Malaysian Nasi Lemak Sambal

Method6 steps · about 1 hr 45 min

1. 1

   Step 1: Cover the seeded 100 g dried chillies with water in a small saucepan. Bring to a boil and simmer 10–15 minutes until soft, then drain and discard the boiling water. The measured 1½ cups water is reserved for blending.

   Simmer chilies · 15 minUses 100 g dried red chillies, seeded · Water for boiling chillies (quantity unspecified, drained)

2. 2

   Step 2: Blend the softened drained chillies with the first 200 g onion, 25 g garlic, three candlenuts OR six macadamias and the measured 1½ cups water until smooth.

   Uses soft drained red chillies · 200 g onion, diced, for blender paste · 25 gram garlic · 3 candlenuts, OR 6 macadamia nuts instead · 1 1/2 cup water

3. 3

   Step 3: Transfer the blended mixture into a wok or large frying pan. Cook over medium heat until it becomes a thick paste.

   Reduce blended sambal to thick pasteUses smooth chilli-onion-nut paste with blending water

4. 4

   Step 4: Stir the 1½ cups oil into the prepared thick chilli paste, then stir in 15 g tamarind. Continue cooking for 30 minutes, stirring frequently.

   Cook chili paste · 30 minUses concentrated cooked chilli paste · 1 1/2 cup oil · 15 gram tamarind

5. 5

   Step 5: Add the separate remaining 200 g diced onion, 25 g toasted shrimp paste, 50 g palm sugar and 1 tbsp salt, adjusting the seasoning to taste. Cook and stir for another 30 minutes, until dark red and the oil separates from the chilli mixture.

   Simmer sambal · 30 minUses oil-cooked tamarind chilli paste · 200 g onion, diced, for final sambal simmer · 25 g toasted shrimp paste (terasi/belacan) · 50 gram palm sugar, or to taste · 1 tablespoon salt, or to taste

6. 6

   Step 6: Taste the finished sambal. If using the five optional rib-removed kaffir lime leaves, stir them in for 30 seconds. Turn off the heat, transfer to clean containers, cool promptly and refrigerate.

   Finish optional lime leaves in sambal · 1 minUses dark red fully cooked sambal with separated oil · 5 kaffir lime leaves, remove the ribs (optional)