Business version of sambal nasi lemak. Tips for mixing paste
Ingredients
- 200gfat dry chili (not spicy)
- 30gcurly dry chili (spicy)
- 7piecered onions
- 1inginger
- 8clovegarlic
- 30ganchovies
- 2pieceanchovies stock cubes
- 1piecered onion (sautéed)
- 2cupfried anchovies' oil
- 1piecepandan leaf
- 4piecemini palm sugar
- 2tbspwhite sugar
- 1pinchsalt
- 1piecesliced red onion
How to make Sambal nasi lemak
Soak the dry chilies in hot water until they soften.
Drain the chilies and blend them with red onions, ginger, and garlic until smooth.
Heat the fried anchovies' oil in a pan.
Add the blended chili paste and sauté until fragrant.
Add the anchovies, anchovies stock cubes, and sautéed red onion to the pan.
Pour in the tamarind juice and stir well.
Add the pandan leaf, palm sugar, and white sugar. Stir until the sugar dissolves.
Season with salt to taste.
Continue to cook until the sambal thickens and the oil separates from the paste.
Garnish with sliced red onion before serving.
Tips & Tricks
Adjust the amount of sugar and salt according to your taste.
For a spicier sambal, increase the amount of curly dry chili.
Store the sambal in an airtight container in the refrigerator for up to two weeks.