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.
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 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 you can find online and the feedback from viewers who had tried this are very positive and encouraging.
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.
Besides Nasi Lemak, sambal goes well with noodles such as Mee Goreng (fried noodles) or Nasi Goreng (fried rice). It can also be served with Roti Canai (Malaysian flat bread). 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.