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Sambal Asparagus Recipe http://rasamalaysia.com/sambal-asparagus-recipe/
July 12th, 2009 27 Comments

Sambal Asparagus Recipe

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Sambal Asparagus Recipe

Ingredients:

12 oz. asparagus
4 oz. scallops or medium-size shrimps
1 1/2 – 2 tablespoons sambal paste (if you like spicy, use 2 tablespoons)
1/4 teaspoon sugar
1/4 teaspoon fish sauce or to taste
1 teaspoon belacan (breaks into small bits)
2 tablespoons oil

Method:

Rinse the asparagus with water. Chop off 1 inch to 1.5 inches off the stems (depending on the toughness of the stems) and slice the stems into half. Cut the rest of the asparagus into 2-inch lengths. Set aside.

Heat up the wok with oil. Add the sambal (recipe below) and belacan. Stir well until you start smelling the pungent aroma of belacan. Add in scallops/shrimps and do a quick stir and then follow by the asparagus. Add fish sauce, sugar, and continue to stir fry until asparagus is cooked through (don’t overcook it). Dish out and serve hot.

Sambal (Chili Paste) Recipe:

Ingredients:

20 dried chilies (seeded and soaked to soften)
10 fresh red chilies (seeded and sliced)
8 shallots (peeled and chopped)
4 cloves garlic (peeled and chopped)
6 tablespoons cooking oil

Method:

Use a mortar and pestle to pound the sambal ingredients or use a mini food processor to blend well. Heat up a wok with oil. As soon as the oil is heated, transfer the sambal paste into the wok and stir-fry continuously for a few minutes or until you smell the heat from the sambal or the oil separates from the sambal. Dish out and set aside. Refrigerated for future use.

Cook’s Note:

Traditionally, sambal is prepared fresh–or bought ready made from the wet market in Malaysia. It’s then used immediately to cook the dish. In the US, I always make my sambal into a chili paste so I can keep it in the refrigerator and use it on the go. I also use more dried chilies to make the sambal paste lasts longer in the refrigerator. The fresh chilies give a nice red color as dried red chilies look duller in color. I will show you the traditional way of making sambal from scratch and the proper method of making it soon!

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27 comments... read them below or add one

  1. hcpen says:

    gosh…hmmm…i love sambal!!

    • I love sambal too, but it does fill my house with the after cooking smell. :(

      • Morganz says:

        That’s the price of loving something…the good with the bad. However, whenever cook something heavy like, sambal, ikan bakar etc, I’ll light a couple of incense/joss sticks (I use lavender or rose) at least one or two in the kitchen and a couple more in the adjacent dining and living rooms, it does help. : )

  2. Pingback:Sambal Asparagus Recipe « Percuma Untuk Anda

  3. zenchef says:

    That looks so delicious bee. I had shrimp and asparagus sambal before but i love your scallop variation. I’m a sucker for scallops. Never tried to make it myself though. Thanks for sharing your recipe! :-)

  4. jo says:

    This is absolutely delicious and it’s true that sambal is the essence of any Malaysian dish. Hehe and I too probably can polish off 2 servings of rice with this. Yum!

  5. rachel ong says:

    hello bee, first, i have to say, beautiful pics and website. love it. must read everyday :)
    my question is if we make the sambal paste, do we need to add balacan also? if u blend the chillies, u add water or oil? the color is really nice( red). any trick to do this?
    thank you

    • Thanks Rachel. When you blend the chilies, there is no need to add water because fresh chilies has water, and so do garlic and shallots. I didn’t add belacan into the sambal chili paste because I prefer to add it separately during the cooking process to suit each individual recipe as some recipes call for more belacan while others a little bit. The color is from the fresh red chilies.

  6. rachel ong says:

    hi, is me again. a great question for u, i know u travel a lot plus u always go back to penang a lot.. must know lots of great restaurant, my mom is having her 60’s birthday, any suggestions for the good restaurant? buffet style? or vegetarian restaurant? thank you so much:)

  7. Valerie says:

    Hi Bee,

    Your sambal asparagus recipe looks good. I am expecting now and dislike veggie. Maybe I can try this since I like spicy food. Can I use pre-made sambal?

    Thanks!

  8. Your Sambal Asparagus looks really yummy. Thanks for sharing the recipe for sambal paste. I love homemade chilli paste.

  9. joey says:

    Oooh! This looks so good! Love sambal and I think my bottle in the fridge still has a good amount – I usually buy ready made sambal but now that I have your recipe I can try making my own :)

  10. wah, this looks so nice! great idea..sambal, scallops and asparagus. look forward to give this a try for my fmly soon.

  11. tigerfish says:

    I miss using scallops in my recipes! Here, they are expensive and don’t even know how fresh it is. :(

    • Tiga – I think they are all so frozen dead looking…well at least in Penang, I saw some frozen ones…not too appetizing. Costco’s scallops are great, fresh, big, and succulent. :)

  12. NYMY says:

    I am not a big fan of asparagus. But I am definitely a fan for this, yet again, wonderful recipe from you. Sambal asparagus! Who would have think of that?

  13. Pingback:Asparagus with Crispy Prosciutto and Tarragon Aioli | TasteFood

  14. Tim Tio says:

    Hi Bee

    Just to say Hi and thank you for the wonderful recipes especially those that are related to the wonderful Island of Penang.

    Warmest regards
    Good Luck
    Tim
    April 2 2011

  15. suealan says:

    I found ready made prawn paste for prawn mee, but have been using it to fry Okra, Yam leave, Kangkoong, Asparagus, french and long beans. All you need to do is adding a little chilli or fish/soya sauce if you like it hotter and saltier. You can also used the paste to marinade prawns for 10 minutes before BBQ. Very convenient and save time.

  16. Pingback:Sambalicious Greens | My Happy Bellea

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