How to Cook Malaysian Chili Sambal

Chili sambal is served with a famous malaysian dish named Nasi Lemak. The chili sambal balances the taste for the beef or chicken rendang. Check out my previous post on how to cook beef rendang.

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How to Cook Malaysian Chili Sambal Recipe
5 Steps
Ingredients
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1
Preparing the purée: cut half the onion, chilies and ginger into cubes. Grind until it turns into purée. Put aside.

Preparing the purée: cut half the onion, chilies and ginger into cubes. Grind until it turns into purée. Put aside.

2
Place tamarind into a bowl and add warm water into a bowl. Squeeze the juice. Set aside.

Place tamarind into a bowl and add warm water into a bowl. Squeeze the juice. Set aside.

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3
Slice rest of the onion. Set aside.

Slice rest of the onion. Set aside.

4
Heat oil in a pot. Cook the chili purée for 15mins, stirring continuously. Followed by adding the sliced onion. Cook for another 20mins on med heat. Add tamarin juice, salt & sugar to taste.

Heat oil in a pot. Cook the chili purée for 15mins, stirring continuously. Followed by adding the sliced onion. Cook for another 20mins on med heat. Add tamarin juice, salt & sugar to taste.

5
Place in a cleaned bowl. Serve with beef rendang coconut rice.  Note: the core taste should be sour and somewhat sweet.

Place in a cleaned bowl. Serve with beef rendang coconut rice. Note: the core taste should be sour and somewhat sweet.

Ingredients

200 Grams Fresh chilies 
1 Red onion 
1 Thumb ginger 
4 Tablespoons Tamarind  
½ Cups Water 
1 Teaspoon Salt 
3 Tablespoons Sugar 
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