Just finished crawling the web for some Malaysian recipes. What a selection! I noticed many dishes call for a sambal paste. Absent it, they recommend sriracha chili sauce. I love my Malaysian food. Much of my Malaysian childhood memories revolved around food. The authentic smells and tastes of the hawker stalls. Time spent in the kitchen watching my mom laboriously compose her dishes. I say compose because that it what it was: no shortcuts were taken. Long, arduous steps were completed to ensure an authentic taste. For me, using sriracha seems easy, but I quite certain it cannot substitute for the aromatic taste of authentic Malaysian sambal paste. Without further ado, my authentic, tested and revered sambal paste recipe:
Ingredients
(1) Dried red chillies: I do not know the exact amount, as I do not have a bag handy. Soon as I head to a chinese store I will update this. I usually used enough to half fill a dutch oven (about the same amount as a large chicken).
(2) 2 large red onions
(3) 5 pieces of garlic
(4) A heaping tablespoon of tamarind paste
(5) 2 heaping tablespoons of belacan: add more for an authentic fish flavor
(6) White sugar
(7) Ajinamoto (msg): optional
Steps
* I highly recommend cooking this outdoors, or in a spacious kitchen with a powerful fan, windows and one which you can handle dirtying. This will me a messy process (but it is so worth it!)
(1) Soak all the chillies for 5 hours. If there is sediment, it will sink to the bottom of the bowl. Discard sediment.
(2) Chop onions and garlic. Size does not matter: as long as it fits into the blender.
(3) Some like to de-seed the chillies. I choose to keep them. Depends on your spice tolerance and how hot the chillies are.
(4) Place chillies, onions and garlic into blender. Blend into a paste and place into cooking pot. You will likely have to blend multiple times for large batches. Try to strike a balance between water and thickness. You need enough water for it to liquefy, but not too much to make it thin. Also, add 1/8 teaspoon of cooking oil to each blender load to help slice the seeds.
(5) On a hot pan, toast the belacan. Toast until it is crumbly. This is a very smelly process. Open all windows and crank that exhaust fan to maximum. Conversely, cook outside and watch your neighbors frantically searching for the dead rat.
(6) When belacan is toasted, grind it in a pestle. Set aside.
(7) Place tamarind in a bowl and add about 1/8 cup of water. With your fingertips, mix tamarind with water to create a paste. Set aside.
(8) Place crock pot (with blended paste in it) on medium-high fire. At this point, you will evaporate as much water as possible. This is where the messiness comes in. The paste will bubble, and little pops will splatter it. You can cover it. I have never had a clean experience with this.
(9) When the paste is as dry as possible (without burning it), add about 1/2 to 1 cup of oil. I like to add extra oil: there is something special about that red, spicy oil on my fingertips. The oil also helps to preserve the paste.
(10) At this time, add toasted belacan, tamarind water, 3 heaping tablespoons of sugar, a teaspoon of salt and 1/8 teaspoon of msg.
(11) Fry the paste (over medium-meduim/high heat). Stir constantly. You will start noticing a gradual change in colour. Some of the paste will begin taking on a darker red hue (almost purple). This is very good.
(12) Keep frying until the paste is completely dark red/purple, and the oil begins to pool around the edges. Voila!
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I usually freeze about half the paste for winter. I place the rest in a jar and refrigerate. The versatility of this paste is amazing:
* Whenever I make fried rice or noodles, I put about a tablespoon of this paste while frying for a super kick.
* Sambal is extremely easy: fry onions, add paste, prawns (or anchovies), sugar and cook. Done within minutes.
* I even use it to flavor food (like sriracha sauce).
Please share how this recipe turned out for you. It has given me many warm nights during the cold Canadian winters.
Ingredients
(1) Dried red chillies: I do not know the exact amount, as I do not have a bag handy. Soon as I head to a chinese store I will update this. I usually used enough to half fill a dutch oven (about the same amount as a large chicken).
(2) 2 large red onions
(3) 5 pieces of garlic
(4) A heaping tablespoon of tamarind paste
(5) 2 heaping tablespoons of belacan: add more for an authentic fish flavor
(6) White sugar
(7) Ajinamoto (msg): optional
Steps
* I highly recommend cooking this outdoors, or in a spacious kitchen with a powerful fan, windows and one which you can handle dirtying. This will me a messy process (but it is so worth it!)
(1) Soak all the chillies for 5 hours. If there is sediment, it will sink to the bottom of the bowl. Discard sediment.
(2) Chop onions and garlic. Size does not matter: as long as it fits into the blender.
(3) Some like to de-seed the chillies. I choose to keep them. Depends on your spice tolerance and how hot the chillies are.
(4) Place chillies, onions and garlic into blender. Blend into a paste and place into cooking pot. You will likely have to blend multiple times for large batches. Try to strike a balance between water and thickness. You need enough water for it to liquefy, but not too much to make it thin. Also, add 1/8 teaspoon of cooking oil to each blender load to help slice the seeds.
(5) On a hot pan, toast the belacan. Toast until it is crumbly. This is a very smelly process. Open all windows and crank that exhaust fan to maximum. Conversely, cook outside and watch your neighbors frantically searching for the dead rat.
(6) When belacan is toasted, grind it in a pestle. Set aside.
(7) Place tamarind in a bowl and add about 1/8 cup of water. With your fingertips, mix tamarind with water to create a paste. Set aside.
(8) Place crock pot (with blended paste in it) on medium-high fire. At this point, you will evaporate as much water as possible. This is where the messiness comes in. The paste will bubble, and little pops will splatter it. You can cover it. I have never had a clean experience with this.
(9) When the paste is as dry as possible (without burning it), add about 1/2 to 1 cup of oil. I like to add extra oil: there is something special about that red, spicy oil on my fingertips. The oil also helps to preserve the paste.
(10) At this time, add toasted belacan, tamarind water, 3 heaping tablespoons of sugar, a teaspoon of salt and 1/8 teaspoon of msg.
(11) Fry the paste (over medium-meduim/high heat). Stir constantly. You will start noticing a gradual change in colour. Some of the paste will begin taking on a darker red hue (almost purple). This is very good.
(12) Keep frying until the paste is completely dark red/purple, and the oil begins to pool around the edges. Voila!
-------------------------------------------------------------------------------------------------------------
I usually freeze about half the paste for winter. I place the rest in a jar and refrigerate. The versatility of this paste is amazing:
* Whenever I make fried rice or noodles, I put about a tablespoon of this paste while frying for a super kick.
* Sambal is extremely easy: fry onions, add paste, prawns (or anchovies), sugar and cook. Done within minutes.
* I even use it to flavor food (like sriracha sauce).
Please share how this recipe turned out for you. It has given me many warm nights during the cold Canadian winters.