Sambal Sauce

This is a Malaysian recipe from our Singaporean cook for a rather hot sambal sauce to be used with shrimp or chicken.

Preparation Details

Prep Time: 25 mins

Cook Time: 20 mins

Total Time: 45 mins

Servings: 16

Ingredients

• 1 tomato, chopped
• 1 bulb garlic, peeled and crushed
• ½ onion, chopped
• 1 cup chopped serrano chiles, with seeds
• 2 tablespoons white sugar
• 2 tablespoons salt
• 2 tablespoons fresh lime juice
• 1 tablespoon belacan shrimp paste
• 2 tablespoons vegetable oil
• 2 lemongrass, bruised
• 2 fresh curry leaves
• 1 (1/2 inch) piece galangal, thinly sliced
• 2 tablespoons tamarind juice

Steps

1. Place tomato, garlic, onion, chiles, sugar, salt, lime juice, and shrimp paste into a blender; process until smooth.
2. Heat oil in a saucepan over medium-high heat. Pour chile purée into hot oil. Stir in lemongrass, curry leaves, and galangal. Cook, stirring occasionally, until mixture changes color and becomes very fragrant, about 15 minutes.
3. Stir in tamarind juice; cook for 1 minute. Strain sauce before serving.