How To Make Malaysian Chili Paste (Sambal)

Step 1

Using a scissor, cut the dry chillies at an angle into small pieces. This is to help remove the seeds. Put them in a bowl and soak with hot water for 30 minutes or until soften.

Step 2

Drain the chillies in a colander and wash them with running water while mixing around. This will help remove the seeds.

Step 3

Place drained chillies together with onion, garlic, ginger, shrimp paste into a food processor with 1/2 cup water (125 ml). Blend into smooth mixture.

Step 4

Heat a wok with some oil on medium heat. Pour blended chillies mixture together with 1 cup water (250 ml). Stir a bit and cook until the sambal mixture thickens, around 10-15 minutes.

Step 5

Add another 1/2 cup water (125 ml) and mix well. Continue cooking until the sambal thickens once more.

Step 6

Add sugar, salt and lemon juice. Mix well and continue cooking for another 1-2 minutes. Turn the heat off.

Step 7

Use as a condiment for laksa, soups or as dipping sauce for grilled fish, chicken etc.

Step 8

Add your favourite protein source such as seafood, eggs, chicken etc and enjoy it with some rice on the side.

Step 9

Store in the fridge for consumption within a few days.

Step 10

Put in a ziplock bag and store in the freezer up to 6 months.