Malaysian-style BBQ Seafood
June 22nd, 2010 26 Comments

Malaysian-style BBQ Seafood

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Farina’s Malay-style Sambal Recipe

Source: Salt n Turmeric


1 small bottle of store-bought sambal oelek, 8oz
2 medium-sized onion, quartered
5-in ginger
1-2 stalks lemongrass, white part only, grated
1 tablespoon toasted belacan powder

1/4 cup vegetable oil
1 small can tomato paste
1/2 cup water
3 tablespoons tamarind juice (extract from tamarind pulp and water)
1 1/2 tablespoons salt
1 cup sugar


1. Grind all the ingredients in A.
2. Heat up the oil in the wok on medium high heat. Put the above the ground ingredients A in. Keep stirring for about 10 minutes.
3. Add water, tomato paste, tamarind juice, salt, and sugar. Continue stirring for another 10 minutes. Add more salt or sugar to taste. Dish out and set aside.

Cook’s Notes:

Bottled sambal oelek is very spicy, but the above sambal recipe will “dilute” the spiciness. The recipe yields about two bottles or more sambal. You don’t have to use up all the sambal for the BBQ seafood, just use enough for each seafood parcel.
You can also try out my grilled fish sambal recipe here, which is more Nyonya-style.

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26 comments... read them below or add one

  1. Melanie says:

    I love all your recipes–they are beautiful-flavorful and inspired!!Thank you for sharing. I love your blog too. I may make this one this weekend if I am not too lazy!

  2. Joy says:

    That looks great. I would love to make this with clams.

  3. Su-yin says:

    This reminds me of ikan bakar… :D I’ve never used sambal oelek to make the sambal dressing, will have to try this out soon.

  4. Jean says:

    These pictures are amazing!! Really makes me wish I lived closer to a body of water so as to have access to some fresh seafood.

  5. I really like this way of cooking the seafood, sealing in the juices and adding enough punch with the fiery and tangy sambal.
    But not many places here can do them well.
    The Midvalley food court used to do a delicious version, but not anymore. Even the Petaling Street’s famous one was horrendous the last time I ate there.

    • Oh no, really? The Petaling Street’s famous one is no longer great? I looooove loooove their Portuguese-style baked seafood. :(

      I can’t find this type of grilled seafood in Penang though. Love it that it seals in the juices. Slurp!!!

  6. tigerfish says:

    I see myself licking the clam shells already….

    • Tiga – yes, very good, especially the clams. The clam juice mixed with the sambal is extra savory. My friend said we should have made rice to go with it. LOL.

  7. If you don’t want the hassle of starting the fire (esp in msia where bbq usually means using charcoal), you can just steam them. You’ll get pretty good result too. ;)

  8. dave says:

    Wow, this looks great. I’ve grilled clams and whole shrimp before, but not like this! Thanks for the post :)

  9. Siok Ngi says:


    I am just wondering what kind of sambal you used. Did you get it here or you brought them over from Malaysia?

  10. Oh yes. The good old sambal oelek! YUM.

  11. indie.tea says:

    The clams look great. I can’t wait to try this recipe at my next bbq…

  12. HH says:

    How long on the grill?

  13. JudyC says:

    there is nothing about the seafood & okra.
    how much? how long on the grill?
    can you cook all the different kinds of seafood together — don’t they cook at different rates?

  14. Good morning! I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share. Here is the link

  15. Alysia says:

    Did you have to turn the fish over on the grill? Am planning to try grilling in the oven as I don’t have a grilling pan or a bbq. I loooove Malaysian Portuguese style seafood. Can’t wait to try this!

  16. Yumsing says:

    My neighbour will either love me or hate me if I BBQ this in my backyard in Sussex !

  17. Elsie Chan says:

    Beautiful & yummy dishes. Thanks so much for inspiring me to cook again. Stopped cooking when the babies came along & I was caught up with the rat-race in Spore. During my recent retirement, I’m exploring my passion ie Cooking once more.

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