Malaysian Hot and Spicy Condiment | Sambal [Nyonya Cooking]

Malaysian Hot and Spicy Condiment | Sambal [Nyonya Cooking]


Hey guys, welcome to Nyonya Cooking! In today’s video, I’m going to bring to you the recipe ‘sambal’ Now, ‘sambal’ is basically chilli paste which can be eaten together with rice or noodles It’s very versatile, very delicious and of course, spicy You’re in for a treat if you love spicy food So, let’s check out the ingredients Chillies are the heart and soul to ‘sambal’ So, here I have about 15 dried chillies which had been soaked in a bowl of hot water After they have softened, I made a slit and removed the seeds I am also using 3 fresh red chillies You can use 2 instead if the chillies are large Remember to remove the seeds or else the ‘sambal’ would be too spicy It would be too much to handle Then, I have 3 cloves of garlic, 1 tablespoon of coconut milk, 1 teaspoon of tamarind paste, 1 shallot which had been sliced and another core ingredient is the anchovies So, I have about 20 grams here Put them under running water to remove the dirt After that, immediately use a paper towel to soak up any excess water Keep the anchovies as dry as possible some salt and sugar to taste, about 125ml of water and do not forget, some oil for frying The first thing that we need to do is to blend some of the ingredients So, take the dried chillies and cut them in smaller pieces Put them into the blender Put the fresh chillies as well, garlic and half of the anchovies We’re not putting all, only half You can add a bit of water to ease the blending This will ensure we’ll get a smooth paste After blending, we’re going to fry the rest of the anchovies So, here I have a pan heated up with a bit of oil We’re just going to fry the anchovies The anchovies have to be very crispy so that they would add some crispiness to the ‘sambal’ The next thing to do is to fry the blended ingredients Put the blended ingredients into a pan heated with some oil You need to fry the ‘sambal’ until it is fragrant or when it changes to a darker shade of red That is when to add the shallots into the ‘sambal’ Fry the ‘sambal’ at medium heat Now, add in the water Stir for about 3 to 4 minutes Now, it is time to add the coconut milk into the ‘sambal’ This will actually lessen the spiciness of the ‘sambal’ Do not forget the tamarind paste Keep cooking for another 3 to 5 minutes Then, add some salt and sugar to taste Some like the ‘sambal’ to be more sour, some like it sweeter It’s really all up to you I like mine to be slightly sweeter so I’m going to add a bit more sugar to it As you can see, the ‘sambal’ has thickened Here is a very nice and delicious ‘sambal’ So, switch off the stove and add in the fried anchovies The sambal is ready What I’m doing here is try to drain as much oil as possible from the ‘sambal’ To do so, just tilt the pan a little and the excess oil would flow down When it is done, just dish it into a nice bowl or plate This is a very simple recipe of preparing ‘sambal’ If you prepared too much ‘sambal’ and unable to consume it all in one sitting, what you can do is leave the ‘sambal’ aside to cool Then, keep it in a container and freeze it So, you can have it anytime you want to Just pop it into the microwave or steam it Then, you can have ‘sambal’ with rice or noodles as you wish So, I do hope that you love this recipe Write to me in the comment section below or through google+, twitter or even facebook I love to hear from you, as always If you have not subscribe to my channel, do so quickly because I’m going to bring you so many more recipes in the upcoming videos Till then, happy cooking!

100 thoughts on “Malaysian Hot and Spicy Condiment | Sambal [Nyonya Cooking]”

  1. Great video. I am from from Asia and working as Chef here in Finland. Do you mind if I ask what camera do you use for filming? Thank you!

  2. Why need to ad fresh red chilli instead of using all dried red chilli only? How bout replacing the dried chillis and fresh red chilli with chilli boh instead?

  3. For the fresh chili, can i use the small Thai chili (chili padi) instead? and what if I never add the tamarind paste ?

  4. hi nyonya… tolong.. is there any specific variety of chilli used in a very traditional sambal? in México de have dozens of varieties, so i dont know which one to use for a traditional malay sambal… terima kasih!

  5. i will do in Philippines on my holiday so my family can eat a Malaysian and Singaporean foods even they are there. thanks for the easy catching tutorial recipe.

  6. I'm going to have Malaysian food for the first time in my life. Your channel really is an helpful source to learn about the food. Plus, your smile makes your videos even more enjoyable to watch 🙂

  7. Not nesscery to use coconut milk because ikan bilis itself a cholestrol food and coconut milk cause cholestrol too, just use assam keping or assam jawa for superb taste

  8. I prefer the Indonesian version it's simpler and fresher..Loads of garlic and I do mean loads, fresh chillies only and loads of them to vinegar as a preservative if not eating it right away and a long cooking time to develop the flavour..Salt for seasoning and that is it 🙂

  9. So sad that there is no Malaysian restorant in Korea
    but i can make my Sambal in my home thx

  10. Do you know how to make a very special hard jelly as dessert in a nonya home esp ON new year ???? This jelly is very hard and very sweet in taste……normally in shape of a rabbit……!!!!!
    It can be kept for many days ….now it is a dying piece of heritage…..!!!!!

  11. Hi. Enjoyed your nasi lemak. With ref to kuik bahulu , the flour you used us wheat flour. That is the same flour as used for chapatis. Always thought it is plain flour. Viuld u pls clarify.
    Catherine

  12. I love watching your videos for 3 reasons: (1) Your recipes are very delicious (2) you are beautiful and (3) You are very ramah (friendly)! Hahaha! I love sambal, I frequently make it just to accompany many of my home-grown ulam (herbs used as salad. raw or.and boiled) eaten with white rice..I am a Malaysian Malay male who love to cook and eat!!

  13. so its not necessary to make sambal in peanut oil n pandan leaves???
    cuz im badly craving for it n im not in Malaysia anymore….. 🙁

  14. Nice recipe! But …. this is just ONE sambal recipe and not THE sambal recipe …. of course you know there exist about 30-40 different sambals: sambal manis, sambal ulek, sambal terassi, sambal padang, sambal badjak, sambal pedis, sambal tjampur etc etc …lots of videos to look forward to! Keep up the good work, cheers, Pieter

  15. I was wondering if the anchovies won't go tough and unpleasant to eat if you save it for later? it happened to me. Not sure what I'm doing wrong. Help please. x

  16. loving it, the all I forgot are the ingredients, it would be easy to follow remember later, if you can show all the names of ingredients at the same time in written when you adding them in to the pot or you also can put them in the description box?🤗😊Thanks

  17. How to make sambal less spicy? How to store it to ensure it lasts long? Can you make sambal in advance? Get the answers to your questions and more here: https://www.nyonyacooking.com/recipes/sambal-nasi-lemak~HkVJdwiPMcZ7 FREE pdf to print, so you don't touch your gadgets with your oily fingers! 😉

  18. Thank you so much, I miss eating sambal, cause of the belacan( prawn paste), I have a bad allergy every time I have it in my sambal, glad you use ikan bilis (anchovies) . yeah! thanks again

  19. Do you not have actual recipes? It's very difficult to reproduce this at home with only this video and a paragraph of text which gives no ingredients or specific directions. I love the "sound" of your dishes, but if I can't make them…

  20. Thx for sharing Grace. Been watching your vids – all good posts 🙂
    Fresh chillies are in season now. Can I use all fresh chillies instead of dry ones?
    xoxo

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