Sambal chili sauce is a very popular sauce among Malaysian and Singaporean. The ingredients used to make the sauce might be slightly different depending on personal preference and taste.
150gdried chiliescut, rinsed, drained (Advice: Dried chilies may irritate your skin, wear gloves when handling)
600mlcooking oil
75gfine sugar
20gsalt
pinchAjinomoto MSG
Instructions
Combine shallot, garlic and lemongrass in a blender, add in 120 ml cooking oil, and blend. Add in half of the dried chilies and 120 ml cooking oil, blend again. Add in the remaining dried chilies and 240 ml cooking oil, blend until smooth (stir with rubber spatula in between blending).
Heat the chili paste in a wok over medium heat. When heated, turn to medium low heat and continue stirring.
After stirring for 5 minutes, add in another 120 ml cooking oil.
After another 10 minutes, the chili paste starts to have fragrance.
After cooking for another 5 minutes, the chili paste is fragrant.
Turn to low heat, add in sugar, salt and MSG, mix until well blended.
Keep the extra chili oil separately, fill the sambal chili sauce into clean jars and keep refrigerated.
Video
Notes
This recipe yields 50 servings. The nutritional value for reference is for 1 serving. To consume, use a clean and dry spoon to take out the desired portion and return to fridge immediately.