Sambal chili sauce is a very popular sauce among Malaysian and Singaporean. The ingredients used to make the sauce might be slightly different depends on personal preference and taste. This recipe is a very simple sambal chili sauce recipe as it only needs a few basic ingredients: dried chilies, shallot, garlic and lemongrass.
Sharing of Personal Experience:
The dried chilies are not soaked with water and cooking oil is added to ingredients during blending. With less water but more oil in chili paste, the cooking time is shortened as chili paste will become fragrant faster.
CHINESE VERSION: 简单参巴辣椒酱
Simple Sambal Chili Sauce | MyKitchen101en
- 100 g shallot
- 30 g garlic
- 1 stalk lemongrass (cut into pieces)
- 150 g dried chilies (cut, rinsed, drained) (Advice: Dried chilies may irritate your skin, wear gloves when handling)
- 600 ml cooking oil
- 75 g fine sugar
- 20 g salt
- pinch Ajinomoto MSG
1 Combine shallot, garlic and lemongrass in a blender, add in 120 ml cooking oil and blend.
2 Add in half of the dried chilies and 120 ml cooking oil, blend again.
3 Add in the remaining dried chilies and 240 ml cooking oil, blend until smooth (stir with rubber spatula in between blending).
4 Heat the chili paste in a wok over medium heat. When heated, turn to medium low heat and continue stirring.
5 After stirring for 5 minutes, add in another 120 ml cooking oil.
6 After another 10 minutes, the chili paste starts to have fragrance.
7 After cooking for another 5 minutes, the chili paste is fragrant.
8 Turn to low heat, add in sugar, salt and MSG, mix until well blended.
9 Keep the extra chili oil separately, fill the sambal chili sauce into clean jars and keep refrigerated. (To consume, use a clean and dry spoon to take out the desired portion and return to fridge immediately.)
10 keep refrigerated.