Posted on Fri 3rd December 2010
Malaysian Sambal
Malaysian Sambal is used both as an accompaniment to certain dishes and as a base for many Malaysian curries or stir-fries. In many Malaysian dishes such as Nasi Goreng, Nasi Lemak and Soup noodles, this hot chilli paste adds a bitter sweet spice to the dish which complements the great variety of textures and tastes on a Malaysian dinner plate.
Cuisine
Malaysian
Time
10 mins
Servings
3 people
Ingredients
- 20 dried chillies deseed and shopped
- 5 Birds Eye Chillies
- 5 candlenuts
- 150 g shallots chopped
- 2tsp shrimp paste
Method
Preparation
1. Blend Ingredients in a food processor until paste formed
Cooking
2. Heat 2 tbsp vegetable oil in a wok to high heat 3. Cook the paste in the wok for 2-3 minutes 4. Keep aside to cool and place in refrigerator 5. Serve alongside any rice or noodle dish
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