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As Malaysian we love sambal, condiment that has a chili-based
sauce.
This sambal goes very well with Nasi Lemak (coconut rice) or even plain rice. It
also can be used as paste in cooking dishes especially seafood. Main
ingredients in making sambal include chilies (dried and fresh), shallots and
belacan (shrimp paste). For sweetness we used to add Gula Melaka (Palm sugar).
Of course not forget tamarind paste (asam jawa) which is added to balance up
the heat of chilies.
Every household has their own recipe of sambal. I love mine with lemon grass added. Quite lots of oil needed in
cooking sambal. Therefore I fry ikan bilis (anchovies) first then using the same oil to cook the sambal. Here is my
favourite sambal. Hope you enjoy this sambal as much as I do :)
Recipe from my mum’s kitchen
Sweet Sambal with Gula Melaka
Ingredients:
(A)
15 pieces dried chilies
2 fresh chilies
1 large onion
15 pieces shallots
1 lemon grass (only white part)
small knob of belacan (shrimp paste)
(B)
1 cup ikan bilis, washed (anchovy)
*dry fry
½ cup vegetable oil
(C)
50g gula Melaka (palm sugar)
1 tablespoon tamarind paste (asam jawa)
*Dissolve in 50ml hot water and leave for few minutes. Strain tamarind juice and set
aside.
salt to taste
Methods:
1. Blend dried chilies, fresh red chilies, onions, shallots, lemon grass
and belacan (with little water) till fine paste.
2. Place the ikan bilis into cold wok. Turn on the heat and heat up the wok. By
doing this moisture from ikan bilis will evaporate as you heat up the wok. Add
in ½ cup of cooking oil. Pan fry ikan bilis (anchovies) by stirring frequently till
golden brown. Remove fried ikan bilis and keep aside for later serve with sweet
sambal.
3. Add in blended chili paste into remaining
oil, sauté till aroma and oil separated.
4. Add in gula Melaka, strained tamarind juice and salt (if needed). Continue
to sauté over low flame till thick, add in water when needed.
5. Serve with fried ikan bilis, cucumber slices and other as per your
preference.
