Create Your Own Nasi Lemak Sambal
Nasi Lemak Sambal: This fiery chili paste is like a flavor bomb, adding a sweet, spicy, and savory kick to every bite.
Ingredients
- 12 pieces dried chilies
- 10 pieces fresh red chilies
- 3 candlenuts
- 20 gr dried anchovies
- 3 shallot
- 10 garlic cloves
- 1 stalk (white part) lemongrass
- 4 gr belacan (dried shrimp paste)
- 1 tbsp tamarind paste
- Palm sugar
- Salt to taste
- Vegetable oil
Instructions
- In pan fry the dried anchovies. Add 1 tbsp oil until crispy. Remove and set aside.
- Combine chopped ingredients (chilies, shallots, garlic, lemongrass, candlenuts, soaked anchovies) in a food processor or blender—pulse for a coarse mixture. For me I like to blend it separately between chilies and other ingredients.
- Heat oil in a pan (medium heat). Add the blended shallot, garlic, candlenuts and anchovies and cook (5-7 minutes), stirring often, until fragrant and softened. Then add chili paste cook about 10 minutes.
- Add belacan (if using), palm sugar (or brown sugar), and lime juice (or tamarind paste)—season with salt.
- Add sweet white onion and cook for another 5-7 minutes, stirring occasionally, until desired consistency (spreadable paste, not puree). And the last add fried anchovies.
- Taste your sambal throughout the cooking process. If it's too, add little more palm sugar to balance the heat.