How to Cook Malaysian Chili Sambal

by Stefanie Liew

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.

Supplies

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

    Step 1

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

    Step 2

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

    Step 3

    Slice rest of the onion. Set aside.

    Step 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.

    Step 5

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