood flavor and is optional depending on the style.
- Cooking: Slow cooking develops deeper flavor than quickly frying the paste.
- Storage: Always use a clean utensil when removing sambal from the storage container.