Sambal Sauce

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

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 38 Calories

Ingredients

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

Recipe Instructions

Step 1

Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.