Sambal Recipe

Red color Malaysian sambal or sambal tumis in a bowl.

5 from 1 vote

Sambal is the building block of Malaysian cooking, and this easy sambal recipe is the real deal. Learn how to make homemade sambal to bring its spicy, bold, and aromatic flavors to your dishes. Whether you’re a pro in the kitchen or just a beginner, sambal adds an exciting kick to your cooking. Get ready to spice up your meals with authentic Malaysian sambal!

Prep Time15

Cook Time5

Total Time20

Course: Condiment

Cuisine: Malaysian Recipes

Keyword: Sambal

Author: Bee Yinn Low

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
1 teaspoon belacan break into small bits
1/3 cup (6 tablespoons) cooking oil

Instructions

Use a mortar and pestle to thoroughly pound the sambal ingredients, or opt for a food processor to blend them into a fine, smooth sambal paste.
Heat oil in a wok over medium heat until hot. Add the sambal paste and stir-fry continuously for a few minutes.
Make sure the oil separates from the sambal.
Remove from heat and transfer to a bowl. Let it cool before storing in an airtight container. Keep it in the refrigerator for future use.

Notes

Toast the belacan (shrimp paste) for a smoky flavor, but be careful because it can smell strong and pungent, especially during winter months. Please open your windows to allow for air ventilation when you toast belacan.

Blend all the ingredients thoroughly using a food processor or a traditional mortar and pestle. Ensure everything is finely ground into a smooth paste for the best texture and flavor.

Cook the sambal paste in oil until it smells good and the oil separates. Taste and adjust the taste with a pinch of salt or sugar. You may also add freshly squeezed calamansi juice to balance the flavor.

Store the cooked sambal in a sealed container in the refrigerator. Use it whenever your recipe calls for sambal as an ingredient.

Nutrition