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school of wok

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

recipe

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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