Prep 15 mins
Cook 30 mins
You may use the same ingredients (exclude anchovies) to make squid sambal, prawn sambal, chicken sambal, etc.
- 1⁄2 cup dried anchovy, fried (ikan bilis)
- 1⁄4 cup dried anchovy, extra, pounded
- 5 -6 tablespoons chili paste (soaked dried chillies in boiled water for 5 min, drain and blend mix with water)
- 2 onions, pounded
- 1 garlic clove, crushed
- 1 teaspoon shrimp paste (belacan)
- 2 tablespoons tamarind juice
- 1 big onion, sliced
- 1⁄2 cup oil
- 2⁄3-1 cup water
- 2 -4 tablespoons sugar
- Heat oil and saute' onions and garlic for 1 minute
- Add chilli paste and belacan and fry till fragrant, about 3 minute.
- Mix tamarind juice and water into chilli mixture and cook for another 5 min or till sauce thick.
- Add sliced onion, anchovies, salt and sugar and cook for another 2 minute.
very good sambal. did not taste as authentic as i had hoped for it to turn out, but probably the chili paste was the culprit! (we only could find thai chili paste in the chinese shop here in sydney) otherwise, it was a wonderful malaysian dinner, nasi lemak with curry chicken. thank you for the recipe!
My son and I just had a "nasi lemak" dinner, and we used your recipe for the sambal. It was excellent! I used dried red chillies (with seeds removed) soaked in hot water and then blended. Thank you.