Malaysian Chili Paste (sambal)
  1. Soak chilis in hot water for 30 minutes. Drain and blend into a smooth paste with the rest of ingredients using a food processor

  2. Heat some oil in a wok/pan on medium heat. Pour blended mixture and cook until mixture thickens, around 15-20 minutes. It splashes so use oil splash guard. Stir now and then.

  3. Add seasonings, mix and cook for 1-2 minutes more. Serve!

  4. In air tight container, in the fridge up to 5 days. Freeze up to 6 months.

Course🧅Condiment

Diets🌾Gluten-free🥩Carnivore...

Category🧂Condiment

Cuisine🇲🇾Malaysian

Occasions🧄Cooking Ingredient📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

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