Skip to main content

Best Sambal (Nasi Lemak Sambal)



This year Malaysia will be celebrating 59 years of independence from the British on August 31st 2016. So, throughout this month, I'll share some of my favorite food, that is uniquely Malaysian, and I hope you will like them too. 
 
I'll start with the most popular breakfast dish in Malaysia, called Nasi Lemak. The basic meals consist of coconut milk rice, Sambal, hard-boiled or fried or egg, cucumber, slices, fried anchovies and peanuts. Other great accompaniments are deep-fried chicken, Sambal Sotong Kering, etc.


This is my “Best Sambal” recipe for Nasi Lemak. There is a bit of prep involved, but the result is worth the effort. The sambal is delicious, slightly spicy and aromatic. It compliments very well with the traditional-styled steamed coconut rice, which I am going to share with you on my next post.   




Best Sambal (Nasi Lemak Sambal)

Ingredients

1) 200 grams of Shallots
2 Pieces of Thinly Slice Galangal
4 to 5 Tbsp of Peanut Oil

2) 150 grams Fresh Red Chilies, chopped
4 Tbsp of Dried Shrimps, soaked for 20 minutes
4 to 5 Tbsp of Peanut Oil

3) 50 grams Dried Chilies, cut into smaller segments, soaked in boiling water for 20 minutes, drain well
4 to 5 Tbsp Peanut Oil

2 tsp Roasted Belacan, crumbled
3 Tbsp Sugar
30 grams Tamarind Paste mix with 1/2 cup of Water, discard seeds
1 Large Red Onion, halved, sliced
3 Pandan Leaf, knotted
Sea Salt, to taste
Peanut for frying

Method

Blend ingredients number 1 to 3 separately.

Heat about 2 Tbsp of oil in a wok over moderate heat. Fry the blended shallots and Galangal(1), until fragrant, about 6 to 8 minutes. Add blended fresh chilies and dried shrimps (2), cook until fragrant, about 8 to 10 minutes. Then add blended dried chilies (3) stir and cook until aromatic, and the oil starts to separate, about 10 to 12 minutes.

Mix in the roasted Belacan, sugar, tamarind paste, red onion, and Pandan leaf. Keep stirring and let it simmer for about 15 minutes. Then season with salt, and additional sugar if necessary, and cook for another 6 to 8 minutes. Serve warm or at room temperature.

Comments

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 min…

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up!

Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video.

UPDATED: November 26th 2013
This is an updated post with a new photo and video cooking guide.







Dumplings

Ingredients

200g Ground Pork
100g Prawns, finely chopped
200g Napa Cabbage, finely shredded
1 stalk Scallions, finely minced
80g Chives, finely chopped
20g Ginger, finely minced
2 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
1 1/2 Tbsp Shaoxing Wine or Sake
1/2 Tbsp Sug…