Learn . Laugh . Eat

Malaysian Sambal

Prep:

Cook:

Malaysian Sambal is used both as an accompaniment to certain dishes and as a base to many Malaysian curries or stirfries.

In many Malaysian dishes such as Nasi Goreng (Right), 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.

  • 20 dried chillies deseed and shopped
  • 5 Birds Eye Chillies
  • 5 candlenuts
  • 150 g shallots chopped
  • 2tsp shrimp paste

Blend Ingredients in a food processor until paste formed

Heat 2 tbsp vegetable oil in a wok to high heat

Cook the paste in the wok for 2-3 minutes

Keep aside to cool and place in refrigerator

Serving

Serve alongside any rice or noodle dish

Caution: This paste is very spicy - not for the faint hearted!

Love these flavours? See what else Malaysian cuisine has to offer at one of our Malaysian Cookery Classes.


  • 20 dried chillies deseed and shopped
  • 5 Birds Eye Chillies
  • 5 candlenuts
  • 150 g shallots chopped
  • 2tsp shrimp paste

Blend Ingredients in a food processor until paste formed

Heat 2 tbsp vegetable oil in a wok to high heat

Cook the paste in the wok for 2-3 minutes

Keep aside to cool and place in refrigerator

Serving

Serve alongside any rice or noodle dish

Caution: This paste is very spicy - not for the faint hearted!

Love these flavours? See what else Malaysian cuisine has to offer at one of our Malaysian Cookery Classes.

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