'Sambal' is a type of chilli dish which serves as a condiment. It is so versatile that it can be served with noodles, rice or even flat bread Roti Canai. I especially love 'sambal' when it is cooked with seafood or meat. I have tasted 'sambal' many times and I found that each 'sambal' has its individuality due to different ingredients used. Like curries, 'sambal' has many variations too.
This recipe which I am sharing requires the use of coconut milk. Many commented that coconut milk is not commonly used in malaysian 'sambal'. However, this is my preference as it definitely makes it spectacular! Another ingredient that really makes this condiment different is the blended anchovies. It gives the dish its individuality and makes it really delectable. This is possibly the best 'sambal' recipe and the feedback from viewers who had tried this are very positive and encouraging too.
I would always cook this in large amount and store in containers and kept frozen. Cooking 'sambal' is quite a task as the heat needs to be well controlled while balancing the amount of sweetness, sourness and saltiness that goes into the dish. Above all, cooking this requires quite a bit of oil because the chilli paste needs to be fried until it is fragrant.
'Sambal' goes well with noodles such as 'mee goreng' (fried noodles) or 'nasi goreng' (fried rice) besides 'nasi lemak'. It can also be served with Malaysian Flat Bread which is also known as 'roti canai'. Try this versatile condiment.
Malaysian Hot and Spicy Condiment is also known as: Sambal
Blend garlic, fresh and dried chillies and half of the anchovies.
Sauté the remaining anchovies in heated oil until crispy over medium heat. Remove anchovies from pan. Add the blended ingredients and stir-fry until it changes to a darker shade of red.
Add shallots and water. Stir well. Then, pour coconut milk and add tamarind paste to the pan. Continue cooking for about 4 minutes. Turn off the stove and add the fried anchovies. Mix well before serving.