Go Back
–+ servings

1 Kilogram of Sambal Recipe for Advance Prep

Somjit Najaireeb
Spicy, salty, super fragrant with subtle hints of herbs, this sambal recipe is perfect for a quick stir-fry with meats or vegetables at home. Kept frozen, it can last for months!
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 1 hr 10 mins
Cooling Time 2 hrs
Total Time 3 hrs 55 mins
Course Ingredient
Cuisine Home Cooking, Malaysian
Servings 25 dishes
Calories 2645 kcal

Equipment

  • Blender/ Food Processor
  • Frying Pan
  • Silicone Spatula
  • Stainless basin

Ingredients

  • 5 pieces red chilli, fresh
  • 60 g lemongrass, sliced thinly
  • 250 g red onions, washed & chopped
  • 75 g garlic, peeled & washed
  • 250 g shallots, peeled & washed
  • 2 tbsp shrimp paste
  • 1.5 tbsp dried shrimps, washed & soaked in hot water for 1 minute
  • 1 tsp salt
  • 30 g ginger, peeled & chopped
  • 35 g young galangal, peeled & chopped
  • 20 g turmeric, chopped
  • 6 pieces candlenuts
  • 175 g blended guajillo chilli
  • 150 g blended dried chilli
  • 600 ml water
  • 1/2 cup tamarind water, diluted
  • 1.5 tbsp sugar
  • 5 tbsp cooking oil, unscented

Instructions
 

Preparing Ingredients

  • Chop the ginger, young galangal, turmeric (leave unpeeled), and lemongrass into smaller pieces.
  • Slice the lemongrass thinly.
  • Peel and wash the garlic, shallots and red onions. Chop the red chillies.
  • Soak the dried shrimp in hot water for 1 minute. Drain the water.

Blending

  • Blend the pieces of ginger, young galangal, candlenuts, turmeric, lemongrass, dried shrimps, shrimp paste, and 100ml of water for 1 minute, or until very fine. Empty into a large mixing bowl.
  • Blend the garlic, red chilli, both the chilli pastes, and 150ml of water for 30 seconds or until very fine. Empty into the large mixing bowl.
  • Blend the shallots, onions, and 200ml of water for 40 seconds or until very fine and smooth. Empty into the large mixing bowl.
  • Stir the blended sambal mixture until well-combined.

Cooking the Sambal Paste

  • Heat a stainless steel pan over medium heat. Pour the cooking oil into the pan.
  • While the oil is still cool, add in all the blended sambal mixture.
  • Continuously stir in one direction for about 1 hour, or until the sambal mixture's volume has reduced to 1/3 of its amount, and has thickened to a paste-like consistency.
  • Switch off the heat, and allow the sambal paste to cool in the pan.
  • Once cooled, portion the sambal into clean, air-tight containers. Label the containers and store them.

Video

Notes

Do not add the sambal paste mixture into the hot oil. It is dangerous and can result in a massive oil splash.

Storage Instructions:

  • Keeps for 2-3 weeks in the fridge.
  • Keeps for up to 3 months frozen in the freezer.

Nutrition

Serving: 10gCalories: 2645kcalCarbohydrates: 331gProtein: 70gFat: 103gSaturated Fat: 6gTrans Fat: 1gCholesterol: 342mgSodium: 3756mgPotassium: 6534mgFiber: 113gSugar: 127gVitamin A: 73IUVitamin C: 1786mgCalcium: 795mgIron: 34mg
Keyword chilli dip, chilli paste, guajillo peppers, sambal
Tried this recipe?Tell us how it was!