Sambal Sauce Recipes

MALAYSIAN SAMBAL SAUCE

Steps:

• Gather the ingredients.
• Add the garlic, turmeric, galangal, lemongrass, hydrated dried chiles, fresh chiles, and 2 tablespoons water to a food processor or blender. Pulse, then process, scraping down the bowl frequently with a silicone spatula until a smooth paste forms, 8 to 9 minutes. Add the shallots and pulse, scraping down the bowl occasionally, until the mixture is just combined, and the shallots are still coarse and visible, about 1 minute more.
• Heat the oil in a wok or medium nonstick frying pan over very low heat. When the oil is moderately hot, add the paste mixture and cook, stirring occasionally, until just fragrant, about 10 minutes.
• Add the fish sauce, palm sugar, and tamarind paste.
• Continue to cook the paste on very low heat, stirring occasionally, until the sugar melts and the solids begin to separate from the oil, about 5 minutes. Remove from the heat. Use immediately or let cool, then refrigerate or freeze for future use. Enjoy.

HOMEMADE SAMBAL OELEK

Steps:

• Blend the chillies, garlic, ginger and lemon grass in a food processor or mortar and pestle.
• While processing gradually add the vinegar.
• Place the pureed mixture into a saucepan and bring to a boil.
• Reduce the heat and simmer for 3 minutes.
• Add the sugar and stir until dissolved.
• Add the salt and lime zest.
• Remove from the heat, cool and bottle in sterilised jars.

SAMBAL SAUCE

Steps:

• Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.

INDONESIAN SAMBAL SAUCE

Steps:

• Combine all ingredients in a blender.
• Blend at high speed until ingredients are well chopped and blended.
• Pour mixture into a saucepan and bring to a boil, stirring frequently.
• Reduce heat and simmer, stirring frequently, until sauce is reduced by half, around 10-15 minutes. Sauce should be thick and uniform.
• Pour into a bowl and cool to room temperature.
• Enjoy!