Recipe by ida ku zaifah
You may use the same ingredients (exclude anchovies) to make squid sambal, prawn sambal, chicken sambal, etc.
Top Review by hidenka mei mei
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!
- 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
Directions See How It's Made
- 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.