SAMBAL is an integral part of Malaysian cuisine. We have it for breakfast with our nasi lemak, we have it with our mixed rice dishes for lunch and dinner, and sometimes we even use it as a dipping sauce with fruit and vegetables.
However, the trouble with sambal is that everyone seems to think that they have the “perfect recipe” for it. Most people mystify its process with stories about how their forefathers gifted them with a secret ingredient or technique that makes their sambal superior.
But here’s the truth: Sambal is probably one of the easiest things you can pull off in the kitchen! While it’s true that each family has a special technique or ingredient, and that there are over 200 sambal variations in Southeast Asia, it only takes a little time and basic ingredients to make it.
Any basic sambal recipe starts with a specific type of chilli, aromatics like shallots, lemongrass or onions, and spices like ginger. Sometimes, you add a little acidity such as lime or tamarind to brighten its flavour. Then, it’s just a matter of seasoning it with salt and sugar to tie in all its complex flavours. And while it’s impossible to teach you the many variations in one article, I can, however, teach you how to make a few types that are particularly loved by Malaysians.
SAMBAL TUMIS
This sambal is a staple for a lot of Malaysians because it’s the perfect condiment for nasi lemak. It’s also the same sambal you use to make dishes like Ayam Goreng Sambal or Terung Sambal. This is probably the most labour-intensive sambal to make because it involves a lengthier cooking time.
The trick to this sambal is to just blend all your ingredients until they’re fine and well combined, and cook it in copious amounts of oil until the mix darkens and thickens. My grandmother used to say that if it still looks bright red, then it’s not sambal tumis.
Sambal Tumis
3 Garlic cloves
4 Shallots, diced
2/3 White onion, diced
5 Dried chill
6 Red chilli, diced and deseeded
Salt and sugar to taste
Cooking oil
Method
1. Blend garlic, shallots, onion, dried chilli and red chilli until smooth. Add a little oil if it’s too dry.
2. In a hot wok, pour oil in about 2/3 the weight of the blended ingredients.
3. Cook the mixture on a medium-low heat until its aromatic and has turned slightly darker.
4. Add sugar and salt to taste.
SAMBAL BELACAN
This sambal is the perfect accompaniment for ulam, stir-fries and rice dishes if you like a strong umami flavour. It’s basically the same as a sambal tumis albeit with a few minor differences. The first is that the only thing that’s cooked is the belacan. Some people like to burn it directly on a gas fire, but in order to keep it from burning, do this in a dry pan. Other than that, you just need to add in lime juice or tamarind. It’s horrendously easy to make because all you need to do is blend all the ingredients and you’re ready to go!
Sambal Belacan
1.5 tbsp Belacan, crumbled
5 Red chillies, deseeded and sliced thinly
2 tbsp Lime Juice
Salt and sugar to taste
Method
1. In a hot pan, toast the belacan until aromatic, about three to five 5 minutes.
2. Blend the belacan, chilli and lime juice until smooth. Add a little water if it doesn’t blend well, or more lime juice if you like it sour.
3. Add sugar and salt to taste.
SAMBAL HIJAU
Sambal hijau isn’t a traditionally Malaysian condiment. However, thanks to the many popular Indonesian restaurants that have sprouted up in the Klang Valley in the last few years, this condiment has become popular among Malaysians.
Sambal hjiau differs from our traditional Malaysian sambals as it uses green chillies and bird’s eye chilli as its base. It also uses lemongrass. Like other sambals, it’s traditionally made with a pestle and mortar and while most recipes insist you use one, you don’t really need to. Just place all the ingredients in a blender and blend them. But ensure that you make it a little coarser than other sambals so it can still look – and taste – authentic but with far less effort.
Sambal Hijau
5 Long green chillies, cut into thirds
2 Green Bird’s eye chilli, deseeded
5 Shallots, peeled and diced
2 Lemongrass stalks, diced
5 Cherry tomatoes
4 Fresh kaffir lime leaves, shredded
Oil for frying
Salt and sugar to taste.
Method
1. Coarsely blend the chillies, shallots, lemongrass stalks, cherry tomatoes and kaffir lime leaves.
2. Pour hot cooking oil into a hot wok and add in the blended ingredients.
3. Only cook until it smells more aromatic, for about five minutes.
4. Add in salt and sugar to taste.
SAMBAL KICAP
Sambal Kicap is on the list because it’s one of the few sambals that go rather well with fruit, which is a rarity in itself. It’s also quintessentially Malaysian. Most of us will remember growing up eating it with sour mangoes and guava.
All you need to do is blend your favourite chillies with a little garlic and mix it with sweet soya sauce! However, if you want a little extra spice or sourness, just add in lime juice and bird’s eye chilli.
Sambal Kicap
3 Red chillies
2 Bird’s eye chilli, deseeded
3 Garlic cloves
1/4 Cup Sweet Soya Sauce (you can choose the thickness)
1.5 Lime, squeezed
Salt to taste
Method
1. Blend chillies, garlic cloves, lime juice.
2. Mix it with soya sauce.
3. Add in salt and lime juice.